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	<title>Chocolate News</title>
	<link>http://chocolatenews.org</link>
	<description>Exploring the world of artisan chocolate</description>
	<lastBuildDate>Wed, 14 Jul 2010 17:59:52 +0000</lastBuildDate>
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		<title>Taza Chocolate Floods, Calls for Support</title>
		<description><![CDATA[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&#8217;s a good time to try them if you haven&#8217;t already!)  Taza chocolate here&#62;&#62;
If you live in the Boston area, you saw how much water dropped suddenly from the sky [...]]]></description>
		<link>http://chocolatenews.org/2010/07/14/taza-chocolate-floods-calls-for-support/</link>
			</item>
	<item>
		<title>Bon Bon Buddies Acquires Kshocolat</title>
		<description><![CDATA[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&#8217;t filly fally around trying to be something they&#8217;re not.  Kshocolat burst on the scene based almost entirely on the idea of making a package look beautiful and fun, and making the [...]]]></description>
		<link>http://chocolatenews.org/2010/06/11/bon-bon-buddies-acquires-kshocolat/</link>
			</item>
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		<title>The Ultimate Salted Caramel Recipe</title>
		<description><![CDATA[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 [...]]]></description>
		<link>http://chocolatenews.org/2010/05/12/the-ultimate-salted-caramel-recipe/</link>
			</item>
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		<title>Salt on Chocolate, Chocolate on Salt, Chocolate Fondue</title>
		<description><![CDATA[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 [...]]]></description>
		<link>http://chocolatenews.org/2009/11/21/salt-on-chocolate-chocolate-on-salt-chocolate-fondue/</link>
			</item>
	<item>
		<title>Chocolate and Salt Class with Michael Recchiuti and Mark Bitterman</title>
		<description><![CDATA[Doing an event with Michael Recchiuti is a little like surfing on the back of a dolphin.  Constant movement, sort of an ongoing momentum toward an unknown something or other, and a near constant rush.  Though “dolphin” isn’t very Recchiuti like.  There is nothing particularly aquatic about him.  But I want to hold on to [...]]]></description>
		<link>http://chocolatenews.org/2009/06/01/chocolate-and-salt-class-with-michael-recchiuti-and-mark-bitterman/</link>
			</item>
	<item>
		<title>Hershey’s Dumps Artisan Chocolate Factories Amidst 31% Profit Increase</title>
		<description><![CDATA[The Hershey Company announced net sales of $1,377,380,000 for the fourth quarter of 2008, compared with $1,342,222,000 compared to 2007.  Net income for the quarter was $82,155,000, compared with $54,343,000 for 2007.  For the full year 2008, consolidated net sales were $5,132,768,000 compared with $4,946,716,000 in 2007, an increase of 3.8 percent.   Net income was [...]]]></description>
		<link>http://chocolatenews.org/2009/02/09/hershey%e2%80%99s-dumps-artisan-chocolate-factories-amidst-31-profit-increase/</link>
			</item>
	<item>
		<title>Busy Days of Chocolate Tasting at The Meadow</title>
		<description><![CDATA[It’s been a while since we’ve talked about chocolate, and a lot has happened.
The main thing is that we have been eating (ahem, I mean tasting) a lot of chocolate bars.
Our Meadow Salted Chocolates were back in stock for a short while!  But no, they are gone again, darn it.  If anyone knows a great, [...]]]></description>
		<link>http://chocolatenews.org/2008/12/04/busy-days-of-chocolate-tasting-at-the-meadow/</link>
			</item>
	<item>
		<title>Xocolatl de Davíd Dinner at Park Kitchen</title>
		<description><![CDATA[I really have nothing against chocolate.  In its bar form, in fact, it is something I enjoy with all the savor and associations of great wine.  In it&#8217;s bar form I probably eat half a pound a day, or maybe more when the stars are in alignment.
But chocolate as a theme, as a concept, as [...]]]></description>
		<link>http://chocolatenews.org/2008/09/19/xocolatl-de-david-dinner-at-park-kitchen/</link>
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	<item>
		<title>Uno Mas de Mexicbar: Taza&#8217;s Chiapas 75% Limited Edition</title>
		<description><![CDATA[Taza Chocolate is a new American bean-to-bar chocolate company that has brought an unusual approach to chocolate-making.  Their new, limited edition Chiapas 75% chocolate bar is made from beans from Chiapas, in southern Mexico.  It has great earthy-nutty-nutshelly notes and some fruit and spice to boot.  The bar is made with Taza&#8217;s [...]]]></description>
		<link>http://chocolatenews.org/2008/08/13/uno-mas-de-mexicbar-o/</link>
			</item>
	<item>
		<title>Very Dark and Nibby Chocolate Fondue</title>
		<description><![CDATA[Butter, margarine, confectioners sugar, heavy cream, evaporated milk, condensed milk, brandy, vanilla extract.  What do all these things have to do with chocolate?  Why not add Eye of Newt to the mixture?
Fondue recipes proliferate.  Many are unduly fancy.  Some are simply mired in preconceived notions about food inherited from the roly-poly [...]]]></description>
		<link>http://chocolatenews.org/2008/05/11/very-dark-and-nibby-chocolate-fondue/</link>
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