Discover Chocolate and Live La Vida Cocoa

academy_of_chocolate

2011-06-17T19:17:55-06:00

Overview The Academy of Chocolate was launched in the UK in London on 15 June 2005 and its aims are to: * Encourage chocolate lovers to ‘look beyond the label’ to differentiate between chocolate confectionery and ‘real’ chocolate; * Improve the standard and knowledge of chocolate in the UK by promoting an understanding of the ingredients of chocolate, through the chain, from bean to bar; * Encourage the transparent sourcing of cocoa beans from the plantations, and their production in soc…

amano_artisan_chocolate

2011-06-05T08:27:40-06:00

Chocolatier, Confectioner Chocolate Maker: Art Pollard Confectioner: Rebecca Millican Phone: +1 (801) 655-1996 Contact e-mail: amano@amanochocolate.com Web site address: www.amanochocolate.com Twitter: AmanoChocolate Facebook: AmanoChocolate Street Address: 496 South, 1325 West Orem, UT 84058 USA Works from: Beans Size: Small batch (50-250kg) Makes: Finished bars, semi-finished products (e.g., nib), bonbons Ownership: Privately held

amedei

2011-06-17T19:08:25-06:00

Chocolatier, Confectioner Chocolate Maker: Confectioner: Phone: +39 0587-484849 Contact e-mail: Web site address: www.amedei.com/jspamedei/index.jsp?lang=en Twitter: @amedei Facebook: (organization) Facebook: (for their Porcelana) Street Address: Via San Gervasio, 29 56020 La Rotta (Pontedera) Pisa, ITALY Works from: Beans Size: Makes: Finished bars, couverture, b…

before_you_begin

2011-10-27T20:39:37-06:00

* The information on this site is provided on an “as is, where is” basis by users of the site. * All content contributed is shared under the Creative Commons Attribution-Share Alike 3.0 Unported license. * By posting content to this site, contributors agree to abide by these Terms of Service and Etiquette and Posting Guidelines. * All new content - and edits to existing content - are reviewed (after the fact) on as timely a basis as possible. * If you have problems with specific content…

blogs

2011-11-06T15:21:22-06:00

How To Use & What Goes On This Page: * Please keep the lists ordered alphabetically by the name of the site, not the URL. If the first word is “the” (or similar) alphabetize by the next word in the name (e.g., The Chocolate Life is alphabetized as Chocolate Life, The). * You may link to a page on this wiki and/or link to the site directly. (TheChocolateLife.com entry shows an example of how to do this properly.) * When you link to and create a resource page for a community or a blog here …

bonnat

2011-06-16T10:47:58-06:00

Chocolatier, Confectioner Chocolate Maker: Stéphane Bonnat Confectioner: Stéphane Bonnat Phone: Contact e-mail: service@bonnat-chocolatier.com Web site address: (English) Twitter: Facebook: Street Address: 8, cours Sénozan, Voiron, France Google Map Works from: Bean Size: up to 250kg Makes: Origin bars, blended bars, couverture, bonbons Best known for: Origin bars, esta…

cabure_chocolates

2011-07-04T11:27:16-06:00

Chocolatier Chocolate Maker: Bob Carlson Confectioner: Susana Salas Phone: +506 2645-5020 Contact e-mail: info@cabure.net Web site address: Twitter: Facebook: Street Address: Monteverde, Costa Rica Works from: Costa Rican beans Size: Micro batch Makes: Truffles and bars Best known for: Ownership: Susana Salas

chocolate_making_equipment

2011-07-09T15:46:02-06:00

How to use, what goes on this page: Artisan/Craft/Batch Systems * The name of a company that sells complete systems for artisan/craft/batch production Components Roasters * Add the first resource Crackers/Winnowers * Add the first resource

chocolatiers

2012-03-11T21:14:47-06:00

How To Use & What Goes On This Page: * A chocolatier is a chocolate maker, i.e., a company that makes finished chocolate (for eating and/or for sale to fondeurs) from bean or liquor. * Use the Directory Template as the starting point for all listings in this section. DO NOT add your listing to this page. Add a link in the correct category and create a new listing page. * Within each listing descriptors like size (micro-batch, industrial) and an indication of where each company's starting …

clay_gordon

2011-06-12T13:56:22-06:00

Clay is the creator and moderator of TheChocolateLife.com and TheChocolateLife Resource Wiki. Background Achievements Practice Areas Select Clients * Askinosie Chocolate Learn More * Clay's LinkedIn profile

comments

2011-06-28T15:38:30-06:00

How to Use and What is On This Page: * Use this page to ADD questions and suggestions/comments for improving this wiki. * PLEASE do not delete or edit anyone else's questions or comments. * If you want to add your vote to an existing question/comment/suggestion or clarify or add detail or comment on it, please refer to it by number. * OR add your response(s) in an indent below.

confectioners

2012-03-12T02:43:54-06:00

How to Use and What's On This Page: * A confectioner uses chocolate made by chocolate makers (Chocolatiers) to make bonbons, etc. If you (or the company you are adding) also make(s) chocolate, you can add your resource to that page as well. * Add all resources in alphabetical order, please.

countries

2011-06-02T21:58:32-06:00

Instructions: * Please do not self-assign yourself as editor, contact Clay first * Country pages are created only when the first editor is assigned * Belize * Bolivia * Brazil * Colombia * Dominican Republic * Ecuador - Editor: Jeff Stern * Grenada * Guatemala * Honduras * Mexico * Nicaragua * Panama * Peru * Trindad * St Lucia * United States (Hawaii) * Venezuela

danta_chocolate

2011-06-02T10:04:03-06:00

Chocolate Maker, Confectioner Chocolate Maker: Carlos Eichenberger Confectioner: Carlos Eichenberger Phone: US: +1(646)862-2995 Guatemala: (011-502)2363-0100 Contact e-mail: carlos@dantachocolate.com Web site address: Twitter: dantachocolate Facebook: www.facebook.com/pages/Danta-Chocolate/234111825404 Street Address: 5 Ave. 6-49 Zone 14, Guatemala City, Guatemala 01014 Works from: Mostly Guatemalan beans Size: Artisan Microbatch Makes: Eating chocolate…

definitions

2011-06-12T12:51:15-06:00

How To Use & What Goes On This Page: * Please organize alphabetically. * Use a new unordered list item for each new definition. * Try to keep definitions to one paragraph. If a longer definition is needed, create a new page and link to it and create a short abstract of the definition on this page. * Don't create a new letter heading until there is a definition for that letter.

directory_template

2011-06-01T06:34:58-06:00

How to use this template * Select and copy all content in the box * Navigate to the page you want to create * Create the page * Paste the template * Fill in the template * Formatting: Two backslashes force a line break * Formatting: The sets of equal signs are used to create the headers * Works from options: Beans, Liquor, Butter/Powder, Fondeur * Size options: Micro batch (under 50kg); Very small batch (50-100kg); Small batch (100-250kg); Large batch (250-1000kg); Very large…

ecuador

2011-07-05T15:49:42-06:00

Editor: Jeff Stern, Quito, Ecuador Introduction to Cacao in Ecuador When it comes to flavor, Africa is known for producing large quantities of good cacao beans, but Latin America and the Caribbean are known for producing beans with distinctive tasting notes.

educational_programs

2011-07-04T15:08:09-06:00

How To Use & What Goes On This Page: * This section is for individuals, companies, and schools that offer programs that devote a significant portion of curriculum and instruction to chocolate. * Tasting classes and programs should go in Seminars & Classes - Unaccredited. * Please do not list individual class offerings. (You can do that on TheChocolateLife.com Events Page) * This is not a place to list “stages wanted” it's for stages available.

escazu_artisan_chocolates

2011-07-03T17:19:53-06:00

Chocolatier, Confectioner Chocolate Maker: Hallot Parsons Confectioner: Phone: +1 (919) 832-3433 Contact e-mail: contactus@escazuchocolates.com Web site address: www.escazuchocolates.com Twitter: EscazuChocolate Facebook: Street Address: 936 North Blount St., Raleigh, NC 27604 Works from: Bean Size: Micro-batch Makes: Finished bars Best known for: Ownership: Private

faqs

2011-06-18T10:09:13-06:00

If you have a question about how to use this wiki that is not addressed in these FAQs, please send an e-mail to docuwiki (at) thechocolatelife (dot) com. The Basics * I don't see any Edit buttons, how do I edit content? * You must have an account and be logged in. Click on the Login button (lower-right corner of every page) to create a new account or log in to your existing account. * There are also some pages (not too many) that are editable only by administrators, so even if you are …

festivals

2011-06-19T13:56:06-06:00

Instructions: * Only add events that are repeated annually * Events are organized by month * Only add a month as it is needed * Link directly to the home page for the event and list the city/state/country (as appropriate) where the event is held * Festivals and Fairs is for consumer-oriented events * Tradeshows is for events oriented to professionals

gianduja_chocolate

2011-07-05T15:43:44-06:00

Based in Quito, Ecuador since 2007, Gianduja Chocolate is owned and operated by Jeffrey Stern, a U.S. born and trained chocolatier originally from Southern California. Jeff went to L'Academie de Cuisine's culinary career training program in Gaithersburg, MD, worked in professional kitchens, chocolate shops, and catering for several years before moving to Ecuador and dedicating himself 100% to chocolate.

jeff_stern

2011-07-05T15:28:03-06:00

Jeff Stern provides remote consulting services, cacao tours of Ecuador, and sourcing of Nacional cacao beans from Ecuador. Please see www.jeffreygstern.com for more information.

large-sized_chocolate_retailer

2011-06-13T10:02:44-06:00

How To Use & What Goes On This Page: * Order resources alphabetically * Either link directly to the resource's web site or to a page on this wiki if you want to create an extended description (better for SEO) * Please do not create a new letter section until there is an entry for that letter

marsatta

2011-07-01T06:24:36-06:00

Chocolatier, Confectioner Chocolate Maker: Marsatta Phone: +1 (310) 780-7116 Contact e-mail: info@marsatta.com Web site address: www.marsatta.com Twitter: Facebook: Mailing address: P.O. Box 1431 Redondo Beach, California, United States 90278 Street Address: 612 Meyer Lane, Unit 10, Redondo Beach, California, United States 90278 Works from: Bean 2 Bar - also sources Size: M…

medium-sized_chocolate_retailer

2011-09-10T06:00:33-06:00

organizations

2011-06-17T19:11:06-06:00

Who/What Should Be On This Page: * Professional Organizations and Associations * Only add each resource once, though you can add a local page and an external link for each entry. * Add a resource under “Rest of World” only if it does not fit in another region

references

2011-07-07T07:21:29-06:00

How To Use & What Goes On This Page: * Where possible link directly to the resource on some other web site. * Where that's not possible, create a new resource page on this wiki. (If you need to upload some media (i.e., a photo or PDF file), use the image/file manager link in the tool bar (to the left of the smiley face.) * When adding books, create a resource page for each book with information about the book, including a mini-review if possible. Also, if possible, provide a link to wher…

sibu_chocolate

2011-06-02T21:04:26-06:00

Confectioner Confectioners: George Soriano, Julio Fernandez Amon Phone: (011-506) 2268-1335 Contact e-mail: info@sibuchocolate.com Web site address: Twitter: Facebook: Street Address: Apdo. #308-3017, San Isidro, Heredia, Costa Rica, Central America Size: Artisan Microbatch Makes: Bonbons, finished bars and multiple confections. Best known for: Sibú’s signature spicy truffle with cardamom, nutmeg, organic cinnamon, and a hint of chili pepper. Ownership:…

sirius_chocolate

2011-07-09T15:39:27-06:00

Specialty - Raw Chocolate Maker: Sirius Alchemy Confectioner: Sirius Alchemy Phone: (512) 573-7944 Contact e-mail: siriuschocolate@gmail.com Web site address: Twitter: Facebook: Street Address: Works from: Butter/Powder Size: Micro batch Makes: Best known for: Ownership: SiriuS SuperfoodS | www.SiriusSuperfoods.com

source_template

2011-06-12T13:41:44-06:00

How To Use & What Goes On This Page: * Select the lines of text within the box and copy them to your new entry. * The \\ at the end of each line are forced line breaks and are there to preserve the formatting. * PREVIEW your submission before saving it. * Replace “Name of Company” with the name of the company for this resource. * Type: e.g., On-line only, bricks/mortar only, both * Ships: doesn't ship, nationally, internationally

sources

2011-10-19T15:24:04-06:00

How To Use & What Goes On This Page: * Within each section, order resources alphabetically. * Use Chocolate/Confectionery Retailers for companies that sell chocolate and/or confections. If the only brand they sell is one they make, then the company should be listed as a Chocolatier or Confectioner (or both). * Use Chocolate Distributors for companies that import/distribute chocolate (bars, couverture, confections) but do not manufacture chocolate. For example: While you can purchase choco…

start

2011-10-17T10:03:01-06:00

This wiki was created to crowd source and Open Source the collection of the largest single repository of facts and resources related to chocolate on the Internet. It was started by Clay Gordon, the author of Discover Chocolate and the creator and moderator of TheChocolateLife.com and is complementary to that community.

stirs_the_soul

2011-09-18T22:38:09-06:00

Category(ies) Chocolate Maker: Stirs the SOUL Confectioner: Stirs the SOUL Phone: +1 503 774 4309 Contact e-mail: alchemy@stirsthesoul.com Web site address: Twitter: Facebook: Street Address: Portland, Oregon Works from: Bean to Bar Size: Micro batch Makes: Raw and roasted chocolate bars and treats Best known for: Alternative sweeteners and allergy free products Ownership: Private

sweet_paradise_chocolatier

2011-07-26T07:06:27-06:00

Confectioner Confectioner: Melanie Boudar Phone: Contact e-mail: hawaiichocolate@gmail.com Web shop address: Blog address: Twitter: @chocolatehawaii Facebook: Street Address: 34 Wailea Gateway Pl A 107, Kihei, Hi 96753 Makes: bonbons, bars Best known for: tropical confections, Hawaiian chocolate Ownership: Private

tempering

2011-07-06T15:58:23-06:00

Temperers Batch * ACMC - (US) * Bakon * Chocovision - (US) * JKV Continuous * LCM - (Germany) * Savy-Goiseau * Selmi - (Italy) Melters * Bakon * Mol d'Art Enrobing Lines Depositors * Awema - (Switzerland)

thatthefirst_title

2011-09-27T18:13:32-06:00

Hi to all on this webpage its content

thechocolatelife

2011-06-04T08:37:52-06:00

URL: www.thechocolatelife.com Created: January, 2008 Creator: Clay Gordon Moderated: Yes Reach: Worldwide Description: The on-line community for chocophiles, and aspiring chocophiles, to explore, learn, and share. Features: Forums, Blogs, Photos, Videos, Events, Shopping/Classifieds, Groups, Friends Level: Newbie to Advanced Membership: 0ver 4400 members in more than 130 countries (as of June 1, 2011) Advertising: Limited

title_for_a_wiki_post

2011-08-28T08:31:54-06:00

content for a wiki post

wiki_editing_title

2011-07-25T15:14:47-06:00

wiki editing content

xoco_gourmet

2011-07-04T13:04:12-06:00

Source: Cocoa Beans Notes Our company, Xoco Gourmet embarked on a project to salvage heritage cocoa trees in Central America some 4 years ago. The method was to identify “mother-trees” by DNA and sensory analysis, divide by phenotypes and reproduce by grafting. We found that very very few existing trees in Central America are able to produce fine flavor cocoa.