Yeti Oak aged Chocolate Stout from Great Divide - beer review and thoughts

!±8± Yeti Oak aged Chocolate Stout from Great Divide - beer review and thoughts

So I had this lying around, and decided to quickly crack it open. Quite delicious I must say. I have more to say about it on my blog site here: imbibehour.blogspot.com I normally don't drink stouts but these last ones I had were quite tasty I must say. Cheers!

Yeti Oak aged Chocolate Stout from Great Divide - beer review and thoughts

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Scharffen Berger Cacao Nibs Bulk (Unsweetened Roasted Cacao Bean Pieces), 4.4-Pound

!±8±Scharffen Berger Cacao Nibs Bulk (Unsweetened Roasted Cacao Bean Pieces), 4.4-Pound

Brand : Scharffen Berger
Rate :
Price : $68.12
Post Date : Dec 16, 2011 07:48:58
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SCHARFFEN BERGER Chocolate Maker sources and blends the world's best cacao beans using the highest quality ingredients and a wine-maker's expertise to build layers of chocolate flavor. Our commitment to artisanal chocolate making guarantees consistent quality and taste in every bar from start to finish.

Our Chocolate Flavors

Semisweet Dark Chocolate Baking Bar — 62% Cacao

Our 62% Cacao Semisweet Chocolate is a well-rounded blend excellent for all your baking needs. With soft notes of citrus and honey overtones, it has a perfectly balanced flavor profile.

Semisweet Dark Chocolate Baking Chunks — 62% Cacao

Not chips, but chunks. It's the perfect chocolate chunk for cookies, cakes, you name it. The 62% cacao semisweet chocolate reveals soft citrus notes and finishes with the subtle taste of honey. The convenient form is ideal for baking and cooking — easy to measure, easy to mix, and easy to melt.

Semisweet Dark Chocolate Couverture Slab — 62% Cacao

Our 62% Cacao Semisweet Chocolate is accessible but sophisticated. This chocolate is slightly sweeter than our other dark chocolates revealing soft citrus notes and finishing with the subtle taste of honey.

The term 'Couverture' translates to 'covering' and refers to chocolate that is suitable for tempering or enrobing in its finished use. While all Scharffen Berger chocolate can be used as 'couverture', the slabs are sized to facilitate candymaking or decorative shaving. They are scored into five equal sections.

Bittersweet Dark Chocolate Baking Bar — 70% Cacao

Our 70% Cacao Bittersweet Chocolate is a favorite for both eating and baking. With bright fruitiness and a long, smooth finish, it embodies everything we love about cacao.

Bittersweet Dark Chocolate Baking Chunks — 70% Cacao

Not chips, but chunks. It's the perfect chocolate chunk for cookies, cakes, you name it. The 70% cacao bittersweet chocolate has upfront notes of raspberry and cherry melting smoothly into rounder cinnamon and date flavors. The convenient form is ideal for baking and cooking - easy to measure, easy to mix, and easy to melt.

Bittersweet Dark Chocolate Couverture Slab — 70% Cacao

Our 70% Cacao Bittersweet Chocolate is a favorite for both eating and baking. With bright fruitiness and a long, smooth finish, it embodies everything we love about cacao.

The term 'Couverture' translates to 'covering' and refers to chocolate that is suitable for tempering or enrobing in its finished use. While all Scharffen Berger chocolate can be used as 'couverture', the slabs are sized to facilitate candymaking or decorative shaving. They are scored into five equal sections.

Unsweetened Dark Chocolate Baking Bar — 99% Cacao

Our 99% Cacao Unsweetened Chocolate adds a new dimension of flavor to classic desserts and other dishes. With a fruit-forward character, a long finish and balanced acidity, this bar is complex, yet remarkably smooth.

Cacao Nibs Pouch (Roasted, Hulled and Crushed Cacao Beans)

Cacao Nibs are perfectly roasted cocoa beans separated from their husks and broken into small bits. They are the essence of chocolate. Nibs add crunchiness and subtle chocolate flavor to baked goods and savory dishes. They make a great substitute for roasted nuts or chocolate chips, without added sweetness.

Sweetened Cocoa Powder

With Scharffen Berger Sweetened Natural Cocoa Powder, it is easy to make delicious hot cocoa and chocolate milk. The only thing we have added to our exceptional cocoa powder is pure cane sugar — no powdered milk or the alkali used in Dutch-process cocoa.

Unsweetened Cocoa Powder

Developed for baking and beverages, our Natural Cocoa Powder is made from perfectly roasted and well-fermented beans.

Our vintage melangeur's massive granite rollers slowly and gently crush the cacao nib into chocolate liquor, while preserving the complex flavors of the cacao.

An American Artisan: The Scharffen Berger Chocolate Maker Story

America's first contemporary artisan chocolate manufacturer, SCHARFFEN BERGER Chocolate Maker set out to craft the richest, most flavorful chocolate by sourcing the best cacao in the world and blending it in small batches using vintage equipment.

SCHARFFEN BERGER Chocolate Maker was founded in 1997 by chocolate connoisseur Robert Steinberg and winemaker John Scharffenberger. The pair tested multiple combinations before perfecting a unique blend that highlighted the true flavor of cacao instead of masking it with sugar and other flavors. The result is an array of truly distinctive chocolates with balance and complexity — not unlike those found in exceptional wines.

As the first American "bean-to-bar" chocolate manufacturer in over 50 years, SCHARFFEN BERGER Chocolate Maker led this country's contemporary resurgence in artisan chocolate-making. It was also the first chocolate maker to label their chocolate with the percentage of cacao inside.

Today, SCHARFFEN BERGER Chocolate Maker travels the world to source the finest cacao. We select the best beans from small sustainable farms in fabled cacao-producing countries: Madagascar, Indonesia, Trinidad, Venezuela, Brazil, Guatemala, Vietnam, Grenada, Paupua New Guinea, Bali, Ghana and Peru. Of the more than 150 samples we taste each year, only a select few are chosen to become SCHARFFEN BERGER Chocolate. Beans from each region are picked for their unique flavor characteristics, and our roasting parameters are specially developed for each origin to bring out the best in each flavor. We blend these freshly roasted beans to produce our signature flavors, balanced and complex, highlighting the true, rich flavors of cacao.

This artisan process, honed with a wine-maker's attention to craftsmanship, results in the richest, most flavorful chocolate perfect for your favorite cakes, cookies, desserts and savory recipes.

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Signature Chocolate Bars - Sweet Designs Chocolatier

!±8± Signature Chocolate Bars - Sweet Designs Chocolatier

Watch as we make our signature chocolate bars at Sweet Designs Chocolatier. Cocoa Crush features organic raw cocoa nibs. Very Berry Yours features dried berries and chopped almonds. Peppermint Embrace has dark and white chocolate with crushed peppermint. Pepita Passion has dry roasted pumpkin seeds with sea salt. Video shot and produced by Shane Snider, ExecutiveHDVideo

Signature Chocolate Bars - Sweet Designs Chocolatier

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!±8± Ecofriendly Natierra Raw Organic Cacao nibs covered with Dark Chocolate (12x8 oz) By Natierra

Brand : Orgenic&Ecofriendly Products | Rate : | Price :
Post Date : Nov 21, 2011 11:11:10 | Usually ships in 1-2 business days

Ecofriendly Natierra Raw Organic Cacao nibs covered with Dark Chocolate (12x8 oz) By Natierra

Even the most casual food shoppers have probably noticed the increased quantity and variety of organic products available and they vary from food to detergent, cosmetics and many more.

Maybe you're wondering what all the fuss is about? Are organic products healthier? Are they safer? Are they worth the extra money if they cost more than conventional products? How are they compared to all other products and tastes?

Well, by selecting Natierra Raw Organic Cacao nibs covered with Dark Chocolate (12x8 oz) you already got the answer for all these questions


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Ecofriendly Natierra Raw Organic Cacao nibs covered with Dark Chocolate (12x8 oz) By Natierra

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Orgenic & Ecofriendly Natierra Raw Organic Cacao nibs covered with Dark Chocolate (12x8 oz) By Natierra

!±8±Orgenic & Ecofriendly Natierra Raw Organic Cacao nibs covered with Dark Chocolate (12x8 oz) By Natierra

Brand : Orgenic&Ecofriendly Products
Rate :
Price :
Post Date : Oct 31, 2011 17:27:05
Usually ships in 1-2 business days

Even the most casual food shoppers have probably noticed the increased quantity and variety of organic products available and they vary from food to detergent, cosmetics and many more.

Maybe you're wondering what all the fuss is about? Are organic products healthier? Are they safer? Are they worth the extra money if they cost more than conventional products? How are they compared to all other products and tastes?

Well, by selecting Natierra Raw Organic Cacao nibs covered with Dark Chocolate (12x8 oz) you already got the answer for all these questions


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Endangered Species Dark Chocolate Bar Cacao Nibs ( 12x3 OZ)

!±8± Endangered Species Dark Chocolate Bar Cacao Nibs ( 12x3 OZ)

Brand : Endangered Species | Rate : | Price :
Post Date : Oct 19, 2011 23:30:09 | Usually ships in 1-2 business days

Endangered Species Dark Chocolate Bar Cacao Nibs ( 12x3 OZ)

Save On Endangered Species 12X 3 Oz Dark Chocolate Bar Cacao Nibs

Organic Health Includes Healthful Ingredients In Already Antioxidant-Rich Dark Chocolate. Organic Health Dark Chocolate With Cacao Nibs, Yacon & Acai Features A Tree Frog On The Outside Of The 30% Post-Consumer Fsc Certified Paper Wrapper .: Gluten Free Kosher

(Note: This Product Description Is Informational Only. Always Check The Actual Product Label In Your Possession For The Most Accurate Ingredient Information Before Use. For Any Health Or Dietary Related Matter Always Consult Your Doctor Before Use.)

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Chocolate Recipes Have Changed Over the Years

!±8± Chocolate Recipes Have Changed Over the Years

Chocolate making is somewhat of a tedious business. Chocolate recipes, as they say, sometimes have bittersweet endings. Hence making chocolate is not an easy job and needs an expertise which comes only through experience.

The process of chocolate making is very lengthy one. First of all ripe cocoa bean pods are cut from the cocoa tree, split opened and the pulp inside it is scraped out. This pulp is then fermented for few days and the dried seeds are separated from the remainder of the pulp.

The seeds that are separated from the pulp are used by the chocolate manufacturers. At the processing mill the seeds are thoroughly cleaned to remove any of the remaining foreign particles in it. These seed are then roasted in order to loosen the husks and then are virtually blown in a processor. The final task it to break the inner kernel of the seeds. These broken bits are called nibs. From this point onward the process of chocolate making takes different paths. What is done with these nibs decides the nature of the final product.

If the nibs are ground under heavy stone mills the nibs release oil which transforms the whole mass into what is called as chocolate liquor. Chocolate liquor is a quite thick substance which when hardened produces the bitter chocolate that is commonly used in most of baking and candy making chocolate recipes. Sweet chocolate is produced from the bitter chocolate by adding additional substances like fat, sugar, and cocoa butter.

Cocoa butter is essentially a byproduct of cocoa making process. While grinding the nibs the fat that results from the process is separated from rest of the mass. This fat is called cocoa butter. This is the main ingredient of the all sweet chocolate products. This butter has cosmetic and therapeutic uses also. When the cocoa butter is removed the remaining mass produces cocoa after fine grounding.

Whatever process is now used to make chocolate has evolved over the centuries. The process has undergone a sea of changes. The refined process of chocolate making is the result of number of experiments. The taste of prepared products has played a pivotal role in the changing process of chocolate making.

In past the process of chocolate making was very different from the process that is adopted now. Cocoa, which is a drink, is the mother of chocolate making. The Aztecs prepared their famous drink by crushing the cocoa beans. They boiled the crushed beans with water and different spices and seasoned with pepper. They served this drink cold. Afterwards Spanish stole the process of chocolate making from the Aztecs. For the sake of taste, they replaced the spices in chocolate making by equal amount of sugar and added water prior to boiling. Spaniards successfully guarded this sweet success of making chocolate for nearly 100 years until a Frenchman successfully discovered the secret of sweet chocolate making. What happened then onwards is history.

The chocolate recipes have come a long way. The process of chocolate making which refined over the years has attained the status of an art. Years of toiling for chocolate making has finally bore sweet fruits.

Chocolate Recipes Have Changed Over the Years

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Birchbox drag!

!±8± Birchbox drag!

My second birchbox! obtained: Ahava Intensive Nourishing Hand Cream Sermud befine night cream NARS Orgasm illuminator Pomega5 daily revitalizing concentrate Birchbox Treat: chocolate covered cocoa nibs

Birchbox drag!

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Kakosi Nibbles - Organic Dark Chocolate Cacao Nibs

!±8± Kakosi Nibbles - Organic Dark Chocolate Cacao Nibs

Brand : Eastbluff Trading Company | Rate : | Price :
Post Date : Sep 18, 2011 15:07:49 | Usually ships in 24 hours

Kakosi Nibbles - Organic Dark Chocolate Cacao Nibs

KAKOSI NIBBLES Dark Chocolate Covered Nibs box of 24 x 1.2 ounce tinsVENEZUELAN - OCUMAREWe personally source only the best organic certified - Single Origin - criollo beans from the tropical forests of Venezuela and then coat them in rich dark chocolate. KAKOSI NIBBLES is a sweet, tasty and healthy choice for enjoying antioxidant rich dark chocolate with a 100% raw cacao crunchy center. Kakosi is the treat that treats your body right.Venezuela is renowned for having the worlds best cacao. Venezuelan origin varieties such as Chuao and Porcelana can sell for 5 to 10 times the prices of regular cacaos and are even sold on the black market. If you have tried Ecuadorian or Peruvian consider treating your palate to the delicate flavors of this single bean origin cacao from OCUMARE, a small world renowned co-operative on the coastal mountains of Venezuela, where South America meets the Caribbean. Chocolate form this co-operative has won many international awards.Founded by my brothers and I, we work direct with the farmers to ensure fair trade prices are paid and sustainable farming practices are implemented. We buy, export, import, package, distribute and sell direct and can offer this unique product at a discounted rate.10% of this sell will go to the VIctor Pineda Foundation to improve the lives of people with disability globally.We are committed to the farming cooperatives we work with and share 2% of our profits with the communities that harvested your cacao.OCUMARE AWARDShttp://www.amanochocolate.com/blog/2009/02/16/amano-wins-five-awards-at-londons-acadamy-of-chocolate-awards/

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As for the local chocolate "Tabliya"

!±8± As for the local chocolate "Tabliya"

Tabliya comes from the "pills" word, because it resembles the shape of a tablet drug. However, there are other forms of product. And 'old-fashioned chocolate. Chocolate in its pure form, without added preservatives.

I make a decent income from his own, there are many competitors modern chocolate. Most of my customers are health-conscious people. Read the following to make your own chocolate mother tongue.

1 Choose a good quality cocoa beans. Shoulddry and have a sour smell. Sour smell of fermented cocoa beans properly. Fermentation adds flavor to the finished product.

2 If you have a cocoa plantation. Collecting cocoa pods matured. Ripe fruits have a knock noise when shaken. Cut the peppers in half. Put the beans in hard plastic bin and lid loose. Let stand for 7 days will begin to ferment. Wash the seeds and let dry in the sun. Well dried cocoa beans to produce sharp sounds whenmoved.

3 roasted beans carajay under low heat. Will result in large fire burned alive. With constant stirring should be done to achieve, even frying. Roast for one hour or until you hear a bang fast. Immediately transfer in wooden bowls. Cool immediately in front of the mixing and electric fan.

4 Loosen the disc from your mill. It should be loose enough to break the seeds of cocoa in large pieces. Our goal is to separate the feathers from Shell in the next step. NibCocoa bean without the shell or straw. Now go roasted cocoa grinders.

5 Beans consider broken, remove the chaff. Screening can be done easily by transferring beans from one container to another in front of electric fan. Air power chaff and blow the feathers only. Repeat the procedure if necessary.

Grind the 6 springs electric grinder. Sanding will produce heat and liquefy the springs. Grinder metal plate is fine, but stone grinders produce a beautiful product. RoastedPeanut is at this point to add, if desired.

7 Leave to cool the liquid chocolate until just a small ball with his hand. Tabliya with mold or mildew in the former Polvoron balls with your hands. Mix tabliya sweet sugar.

Tabliya modern substitute for chocolate in most recipes. Champorado and hot chocolate are my favorite recipes.

As for the local chocolate "Tabliya"

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