“These American pancakes are great! Instead of being thin and silky like French crêpes, they are wonderfully fluffy and thick and can be made to perfection straight away. Simple, simple, simple – my Jools goes mad for them.“
I need to try them for a good weekend breakfast.
http://www.jamieoliver.com/recipes/other-recipes/pancakes-usa-stylie
Please let me know what you think, when you have tried them!!! Please
Cant help making a list of nice looking and cool online shops / placeholders
(shops I have been to or ordered from is marked)
❑ THE BEST CHOCOLATE IN TOWN (Indianapolis)- http://www.bestchocolateintown.com/
✓ A Taste For Chocolate (Toronto) – http://www.atasteforchocolate.com
❑ DOVE chocolate (global) – http://www.dovechocolate.com/
✓ Hand gjort Stockholm (Fruängen/Stockholm) – http://www.handgjortstockholm.se/
✓ XOKO (Stockholm) – http://www.xoko.se/
✓ Chokoladfabrikken (Stockholm) – http://www.chokladfabriken.com/
✓ Lux Desert & Choklad (Stockholm) – http://www.luxdessertochchoklad.com/
✓ Ghirardelli (San Francisco) – http://www.ghirardelli.com/
✓ Max Brenner (Tel Aviv) – http://www.maxbrenner.com/
✓ Roy Chocolate (Tel Aviv) – http://www.roychocolate.co.il/
✓ Fassbender & Raush (Berlin) – http://www.fassbender-rausch.de/
✓ Wedelpijalnie (Warszawa) – http://www.wedelpijalnie.pl/english
✓ EMILs Chokolade (Sorö) – http://emilschokolade.dk/
✓ Chocolate Society (London) – www.chocolate.co.uk
✓ Prestat (London/Camberley) – http://www.prestat.co.uk/
✓ William Curley (London) – http://www.williamcurley.co.uk
✓ AU Pralin SPRL (La Hulpe/Brussels) – no website
✓ Zaabar (Brussels) – http://www.zaabar.be/Public/
Had some time over and wanted to make something very special using non-lactose products, and it was wonderful.
The brownie was with 2 different chocolate (80% and 72% strong) and I also used to cacao from http://www.williescacao.com/ – bought it on one of my trips to UK. I also added some fresh chili.
On top I made a raspberry ice-cream, using fresh and ecological berries and non-lactose double cream and pistage nuts.
The taste was warm (because it was served warm) – hot, sweet and kick of bitter/sweet chocolate and cacao.
Not getting old – just eat chocolate!
Recent study provides evidence of the ACTICOA® chocolate’s anti-aging properties. Just two 10g serves of ACTICOA® dark chocolate per day is enough to achieve positive improvements in skin elasticity.
http://www.barry-callebaut.com/84?group=corporate,year=,lang=en,keyword=,page=1,release=5518,read=en
One place I am visiting often is the website of Cacao Barry – I rolled into their online education program, and they are great, all free, but it steals time from you 
Also I wish that I knew more French than I do.
CACAO BARRY is renowned for its vision of the chocolate-maker’s craft as an art form.
Producing and selling the finest-grade chocolate in the world, Cacao Barry has a wide
product range that’s a real favorite among the leading chocolate professionals.
A great place for information, updates and looking ahead in the world of Chocolate.
Over the years this has grown into a world of knowledge about cocoa and chocolate. And that stands us in good stead to keep on being able to deliver perfect products to our customers every day. To meet the growing demand for information more easily, Barry Callebaut has concentrated all of our knowledge into research and training centers: the Barry Callebaut Chocolate Academies.
Last time I was a the Stockholm Chocolate Fair I wanted to become a Chocolate Ambassador, and perhaps the ultimate goal is to get the price http://www.worldchocolatemasters.com/en/1636 ! That is a goal and I will work towards this.
The contacts established during the Stockholm Chocolate Fair was used last week, and we briefly talked about how to move forward, and that we should make plans for training and perhaps some events.
I will align me with one vendor to start with and then I will perhaps work more independently to understand other vendors processes and products.
What is it to be an Ambassador?
The Chocolate Ambassadors form a vibrant network that brings together chefs, pastry chefs, master bakers and confectioners of international reputation. They share a common mission: to transfer know-how in chocolate techniques to other craftsmen all over the world. Only those at the very top of their profession – the real master craftsmen – are chosen to be ambassadors.
Let the journey begin!
* Training with Beverley Dunkley, Feb2010 in UK – waiting for approval
Kevin Ashton is not too known outside the UK, he has been around the world sharing his great cooking, he is a true inspiration, and I would like to share another one of his chocolate recipes.
Kevin describes himself like this; “For the last 30 years I have been cooking around the world in such places as the Grand Hotel Krasnapolsky, Amsterdam (five star), and was Executive Head Chef of The Armoury in Hamilton, Bermuda. In 1983 I returned to the United States and worked for eleven years in Washington DC. During that time I held the position of Sous Chef at the Hay Adams & Jefferson hotels.”
combination of chocolate and raspberries is classic – read more about it here – also how to make it; http://wannabetvchef.blogspot.com/2006/02/chocolate-frozen-raspberries-which.html
One desert I need to try out soon – just thinking that it looks fantastic and can just think about how the taste experience would be like! If you mange to try it before me, please let me know. The full recipe can be found here: http://wannabetvchef.blogspot.com/2006/04/dark-chocolate-mousse-with-chocolate.html
Dont use the cheep chocolate – go for the “Fair Trade” and high quality, it does make a differences.
in the ever hunt for knowledge and information about chocolate I came across this picture and I could not help admiring it.