by Mark Christian | Aug 9, 2011 | The Crush Pad Editorials |
C-spotters, Madre Chocolate (Spanish for ‘mother’) released its inaugural bars last year. They were so promising &, moreover, positively inventive (Triple Cacáo with pulp, or the maple-likeness of rosita flowers also known as Cacahuaxochitl) that the...
by Sonia Lyris | Aug 9, 2011 | The Crush Pad Editorials
Valrhona Le Noir Extra Amer 85% & 71% (and Valrhona Alpaco 66%) Hunting up the dark at Trader Joe’s? You’ll notice TJ’s stocks enough dark chocolate to befuddle the wisest among us. I’ve stood in the chocolate section for long minutes on...
by Sonia Lyris | Aug 3, 2011 | The Crush Pad Editorials
If you’re serious about Seattle’s dark side, you need to drop by <a href=”http://www.chocolopolis.com/”>Chocolopolis</a> in Queen Anne. Try their weekly happy hour, Thursdays, 5 to 9pm. Last week was staff picks — a lovely...
by Mark Christian | Jul 30, 2011 | The Crush Pad Editorials |
(Excerpt from Fresco’s #210 bar review) Fresco Rob Anderson shies away from absolutes. For him, “chocolate is about personal taste, preference & a number of other nebulous criteria”. He prefers to list each bar & its parameter settings (roast, conche,...
by Sonia Lyris | Jul 25, 2011 | The Crush Pad Editorials
Taza Stone Ground Dark Organic Chocolate In 70% & 80% 3 ounce (85g) bars When it’s time to go high-end, wrap your mouth around the words “artisan chocolate.” Say it a few times until it rolls smoothly off your tongue. Not so smooth? That’s...
by Mark Christian | Jun 30, 2011 | The Crush Pad Editorials |
We’re all travelers in the wilderness of this world, & the best we can find in our travels is an honest friend – Robert Louis Stevenson Many have seized upon Chris Bright’s 2001 article for World Watch in search of strategies / tactics using Theobroma cacao,...
