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VINTAGE LA MARQUISE CHOCOLATE CANDY FUDGE MOLD 40 SLOTS GREAT SHAPE $200.00

VINTAGE LA MARQUISE CHOCOLATE CANDY FUDGE MOLD 40 SLOTS GREAT SHAPE

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New 27" 68cm  5 Tier Stainless Commercial Party Hotel  Chocolate Fountain $181.94

New 27" 68cm 5 Tier Stainless Commercial Party Hotel Chocolate Fountain

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White 110V Double Chocolate Melting Pot Chocolate Melter $84.55

White 110V Double Chocolate Melting Pot Chocolate Melter

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Chilewich Bamboo Chocolate Basket Weave Table Runner $50.00

Chilewich Bamboo Chocolate Basket Weave Table Runner

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12kg Electric Chocolate Tempering Machine Melter Maker W/5 Melting Pot Dining $163.99

12kg Electric Chocolate Tempering Machine Melter Maker W/5 Melting Pot Dining

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New 27" 68cm 5Tiers Stainless Commercial Hotel Chocolate Fountain High Quality $183.94

New 27" 68cm 5Tiers Stainless Commercial Hotel Chocolate Fountain High Quality

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New 27" 68cm 5Tiers Stainless Commercial Hotel Chocolate Fountain High Quality $183.94

New 27" 68cm 5Tiers Stainless Commercial Hotel Chocolate Fountain High Quality

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Peugeot Paris Classic Chocolate Pepper Mill 40.5cm/16" $71.94

Peugeot Paris Classic Chocolate Pepper Mill 40.5cm/16"

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27" Stainless Steel Chocolate Fountain Fondue 5 Tier Commercial Banquet Wedding $185.99

27" Stainless Steel Chocolate Fountain Fondue 5 Tier Commercial Banquet Wedding

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New 26.7" 68cm Stainless Chocolate Fountain Party Hotel Commercial  5 Tiers $159.86

New 26.7" 68cm Stainless Chocolate Fountain Party Hotel Commercial 5 Tiers

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4 Tiers Commercial Stainless Steel Hot New Luxury Chocolate Fondue Fountain Fun $54.99

4 Tiers Commercial Stainless Steel Hot New Luxury Chocolate Fondue Fountain Fun

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Youidea 4 Tiers Commercial Stainless Steel Luxury Chocolate Fondue Fountain New $54.99

Youidea 4 Tiers Commercial Stainless Steel Luxury Chocolate Fondue Fountain New

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News & Reviews

[10/06/18, via ]
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Independent Online [09/26/18, via Independent Online]
South African local chocolate wins international award Afrikoa won the Great Taste Award for it's 55 percent semi-sweet dark chocolate which has a longer conching time which results in a velvety smooth, milder chocolate which is perfect for those who aren't dark chocolate fans but still prefer a chocolate [...]

[10/04/18, via Scoop.co.nz]
New Zealand's Supreme Chocolate Announced Hogarth Chocolate is a bean-to-bar producer, which means they source their own cacao beans from around the world and make small batches of chocolate the traditional way; sorting, roasting, crushing, winnowing, grinding and conching, ageing, melting and  [...]

AZoM [09/11/18, via AZoM]
The Secret of Perfect Chocolate – Quality Control of Particle Sizes plasticity of the chocolate mass and thus its suitability for additional processing. At the end of this process, any residual moisture is evaporated before the desired aroma is developed and the smooth character of the final product is created [...]

[09/15/18, via The Hans India]
The fine art of chocolate tasting Chocolate tasting and appreciation is as fine a habit as wine tasting, one realises when you begin to experience ITC's luxury chocolate range 'Fabelle'. , for instance, the single origin Madagascar, it will bowl you over with its fruity tones and goes [...]

Next Tuesday, join us for our Welcome To The Revolution tasting, where we'll delve deep into #craftchocolate... Le… t.co/3MxY7fH9bo 

RT @SalmaChocolates: Carefully selecting the best cacao beans followed by roasting, grinding, refining, conching and tempering gives birth…

The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 pages
Confectionery and Chocolate Engineering Confectionery and Chocolate Engineering
Published by John Wiley & Sons 2016
ISBN 9781118939765,111893976X
792 pages
Chocolate Chocolate
Published by Dorling Kindersley Ltd 2016
ISBN 9780241288054,0241288053
224 pages
Chocolate, Cocoa and Confectionery: Science and Technology Chocolate, Cocoa and Confectionery: Science and Technology
Published by Springer Science & Business Media 2012
ISBN 9789401179249,9401179247
904 pages

Date Night? Try The Conche, Leesburg's new chocolate-doused restaurant - Loudoun Times-Mirror

sexy love glamour display pop displays storefront storedisplay pointofpurchase retaildisplay manker storefixture interactivedisplay pmdi pmdesigns philmanker Photo by Phil Manker on Flickr

The melting point for chocolate is around 86-90 degrees Fahrenheit, so below body temperature, which means chocolate literally melts in the mouth. Add some low lighting, trendy chocolate and cream-colored décor, a splash of bourbon, and The Conche is Leesburg’s new chocolate-themed wingman. Located in the Village at Leesburg, The Conche seats 72 people, with 12 at the bar and the remaining 64 seats at charming banquettes and tables in the main dining room. When patrons walk in they immediately see the conche, a machine invented by Rodolphe Lindt – as in Lindt chocolate – in 1879 to agitate a chocolate mixture and properly distribute the.

[via www.loudountimes.com]

Home Today Is The Chocolate Chip Cookie Is The State Cookie For Which Two States?... - South Florida Reporter

newyork shop factory chocolate williamsburg cocoa confectionery finefood mastbrothers Photo by minor9th on Flickr

In 1937, Ruth Graves Wakefield of Whitman, Massachusetts must have been curious what a little bit of chocolate would add to her cookies. While working at the Toll House Inn, she added cut-up chunks of semi-sweet Nestle chocolate bar to a cookie recipe. The cookies were a huge success and in 1939 Wakefield signed an agreement with Nestle to add her recipe to the chocolate bar’s packaging. Semi-sweet was the original flavor of chocolate chips. Today the chocolates come in bittersweet, semi-sweet, mint, white chocolate, dark chocolate, milk chocolate, and white and dark swirled. The imagination is the only thing limiting what recipes chocolate can be used. Today chocolate chips are used in a variety of baking methods from sweet to savory.

[via southfloridareporter.com]

Filling up on chocolate pudding with strawberries

If you like chocolate and strawberries, Kozy Shack has a new dessert that's right up you alley - bowls of creamy chocolate pudding studded with pieces of strawberries. Most members of the Times-Union Consumer Panel enjoyed the dessert, but a couple gave it a thumbs down.A half-cup serving of the refrigerated pudding contains 150 calories, 2.5 grams of fat, 105 milligrams of sodium, 24 grams of sugars, 10 milligrams of cholesterol and no trans fat.Instead of eating the dessert as a pudding,...

Hometown Tourist: Fresh Coast Chocolate

November 10, 2017It’s a treat that so many love to savor: chocolate.But have you ever gone chocolate sampling?Hometown Tourist takes us to Fresh Coast Chocolate Company in downtown Traverse City to see how craft chocolate is made and how you can grab a sample.“We share space with mammoth, in a lot of ways they have their bar area. We have our actual manufacturing here so you can see us making chocolate. This is kind of going the way with chocolate, coffee, craft beer, craft spirits, it’s a...

Chocolate’s tasteful revolution

Walk into Claire Burnet’s kitchen in Swanage, on the Dorset coast, and you will find all manner of produce: watercress, mint and black garlic, perhaps, from nearby farms; jars of honey from Bob, the local beekeeper; a range of artisanal spirits, including Twisted Nose, a small-batch gin from Winchester; and maybe a Blue Vinny cheese from Woodbridge Farm, an hour’s drive away.Nothing strange about that, you might think: chefs all over Britain are seeking out local, seasonal produce as...

The pioneers of Switzerland’s ‘Chocolate Revolution’

.article_content h3 { color: #000000 !important; } How did a country without a single homegrown cocoa bean become one of the world’s leading chocolate manufacturers? swissinfo.ch explains how the history of chocolate as we know it is the history of Swiss innovation, immigration, luck – and love.The $100 billion (CHF100billion) global chocolate industry has certainly come a long way since the days, some 3,000 years ago, when inhabitants of central and southern America would...