I recently got back from my one-per-year business trip, to attend the 2014 LISA Conference, and now that I’ve presented to my group, it’s time to make a more public write-up. I’ll start with some of the more personal or … Continue reading
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This week’s first recipe was born out of a dilemma: last week’s recipe called for a quarter cup of heavy cream. I don’t have anything useful to do with heavy cream, but it’s sold in pint bottles, so I had … Continue reading
After three months, hundreds of dollars, and numerous trips to various stores, it has come down to this. Quoting once again from our wiki: I guess the members of our panel like generic supermarket chocolate, because the runaway winner was … Continue reading
We held the first of two championship tastings Monday, concentrating on the 70% end of our “extra dark” range. As I wrote on our wiki: In order to keep the championship round at two weeks, we ended up with eight … Continue reading
I was expecting week 7, chock full of artisanal chocolates from boutique American makers, to be the culmination of our two months of preliminary heats. Boy was I wrong: This tasting was a bit of a disaster for the artisanal … Continue reading
I noticed that I forgot to post the results of our sixth weekly chocolate tasting. From our wiki: Once again, one of our “reference” chocolates took top honors: the Jelina Noir 72% that we had previously tasted back in week … Continue reading
In our chocolate tastings, one of the matters we’ve discussed at some length is where chocolate comes from. Cacao is a tropical tree, native to Central and South America, but that region now produces only a small fraction of the … Continue reading
Another three cookbooks’ worth of interesting recipes: Deborah Krasner, Good Meat: The Complete Guide to Sourcing and Cooking Sustainable Meat Lora Brody, Chocolate American Style Dorie Greenspan, Chocolate Desserts by Pierre Hermé Not to worry: I’ve almost run out of … Continue reading
This week’s chocolate tasting was a tough one, compromised somewhat by low attendance and a very similar set of chocolates. My summary from our wiki: With only six participants, abd seven very similar products, it’s difficult to name a clear … Continue reading
As I’ve noted before, good chocolate can vary quite substantially in its nutritional value, as manufacturers adjust the ratio of cocoa solids to cocoa butter, even when keeping the overall percentage cacao the same. Taken from the CSAIL Tasters wiki, … Continue reading
