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tammylc

Sourcing chocolate

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In a bunch of threads over the last few days, I've come across references to chocolate wholesalers that I'd never heard of before. I don't think there's any single thread where we've all listed our favorite sources, and I know it's a resource I would have found really useful for when I was getting started. So I figured I'd start one.

Assouline and Ting - wholesale, no minimum order. Great prices on E. Guittard, also has Valrhona. http://www.icaviar.com/Store/Scripts/prodL...?idCategory=387

Noble Ingredients - Michel Cluizel's USA operation. http://uk.cluizel.com/chocolatier/Retailers/48.html

Chocosphere - Big advantage here is huge variety, in both brands and package sizes. But prices are not as good as the others. http://chocosphere.com/

Where do you source your chocolate?

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I can recommend Assouline from personal experience. I have ordered some of the E Guittard line from them on multiple ocassions and it has been very good, especially for the price.

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Hello,

I would agree with www.qzina.com

Also, Swiss Chalet, which distributes Felchlin, the good swiss chocolate brand. Chocosphere has a wholesale pricing list, so if you are in business, let them know that you are before you buy, but they have a $250 minimum order for wholesale pricing.

Now, it has to be stated that the more than you buy, i.e. the larger your order is, the better pricing you will get, period. If you don't, then you need to go somewhere else. I am starting my own company and hope that by next year I will be able to order by pallet. That is nearly a ton of chocolate, but the pricing it sometimes 40% less than what other people sell for wholesale.

Good luck to everyone!

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Also, look at Paris Gourmet. They have alot of distributors throughout the states, such as Rader Foods in Miami, which offers great pricing on shipping.

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Hello,

I would agree with www.qzina.com

Also,  Swiss Chalet, which distributes Felchlin, the good swiss chocolate brand. Chocosphere has a wholesale pricing list, so if you are in business, let them know that you are before you buy, but they have a $250 minimum order for wholesale pricing.

Now, it has to be stated that the more than you buy, i.e. the larger your order is, the better pricing you will get, period. If you don't, then you need to go somewhere else. I am starting my own company and hope that by next year I will be able to order by pallet. That is nearly a ton of chocolate, but the pricing it sometimes 40% less than what other people sell for wholesale.

Good luck to everyone!

Thanks for the tip on Chocosphere! i have to order a bunch of tasting squares, and should be able to make that minimum.

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I've been using the above mentioned Chocolate Source and have been very happy with them but the quantities I'm going through now have me looking at Qzina as an option (the main savings is on the shipping but everything helps). I ordered a few things from Qzina recently and was happy with the service but I've never had any complaints about the service at Chocolate Source either.

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I go to my local place, Marque Foods, to get my chocolate. It has a decent selection of chocolate at good prices. It's close enough for me to go pick up what I need. Will be going next week to pick up the holiday supplies.

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If anybody lives in Boston area, Marty's liquors in Newton has Callebaut for $3.50 a pound. Valrhona for $10 (I think, it was a good price anyway).

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Maybe someone can help me with this...I'm looking for a place to get some Scharffen Berger Milk 41% but I can't find a good price anywhere.

I've had a lot of requests for a milk chocolate around my vanilla truffle so I've gone out and tasted many different milks. The Scharffen Berger seems to have the right flavor combination for what I'm trying to do. The problem is that I cannot find it in anything but the 3 oz bars and the 9.7 oz bars and typically at around $13.50-$19.00 per lb.

If anyone knows where I can get this for a better price, I'd appreciate it.

Thanks.

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Are you doing a small amount? I get mine directly from them.

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In the grand scheme of things I’d say that I would use a small amount, a pound or two would probably be more than enough for now. I’d be willing to buy more because there are other places I could use this chocolate, but probably not more than the 6-11 lb bulk packages I’ve seen with other chocolates.

When I cover these vanilla truffles with dark chocolate, I use the Scharffen Berger 70%. I don’t get a great price on these either, as I buy them retail (6 oz boxes) for $12.64/lb. But, that retail price for the dark is better than anything I’ve been able to find for their milk.

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I have been buying my bulk chocolate, cocoa butter, glucose syrup, colored cocoa butters, etc. from Albert Uster Imports (AUI Online Store). They have a variety of bulk chocolates available (now in 8 lb. bags) which in my view taste quite well in comparison to others at a reasonable price.

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I've bought from Qzina, Marque foods, gourmail, in the past. I also recommend

village imports www.madeinfrance.net , they carry callebaut, valrhona, cacao berry, cacao noel.

If you order from Gourmail, keep in mind they take about 2 weeks for the order to

arrive ( for me in CA anyway), so if you need quickly I would avoid them.

Luis

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Due to some technical difficulties, the following post by Chris Hennes appears as a quote. All of the content in the post is his.

I put together a table of the suppliers I've considered, as well as representative pricing (prices pulled on Monday, Jan. 21, 2008). I've only considered places where the order can be placed online and delivered to a home address, since those are the only places I have pricing info for. I considered adding other places and just putting in X's for the chocolates they carry (actually, maybe this whole table should just be done like that since prices are constantly changing?) All listed prices are in USD and obviously, the list doesn't actually reflect what's in stock, just what they list on the website. I've also inevitably mis-typed some prices and chocolate names, so if it looks too good to be true, it probably is... <br> <br>

I have only personally ordered from Chocosphere since their selection is nothing short of incredible, though as you can see the pricing is a bit higher than other sources that carry the same product. Finally, I only included chocolates that I have heard of, so no doubt your personal favorite is probably not on the list... my apologies. I'd love to make this more comprehensive, but my latest data run is complete, so I have to go back to work... oh, well.<br><br>

(I couldn't find anything in the eGullet regulations that would prohibit this type of post, but since I also could not find any examples of "prior art" I apologize if this does not belong here. I just hoped it would help others try to find a good supplier.)<br><br>

<table border=1 cellpadding=2 cellspacing=0 style='border-collapse:

collapse;table-layout:fixed'>

<tr height=13>

  <td height=13 class=xl27 ></td>

  <td class=xl28 >Site</td>

  <td class=xl30 ><a href="http://www.chocosphere.com" target="_parent">chocosphere.com</a></td>

  <td class=xl30 ><a href="http://www.icaviar.com" target="_parent">icaviar.com</a></td>

  <td class=xl30 ><a href="http://www.chocolatesource.com" target="_parent">chocolatesource.com</a></td>

  <td class=xl30 ><a href="http://www.gourmail.com" target="_parent">gourmail.com</a></td> </tr>

<tr height=13>

 

  <td height=13 class=xl27 ></td>

  <td class=xl28>Company</td>

  <td class=xl28>Chocosphere</td>

  <td class=xl28>Assouline and Ting</td>

  <td class=xl28>Chocolate Source</td>

  <td class=xl28>Gourmail</td>

</tr>

<tr height=13>

  <td rowspan=7 class=xl29>E. Guittard (5kg)</td>

  <td class=xl28>Creme Fancais (31%)</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>Soleil d'Or n(38%)</td>

  <td class=xl28 align=right>63</td>

  <td class=xl28 align=right>39</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>Orinoco (41%)</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>La Nuit Noire (55%)</td>

  <td class=xl28 align=right>62</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>L'Etoile du Premiere (58%)</td>

  <td class=xl28 align=right>57</td>

  <td class=xl28 align=right>42</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

  <td class=xl28>Lever du Soleil (61%)</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28 align=right>45</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

</tr>

<tr height=13>

 

  <td class=xl28>Coucher du Soleil (72%)</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28 align=right>50</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=6 class=xl29>Callebaut (5kg)</td>

  <td class=xl28>Extra bittersweet bloc (71%)</td>

  <td class=xl28 align=right>70</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>62</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Thick bittersweet bloc (60%)</td>

  <td class=xl28 align=right>68</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Semi-sweet bloc (54%)</td>

  <td class=xl28 align=right>68</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>57</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Milk bloc (31.5%)</td>

  <td class=xl28 align=right>68</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>57</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>White bloc</td>

  <td class=xl28 align=right>65</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>53</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Cocoa butter (4kg tub)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=14 class=xl29>Valrhona (3kg)</td>

  <td class=xl28>Equatoriale (55%)</td>

  <td class=xl28 align=right>68</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>66</td>

  <td class=xl28 align=right>50</td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Caraque (56%)</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28 align=right>50</td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Le Noir Gastronomie (61%)</td>

  <td class=xl28 align=right>74</td>

  <td class=xl28 align=right>52</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Manjari (64%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28 align=right>66</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Tainori (64%)</td>

  <td class=xl28 align=right>83</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Caraibe (66%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28 align=right>59</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Alpaco (66%)</td>

  <td class=xl28 align=right>83</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Guanaja (70%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28 align=right>65</td>

  <td class=xl28 align=right>72</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Araguani (72%)</td>

  <td class=xl28 align=right>83</td>

  <td class=xl28 align=right>65</td>

  <td class=xl28 align=right>76</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Abinao (85%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Tanariva Milk (33%)</td>

  <td class=xl28 align=right>77</td>

  <td class=xl28 align=right>56</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Equatoriale Milk (35%)</td>

  <td class=xl28 align=right>70</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Jivara Milk (40%)</td>

  <td class=xl28 align=right>77</td>

  <td class=xl28 align=right>60</td>

  <td class=xl28 align=right>73</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Ivoire White (41%)</td>

  <td class=xl28 align=right>90</td>

  <td class=xl28 align=right>67</td>

  <td class=xl28 align=right>86</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=10 class=xl29>Michel Cluizel (5kg)</td>

  <td class=xl28>Chocolate Ivoire</td>

  <td class=xl28 align=right>145</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Grand Lait (45%)</td>

  <td class=xl28 align=right>145</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Haciende Mangaro Milk (50%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28 align=right>137</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Amer (60%)</td>

  <td class=xl28 align=right>135</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Hacienda Mangaro Dark (65%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28 align=right>137</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Hacienda Concepcion (66%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28 align=right>137</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Caienda Los Ancondes (67%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28 align=right>137</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Vila Gracinda (67%)</td>

  <td class=xl28 align=right>175</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Noir (72%)</td>

  <td class=xl28 align=right>139</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Grand Amer (85%)</td>

  <td class=xl28 align=right>145</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=9 class=xl29>El Rey (5kg)</td>

  <td class=xl28>Icoa White (34%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Irapa Milk (41%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Cariaco Dark (61%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Macura Dark (70%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Caoba Milk (41%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Bucare Dark (59%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Mijao Dark (61%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Gran Saman Dark (70%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>90</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Apamate Dark (74%)</td>

  <td class=xl28 align=right>95</td>

  <td class=xl28> </td>

  <td class=xl28> </td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td rowspan=2 class=xl29>Scharffen Berger (3Kg)</td>

  <td class=xl28>Semisweet (62%)</td>

  <td class=xl28 align=right>70</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>60</td>

  <td class=xl28> </td>

 

</tr>

<tr height=13>

 

  <td class=xl28>Bittersweet (70%)</td>

  <td class=xl28 align=right>80</td>

  <td class=xl28> </td>

  <td class=xl28 align=right>60</td>

  <td class=xl28> </td>

 

</tr>

</table>

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My recent El Rey order (prices fluctuate based on their specials) was $159US for 10kilos.

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I put together a table of the suppliers I've considered ...

Amazing, Pam, thanks. I just checked icaviar, and can barely believe they have cluizel chocolate for $10/lb.

Not that I have a good excuse for buying a 5kg block of anything, but I'm looking for one.

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Not that I have a good excuse for buying a 5kg block of anything, but I'm looking for one.

You'd be surprised - I chose the 5kg size because it is reasonable and relatively cost-effective for the home confectioner in need of lots of practice (i.e., me!) :biggrin: .

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Steve, Which chocolate do you use from Albert Uster? I have been wanting to try their chocolates but I hate to buy a 22 lb bag of something that I haven't tasted before. I have been using Callebaut but not completely satisfied with the dark (semi sweet). I am getting it from American Gourmet Foods in Washington DC.

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Qzina from last week:

Valrhona Jivara lactee discs 3kg: 48.70

Cocoa Barry Tanzanie discs 11#: 72.05

CB Guayaquil 64% 44#: 213.05

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You'd be surprised - I chose the 5kg size because it is reasonable and relatively cost-effective for the home confectioner in need of lots of practice (i.e., me!)  :biggrin: .

Not trying to hijack the thread, but I'd need some better storage than I have now before investing in a 5kg block. Someone in another thread suggested freezing it. Is this legit?

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Not trying to hijack the thread, but I'd need some better storage than I have now before investing in a 5kg block. Someone in another thread suggested freezing it. Is this legit?

I think you are overestimating how much chocolate 5kg is: the box is maybe 4"x12"x16" or so (just a rough estimate) for the disks (rather than the blocks -- the block are probably half that). It's like two bags of flour or so. Also, chocolate keeps pretty well on its own, and if you use about a pound per recipe, you will go through it pretty quickly. I have three boxes (dark, milk and white) and just keep them in a closet in my tiny apartment.

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Same here - they just sit in the bottom of my dark cool cupboard and they last a long time. I know I make a lot of desserts, but few chocolate based desserts, and I go through my 5 kilos about every 6-9 months.

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Qzina from last week:

Valrhona Jivara lactee discs 3kg: 48.70

Cocoa Barry Tanzanie discs 11#: 72.05

CB Guayaquil 64% 44#: 213.05

Is there a price list somewhere that I'm missing, or do you just have to call them? I think they carry almost everything on my list, but I'd feel bad trying to get pricing info for all of it without actually intending to purchase (yet)... Also, regarding the Albert Uster chocolate: I'm not familiar with Des Alpes, which appears to be the only brand they carry, so that's why they're not on the list. How many people here are using this stuff?

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    • By jedovaty
      Hi:
       
      I'm making some homemade peanut butter cups, but shaping them like bon bons instead.  I don't have bon bon molds, so instead I'm dipping the peanut butter centers into tempered chocolate.  As the chocolate coating sets, it contracts and my soft peanut butter center squirts out a little.  Is there a way to prevent this, or do I need to do a second dipping?  I've tried with both frozen and room temp centers (although peanut butter with a little vanilla, salt, and powdered sugar doesn't seem to freeze at all).
    • By Kasia
      Chocolate cake with plums
       
      The first cake I ever dared to bake by myself was a chocolate cake. I have since baked it many times, always using the same recipe, and many times I have spoiled it at the beginning of preparation. It is necessary to cool down the chocolate mixture before adding the rest of the ingredients. On a hot summer day this process is very long, so I accelerated it by putting the pot with the mixture into some cold water in the kitchen sink. Many times, by mistake, I turned on the tap and poured water onto the cooling mixture. In hindsight these situations were amusing, but at the time it wasn't funny.

      This chocolate cake is excellent without any additives. You can enrich it with your favourite nuts or butter icing. Today I added some plums to the top of the cake. It was great and its sweet chocolate-plum aroma lingered long in my home.

      Ingredients (25cm cake tin):
      200g of flour
      150g of butter
      3 tablespoons of cocoa
      120g of brown sugar
      15ml of almond milk
      100g of dark chocolate
      1 egg
      1 teaspoon of baking powder
      plums

      Heat the oven up to 180C. Smooth the cake tin with the butter and sprinkle with dark cocoa.
      Put the butter, milk, sugar, cocoa and chocolate into the pan. Heat it until the chocolate is melted and all the ingredients have blended together well. Leave the mixture to cool down. Add the egg, flour and baking soda and mix them in. Put the dough into the cake tin. Wash the plums, cut them in half and remove the stones. Arrange the plum halves skin side down on top of the cake. Bake for 50 minutes. Sprinkle with caster sugar before serving.

      Enjoy your meal!

    • By Kerry Beal
      It's that time again - I'm the group leader for a group of newly minted Ecole Chocolat grads taking a masters course. This one is in Wieze, Belgium. You may recall my last trip as group leader for Ecole when I took a group to Valrhona in France.
       
      I got my packing done on Sunday - was all prepared, car was to pick me up at 6 pm to drive me to the airport. Got a little suspicious when the child was late getting off the bus from school - the driver said that the highway wasn't moving well. At about 5:15 I got a call from the limo service to say that the car that was coming to get me had moved 2 car lengths in the last 30 minutes. Apparently a car roll over on the westbound lanes of highway had ejected two people into the eastbound lanes and the entire highway was closed in both directions.
       
      So I set out in my own vehicle - which of course had no gas, and needed oil... at least the toll highway got me past the problem.  Airport wants $175/week to park - so a quick text to @Alleguede and he came to fetch my car from the airport to park in his driveway until I return.
       
      So here I sit in the lounge awaiting my departure.
       
      I'm doing the Jet Lag program that I have done several times before that has worked well for me. Overcoming Jet Lag, by Charles F. Ehret and Lynne Waller Scanlon. This involves food and caffeine modification. So for the past 4 days I've been drinking Rooibos Provence throughout the day and between 3 and 4:30 slugging down as much real tea as my bladder can handle! The dietary part consists of alternating days of 'feasting' and 'fasting' with high protein breakfasts and lunches and high carb dinners. I had planned to get the driver to stop at the Tim Horton's at the top of my street to pick up the black coffee that is to be taken at around 6 pm the day of travel - unfortunately as I was driving myself that didn't happen - so when I hit the lounge I drank down two cups of strong black caffeinated coffee - better late than never. I'm not much of a coffee drinker - and particularly not black. Should be good for some palpitations when I start the next part of the program which is to sleep as soon as I get on the plane!
       
      This is a 'fasting day', 800 calories suggested - I left my carb meal until I reached the lounge.
       

       
      ]
       
      One of the two cups of coffee.
       

       
      These are the "Gentlemen Retire to the Library' chocolates that I posted before that I am taking along - port wine PDF and tobacco ganache. I used Sosa tobacco flavouring this time instead of a cigar so I don't have to concern myself with nicotine poisoning.
       
       
       
       
    • By pastrygirl
      I'm watching The Sweet Makers on BBC - four British pastry chefs & confectioners recreate Tudor, Georgian, and Victorian sweets with petiod ingredients and equipment. A little British Baking Show, a little Downtown Abbey. 
       
      Check it it out for a slice of pastry history. 
       
      BBC viewer only available to the U.K., but on this side of the pond where there's a will, there's a way. 
    • By boombonniewhale
      Hello! I was wondering if anyone on here has tried using an induction cooktop with confection making (caramels, fondant, marshmallows ect...). My stove has literally three settings, and the low setting still burns sugar and there is no such thing as maintaining any sort of "simmer". I was looking into getting a cooktop and buying some copper sugar pots and mauviel makes this thing that goes inbetween. I would love to hear any input into this idea or your experiences!
       
      ~Sarah
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