India Gifts » Chocolates

Taza Chocolate Floods, Calls for Support

admin — Wed, 14 Jul 2010 22:59:52 +0000

The makers of Taza Chocolate have called out to their loyal fans ask for support. (We sell some of their bars at The Meadow, so now’s a good time to try them if you haven’t already!) Taza chocolate here> > If you live in the Boston area, you saw how much water dropped suddenly from the sky last Saturday afternoon

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Taza Chocolate Floods, Calls for Support

Bon Bon Buddies Acquires Kshocolat

admin — Fri, 11 Jun 2010 21:07:20 +0000

There are great chocolates and there are fun chocolates. Both are successful when they recognize what they are after from the get-go, and d0n’t filly fally around trying to be something they’re not. Kshocolat burst on the scene based almost entirely on the idea of making a package look beautiful and fun, and making the chocolate fun and, how shall we say it… “yummy.” It is not great, not serious, not complex, not even actually all that much concerned with being chocolate at all. At The Meadow we’ve sold Kshocolat since they burst on the scene in Scotland, importing it ourselves and hoping for the best when the giant cartons of product arrived–sometimes inexplicably at our home address. Sadly, supply has always been a challenge, and over time we’ve had to give up even trying to get more and now our entire inventory is more or less gone (a few tubes of Strawberettes remain on the shelves, nothing more). But now, it looks like we’ll have one of our “funnest” chocolates salvaged, and cross your fingers, perhaps on the shelves again in time for the holidays! Press release: Following their recent entry into administration, certain assets and intellectual property of Kshocolât Ltd and Brand 1602 Chocolate Ltd have now been acquired by Bon Bon Buddies Ltd, Europe’s leading character licensed novelty confectionery and biscuit company. The Kshocolât and Hot Choc brands encompass a range of premium boxed chocolates and confectionery, chocolate bars and drinking chocolate, with award-winning contemporary designs

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Bon Bon Buddies Acquires Kshocolat

Pseudo-Review: John & Kira’s Chocolates

admin — Sun, 16 May 2010 22:03:59 +0000

As much as I love John & Kira’s Chocolates I’m really surprised to find that I’ve never really reviewed anything they make. I’ve been a big fan of their fabulous drunken pumpkin figs they do for the holiday season, but up until a few months ago I’d really not had anything else they make outside of the New York Chocolate Show.

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Pseudo-Review: John & Kira’s Chocolates

The Ultimate Salted Caramel Recipe

admin — Wed, 12 May 2010 11:00:21 +0000

Last night was the second of two salted caramel classes with David Briggs of Xocolatl de David. We tasted Flor de sal de Manzanillo fleur de sel, Bali Rama Pyramid Balinese sea salt, Rosemary Flake sea salt, and Iburi Jio Cherry smoked Japanese sea salt. Fantastic, and fun. At the previous class we tried a similar format, but tasted Pangasinan Star Philippine fleur de sel and Grigio di Cervia Italian sel gris, as well as the wild and unexplored crunchy wierdness that is Takesumi Bamboo, one of my favorite new salts. Below is a re-posting of David’s recipe originally posted here in 2008. + For the last month or so we have offered a class on the making of salted caramels at The Meadow. Our friend and master confectioner David Briggs of at Xocolatl de David led us through the various stages of caramelization and saltiness. Below is the Ultimate Salted Caramel Recipe as perfected by David Briggs of Xocolatl de David.

Link:
The Ultimate Salted Caramel Recipe

Recipe ~ Easy to make Chocolate Pistachio Fudge

admin — Wed, 10 Feb 2010 14:48:48 +0000

With Valentine’s Day fast approaching, I’ve been trying to think of a simple chocolate present I could make for my sweetie. Last year, it was Chocolate Covered Strawberries . This year I was looking again for something easy to make and in record time.

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Recipe ~ Easy to make Chocolate Pistachio Fudge

My Recipe on the new Strawberry iPhone App

admin — Mon, 11 Jan 2010 16:55:30 +0000

It’s been a year since I began my blog and writing about all things chocolate. I can’t believe how fast a year has gone by. Some of my posts are chocolate recipes that I’ve prepared and then shared with you.

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My Recipe on the new Strawberry iPhone App

The Five Best Chocolate Blog Posts for 2009 on 8chocolate Blog

admin — Fri, 01 Jan 2010 21:57:31 +0000

As 2010 begins, here’s one last look at the chocolatey goodness of 2009. Here’s a list of the top five blog posts most read on the 8chocolate blog. Enjoy! 1.

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The Five Best Chocolate Blog Posts for 2009 on 8chocolate Blog

8Q Interview ~ WILD SWEETS® BY DOMINIQUE & CINDY DUBY

admin — Tue, 01 Dec 2009 15:02:18 +0000

WILD SWEETS® BY DOMINIQUE & CINDY DUBY are not only artisan chocolatiers but also notable master pastry chefs winning gold and silver medals in prestigious competitions. Never ending in their quest for the best, they are also award-winning authors and offer culinary training and consulting services worldwide as well as creative and marketing services in product development, food styling and photography

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8Q Interview ~ WILD SWEETS® BY DOMINIQUE & CINDY DUBY

Review ~ Sending Chocolates this Season? Think Sucre and the LA/SPCA

admin — Sun, 22 Nov 2009 23:48:56 +0000

Not only does Sucre offer a special collection of chocolate to send for the holidays but they are also giving a portion of their holiday sales to the SPCA in Louisiana. Yep, they’re going to the dogs so when they offered to send me a sample of their chocolates to review, I was on board. They’ve shared with me a FREE shipping promo code to share with you too but more on that later. I must have been living under a rock because I hadn’t heard of Sucre before but they sure have garnered a lot of attention

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Review ~ Sending Chocolates this Season? Think Sucre and the LA/SPCA

Salt on Chocolate, Chocolate on Salt, Chocolate Fondue

admin — Sun, 22 Nov 2009 01:05:25 +0000

Fruit and chocolate go well together, as anyone who has found themselves psychologically tethered to the chocolate fondue fountain at one of those random high-right institutional mixers we all seem to find ourselves attending, unexpectedly, at least once in a while. Chocolate fondue fountains exist but for the purpose of getting us to eat something fresh with our chocolate. Banana. Strawberry. Apple. Fig. Pineapple. Dip a chunk under the curtain of chocolate cascading from the lip of a multi-tiered chocolate fountain and something inside says: “Hey mister, I’m really happy right now! So don’t move. Not even to fetch a glass of faux champagne. Not even at the risk looking like a pig in front of ravishing women in diaphanous and clingy evening wear. Don’t move. Just eat. Try the papaya.” Sadly, some people don’t listen to their little voices, so setting up camp at the chocolate fondue area of the party makes for only the most fleeting of intercourse with others. While that may have its advantages, I can’t shake the feeling that there is something failed in a chocolate fountain that doesn’t break down every semblance of the social façades that propel us through parties on unending undulations of stiflingly pedestrian conversation and gushy niceness. What makes fruit taste better? Salt. What makes chocolate taste better? Salt. What makes fruit and chocolate taste better another? What makes chocolate fondue something you might actually eat on a regular basis? Stumped? A Himalayan Salt Block