I'd like to add a plug for Translucent Chocolates. [url=http://www.aidslegal.com/]

We [/url] worked with Annastacia Hubbard to put together gift boxes for a recent World AIDS Day benefit. Sunflower seeds and dried cherries, covered in milk chocolate with a red candy coating and packed in clear plastic boxes. She also supplied an assortment of her other candies. Besides the sunflower seeds, which are, as she puts it "clearly addictive" (get it? "translucent" = "clearly"), I highly recommend the pistachios.

Another excellent Chicago candy maker and a joy to work with.

I picked up a box of Translucent Chocolate Halloween colored sunflower seeds, blueberrys and cherries at Southport Grocery in November. It was a great idea which was visually appealing, but faltered in the taste department. The sunflower seeds are just too small so they get overwhealmed by the chocolate coating. They looked great, though.

Any one a fan of HOT CHOCOLATE?! well I know I am so I thought I ask....What are some of your favorite recipes for hot chocolate, from scratch....Cocoa powder, Dairy or water, sugar(sweetener), Vanilla( or other spices)....let us know! cause the season is approaching!

Have a good one,
Robert
www.chocolateguild.com

So anybody making any good chocolate treats or confections for Christmas...the time is near...I gotta get started on my chocolate fudge!

Robert
www.chocolateguild.com/vb

Welp I got the chocolate fudge and peanut butter fudge done for Christmas this year....here is the recipe...

Well I have started my fudge for Christmas Eve...Here is the recipe along with pics...

6 oz. Glucose(corn syrup)
27 oz. Sugar
Pinch Salt
3 oz. Butter
9 oz. Evaporated Milk
----------
4 oz. Unsweetened chocolate (100% caca)
2 oz. 58% Cacao chocolate
1 tsp Vanilla

or

6 oz. peanut butter
1 tsp vanilla

1)Put in a pot the Glucose, Sugar, Salt and Evaporated Milk. Bring to just before a boil and wash down the sides of the pot with a brush and water to get all the crystals off the sides....
2)Add the Butter
3)Once mixture reaches a boil Wash down the sides of the pot again...
4)Never stop stiring...cook to 238-240 Degrees F
5)Pull off heat and add the chocolate/Peanut butter and vanilla to it...
6)Stir Gentley till the shine goes away and you see a small grain form..then pour into candy frames(mold)
7)Let cool and cut into pieces...

Robert
www.chocolateguild.com

G Wiv wrote:

RevrendAndy wrote:I've been out of Chicago for a few years but periodically order truffles and luscious toffee from Chocolate Potpourri. I was in Vienna and eastern Europe a couple months ago and found no truffles any better than these.

http://www.chocolatetruffles.com/

Andy,

Chocolate Potpourri is just down the street from fRedHots so after a round of Reindeer Hot Dogs Steve Z, Cathy2 and I stopped in, what a great store, friendly, reasonably priced, especially in relation to Vosges, and terrific taste and quality.

I particularly enjoyed the Ancho Chile and Cinnamon.


And Caramel with Sea Salt.



Store is a little hard to find, it's in the back of an industrial type office complex, but, given the selection, price and quality, not to mention the toffee, it's well worth the effort.

Enjoy,
Gary

Chocolate Potpourri
1816 Johns Drive
Glenview, IL 60625
847.729.8878
www.chocolatetruffles.com

What are they charging per pound? The best chocolates in the world are Michael Chaudins. The best in Chicago are www.nadiachocolat.com mail order only but done properly.

Wow those are some beautiful chocolates. It seems like Chicago is started to get some good chocolatiers...I am going to have to look into a few of these.

Robert
www.chocolateguild.com

aguynamedrobert wrote:Any one a fan of HOT CHOCOLATE?! well I know I am so I thought I ask....What are some of your favorite recipes for hot chocolate, from scratch....Cocoa powder, Dairy or water, sugar(sweetener), Vanilla( or other spices)....let us know! cause the season is approaching!

Have a good one,
Robert
www.chocolateguild.com

I love hot chocolate. My favorite is the hot chocolate at Demel in Vienna. Any idea why it is so amazing? I'm guessing the quality of the chocolate and a heavy hand with the cream. Anything else that might be a variable?

MacMyRoni wrote:What are they charging per pound?

Mac,

Not sure as to the price, aside from when I paid for my purchase the price struck me as very reasonable given the quality.

Here's the contact info.

Chocolate Potpourri
1816 Johns Drive
Glenview, IL 60625
847.729.8878
www.chocolatetruffles.com

Enjoy,
Gary

Wow Demel in Vienna?
That's gotta be one big trip to get some hot chocolate....lol....but chocolate lovers got to do what a chocolate lovers got to do haha...

Robert
www.chocolateguild.com

Hello Everyone,
I just tried for the first time, Domori's Porcelana bar. Is anyone familiar with Domori? The taste was there but the problem I had is it seemed over refined. The melt was slimy and gooy. Not the most desirable trait when a chocolate melts...anyone else run into this?

Robert
www.chocolateguild.com

Has any one tried chocolate from the company "Divine". They are ran by a co-op in Ghana. I just tried their 70% for the first time and was wondering what everyone else thought of it...

Robert
www.chocolateguild.com

aguynamedrobert wrote:Has any one tried chocolate from the company "Divine". They are ran by a co-op in Ghana. I just tried their 70% for the first time and was wondering what everyone else thought of it...

Robert,

I haven't tried Divine chocolate, but I'd be interested in you sharing your impressions.

Thanks,
Gary

Well when I tried it I didn't have the highest expectations...but the bar is pretty well put together...

For being a Chocolate bar from Ghana you would think that it just wouldn't have any complexity to it but it does have some...It doesn't have a great deal of complexity but there is some there. The overall taste is something that the normal consumer can enjoy. I let a friend of mine try 4 chocolate bars side by side with the other three being big names and he chose Divine...it just has an overall please taste...

Again the full complexity isn't there all the way but the taste is a nice even taste that I think the normal consumer can enjoy...

Robert
www.chocolateguild.com

Macmyroni,

I did a google search for Michael Chaudin chocolates and came up with this thread and nothing else. Where are they available and can you give me more detail on why you think they are the best? I'd greatly appreciate it.

A search for Michel Chaudun may yield better luck.

Thanks.

just a reminder that Chocolate Potpourri does lots of mail order business, so locating their obscure store isnt at all necessary. their chocolate is always fresh and the prices are reasonable. justjoan

http://www.chocolatetruffles.com

Hello Everyone,
Just wanted to give everyone a heads up about a new Online Chocolate Tasting Club through my website www.chocolateguild.com. Every month I will be selecting 3-4 chocolate bars from around the world to taste and discuss on the site. I already have 3 chocolate bars posted for February. If you are interested in learning about and tasting some of the finest chocolates in the world then stop on by....There is a link on the front page of www.chocolateguild.com to get more information about how to jump right in...

Hope to see some of you there,
Robert
www.chocolateguild.com

Hello Everyone,
Well we have a new Exclusive Interview with Michael Antonorsi, Owner and Chocolatier of Chuao Chocolatier. You can find it on the homepage of www.chocolateguild.com

We also have an online chocolate tasting club under the "Travel" page or "Chocolate Review" page on www.chocolateguild.com

Come join us!
Robert
www.chocolateguild.com

Hello Everyone,
I was pondering a question today and wanted to get a concensus. What category are you all in out of these two? Do you like "Eating Chocolates" or do you like "Chocolate desserts" and things made with chocolate?

I would love to hear some answers to this...I know a lot of people that buy by the bar and buy single origins but I also know people who don't do that at all and only use chocolate in their recipes and really like their chocolate that way....

Help me out!

Have a great day,
Robert
www.chocolateguild.com

Hey Everybody,
Well I was just informed that "Askinosie Chocolate" now has fine chocolate bars available for sale. They are a new American fine chocolate brand out of Springfield Missouri and they have one bar out right now from Ecuador...I' receiving samples shortly so I'll tell you what I think of their bars but you can also order them for yourselves on their site if you like...

I have high hopes for this company so check them out... www.askinosie.com
http://chocolateguild.com/vb/showthread ... 41#post941



Have a good one everybody,
Robert
www.chocolateguild.com

I'm a local Chicago chocolatier, making hand-dipped truffles and old fashioned caramels. I sell them in several locations as listed on my website, www.katherine-anne.com, and also online. I use all natural ingredients, focusing on local (think Seedling fruits, May's Honey Farms) and I'm currently sourcing more local and organic ingredients. I'm out of the country right now, but all of the locations will be restocked around the first week of July. I think you'll love the somewhat traditional flavors I've created.

I'll be rolling out my new packaging (for a very high end look, think Dean and Deluca) in a couple of months, so I'll keep you posted.

Cheers!

Katherine--welcome to LTH forum.

You posted the wrong url for your website

There's no www . The correct site, which you have on your profile, is http://katherine-anne.com/

Thanks for posting the correct link! I believe the link I posted doesn't work because I included a comma at the end. If you type www.katherine-anne in to your browser, does that bring up the correct site? I just checked it out on my computer and it brought up my homepage.

Yes, this works, also:

http://www.katherine-anne.com/