This is a basic experiment, to help the novice chocolatier determine quantities needed for consistency of good flavour, without sacrificing a whole batch, if mistakes occur. [Read more…]
Richmond, BC V6X 2A4, Canada
I was leafing through a gorgeous magazine, dedicated to “promoting the wonders of chocolate around the world” – an exquisitely photographed publication named Cocoaroma, and came across an article featuring a serene and gentle looking man named Nakanishi Hirofumi who makes chocolate in an old tea house in Kyoto, Japan. [Read more…]
I’m currently appearing in the stage version of It’s A Wonderful Life at the Arts Club on Granville Island in Vancouver. We opened last week.
While searching for the perfect way to celebrate the world premiere of The Patron Saint of Stanley Park and the opening night of our friends and colleagues “across the alley”, at the Arts Club Revue Stage, the cast and crew of It’s a Wonderful Life have been wracking our collective brains. [Read more…]
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…]