http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/ Dessert should be good for you Tue, 07 Oct 2008 01:45:03 +0000 http://wordpress.org/?v=2.5 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-9095 Su Good Eats » Save Our Chocolate! Sun, 15 Apr 2007 05:26:15 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-9095 [...] As stated before, dark chocolate is a mixture of cocoa mass (aka chocolate liquor or paste), sugar, cocoa butter, vanilla and an emulsifier (usually soy lecithin). Cocoa butter literally makes chocolate melt in your mouth. Cheap brands substitute a portion of cocoa butter with butter, milk or vegetable fats, and they already taste really bad. Imagine if all the fat came from partially hydrogenated vegetable oil. Mmm, trans fats. [...] […] As stated before, dark chocolate is a mixture of cocoa mass (aka chocolate liquor or paste), sugar, cocoa butter, vanilla and an emulsifier (usually soy lecithin). Cocoa butter literally makes chocolate melt in your mouth. Cheap brands substitute a portion of cocoa butter with butter, milk or vegetable fats, and they already taste really bad. Imagine if all the fat came from partially hydrogenated vegetable oil. Mmm, trans fats. […]

]]> http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-1105 gaurav Sun, 03 Sep 2006 06:02:09 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-1105 its a very good site,the chocolates look super delicious,but unfortunately nevergot a chance to taste them!!! its a very good site,the chocolates look super delicious,but unfortunately nevergot a chance to taste them!!!

]]> http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-326 carolg Thu, 09 Feb 2006 13:47:51 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-326 $55 + Tax but it is well worth it! Especially if you follow carefully along with the instuctions. & you do get a free tube of Hot Chocolate beads & some infused ganache to take home. Write it off as a biz expense in the name of research. Their head confisiere will be over from France March 20-24th I think... I have photos if yr interested.. $55 + Tax but it is well worth it! Especially if you follow carefully along with the instuctions. & you do get a free tube of Hot Chocolate beads & some infused ganache to take home. Write it off as a biz expense in the name of research. Their head confisiere will be over from France March 20-24th I think… I have photos if yr interested..

]]> http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-323 Jessica Wed, 08 Feb 2006 02:21:08 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-323 Hi Carol, Wow, I didn't know La Maison did tasting sessions. I love their chocolate. I did some research, and it seems it's $50/session. All in all a good value, but I cringe at throwing down that much money for food. Perhaps some day I'll try it. Hi Carol,
Wow, I didn’t know La Maison did tasting sessions. I love their chocolate. I did some research, and it seems it’s $50/session. All in all a good value, but I cringe at throwing down that much money for food. Perhaps some day I’ll try it.

]]> http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-322 carolg Tue, 07 Feb 2006 12:14:06 +0000 http://www.sugoodsweets.com/blog/2006/01/michel-cluizel/#comment-322 Hi Jessica :) A really fun way to get to know chocolate better is to go to La Maison Du Chocolat's Parcours Initiatique sessions. I went last week to the "Tamanaco" & it was excellent. 1 1/2 hrs of info + a "flight" of pallets & ganache and then a demo on making ganache. It was done like a wine tasting BTW. Email me if you want more details..I saw yr comments over at D.L.'s Hi Jessica A really fun way to get to know chocolate better is to go to La Maison Du Chocolat’s Parcours Initiatique sessions. I went last week to the “Tamanaco” & it was excellent. 1 1/2 hrs of info + a “flight” of pallets & ganache and then a demo on making ganache. It was done like a wine tasting BTW.
Email me if you want more details..I saw yr comments over at D.L.’s

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