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BE the change you wish to see, Cacao Industry, Recipes, Secrets to Great Chocolate

Water is the enemy

Keep water AWAY from your chocolate. All the time. If you are melting it, shaving it, licking it… keep it well away from water. Just like chalk and cheese, water and chocolate are mortal enemies. This can sometimes cause havoc if you are melting down some of our shaves for a ganache, and find that the bowl was a little wet still from cooking. It will kill your chocolate before it gets a chance. Dry everything. Stand away from the sink. Trust us. 
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Bean to Bite 2
BE the change you wish to see, BLYSS special offers, Cacao Industry

Bean to Bite

We are celebrating chocolate from bean to bite this month. Do you know how chocolate tastes from end to end? Click here to get yours: https://blysschocolate.com/single-bean-virgin-chocolate/Chocolate-as-a-gift/Chocolate-Bean-to-Bite.html

Bean to Bite 2

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BE the change you wish to see

Laptops for plantation in Sri Lanka

This week laptops are being prepared to be sent to Sri Lanka to a diverse plantation which has tea and cacao, and kids who are coming up in the new generation of farmers. Bruno is taking 4 laptops, and he has also collected old reading glasses for the older generations. Thanks to Ralf Hamm, we have been able to get a great set of laptops updated with 3 local languages and education software ready to go! Yippi! Pix to come as soon as Bruno brings them to the school.

Of course we are looking for more companies and individuals to join our BlyssfullyYours projects. It is so easy, you can start, by offering a goodie/discount that we can offer the people who participate in this program! Every laptop donated, we can offer them a discount to your service / product as a way to say thanks. So simple. Email us: BLYSS@BLYSSchocolate.com and we set it up!

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Carbon Cutting
BE the change you wish to see, Cacao Industry

The cost of cutting carbon

There are many ways to think about carbon footprint. We have learned that absolute end-to-end thinking is VITAL. We cannot just think about taking care of the cacao forest, or just low ink packaging, but the whole scale from soil care to recycling of our packging, to our electronic waste etc. You can see our exact commitments in our bean2belly promise here: https://blysschocolate.com/bean2belly-Our-Promise/

Carbon Cutting

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Chocolate Connoisseurship, Friends and Family

How Germans, Saudi and American palettes differ, notes from a Parisian Chocolate Sommelier.

Appellation d’Origine Contrôlée (AOC) is one of the wonderful practices that the French wine industry has bought to food and drink, which is the certification granted to certain French geographical indications for wines, cheeses, butters, and other agricultural products, via the Institut national de l’origine et de la qualité. It is based on the concept of terroir and often has rules inside about GE, as well as volumes and ways to produce traditional foods. As you know, I love the wine industry for how it evolves connoisseurship and was delighted to meet with Lauranie, a chocolate sommelier in Paris recently to record this interview about what influence French wine making has had on chocolate, and the differences in palettes from people in different countries.

I met with Lauranie, a chocolate sommelier from Esprit Chocolate in Paris and we talked about chocolate walking tours, cultural differences in palettes and the influence of French wine process (or NOT) on chocolate.

Your masters of chocolate connoisseurship assignment is to think about friends of yours from different countries and what types of palettes they have and why. Are their portions typically sweeter than yours? What is with their sizes? What is THEIR chocolate tradition? Can you suggest to do a chocolate swap? You send them something from your country and they send you something from theirs? (of course, you can order BLYSS chocolate to be sent ;-))

 

BLYSSfully yours,

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