Chocolate Apprentice

  • Tastings
  • Flavours and Textures
  • Technique
  • Tempering
  • Chocolatiers
  • Special Occasions
  • Other Foods
  • About

Video: Chocolatier Focus – Cocoa Dolce

EcoleChocolat and Chocomap are putting together a series of videos featuring the work of some of EcoleChocolat’s grads.

The first in the series features grad Beth Tully who’s based in Wichita Kansas, and her line, Cocoa Dolce.

Visiting a box of Beth Tully’s yummy chocolate creations makes me very happy.  Not just because they are beautiful, but because there is a sense of fun in the shapes, colours and adornments of the pieces I see in the box.

From the slender triangular “mountain range” of burnt caramel, topped with a white chocolate snow blanket, to the sparkling, tiny, perfect bittersweet cup of crème brule, the mixture of textures, shapes and colours invites the happy recipient to get one’s fingers in and explore.
[Read more…]

Filed Under: Chocolatiers, Flavours and Textures Tagged With: Beth Tully, Cocoa Dolce, Kansas, Wichita

Why We Eagerly Await the Post

It’s been like Christmas at our house.  These days, whenever we get one of those “you have a package at the post office” notices on the door, I get very excited.

Because these days, the package is usually light, and covered in FRAGILE notices.  And when the brown paper wrappings are torn off, and the packing paper lifted away, there is a smaller, beautifully crafted, and carefully positioned box inside.  This box, when lifted to the nose, exudes heavenly aromas, and my salivary glands respond like Pavlov’s dogs. [Read more…]

Filed Under: Chocolatiers, Flavours and Textures, Tastings Tagged With: Beth Tully, Cocoa Dolce, Gail Ambrosius, Sibu

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • Twitter
  • YouTube

Copyright © 2023 · ecole chocolat ·

Copyright © 2023 · Altitude Pro Theme on Genesis Framework · WordPress · Log in