JUST IN TIME FOR THE UPCOMING HOLIDAYS! JOIN US and save 10% this weekend Sept. 29th at the Addison Conference Center!
REMEMBER, you can save now and have them delivered between now and the end of the year!
We’ll be at the 3rd annual DallasChocolate.org Chocolate Conference & Festival 2012 on Saturday, September 29, 2012, in Addison and OVERLOAD your chocolate craving! The Dark Chocolate Bakery will be there with tasty gourmet mini cake samples. The event has two main components, the Festival and Conference, that take place in adjoining rooms of the Addison Conference Centre. The Festival is a room of wall to wall chocolate where you will meet and sample chocolates from participating chocolatiers and chocolate makers. In the Conference area, brush up on your chocolate knowledge and enjoy classes throughout the day about the making, use, and history of fine chocolate. This event begins with the Chocolatierʼs Roundtable — an open discussion with all participating local chocolatiers. Both the Conference & Festival are included in the price of admission.
Admission includes tickets redeemable for at least ten samples (three samples for kids) of chocolate at the Festival.
For more information and to purchase tickets visit http://dallaschocolate.org/
Thank you Jeanine Stevens for sending the most delightful chocolate foodies to our humble abode for tastings of our decadent treats! It was a huge success and wish you nothing more. For more information on any of their upcoming tours, please visit http://www.DallasByChocolate.com
Chocolate enthusiasts Magnus Johansson and Tony Olsson started the first Swedish chocolate festival at Nordiska museet in 2002. After visiting the festival in Paris 1994 Magnus Johansson decided, a few years later, to create something similar in Stockholm together with Tony Olsson. They chose the Nordiska museet with its cultural heritage as the perfect setting for the event. Ever since, the grand hall in the museum has become a meeting place for chocolate lovers during a weekend in the middle of October.
The programme for 15-16th October 2010 will include
– Traditional chocolate market where you can, among other things, buy and taste products. Patisseries, restaurants and chocolate suppliers exhibit their products in the museum’s main hall.
– On stage demonstrations of desserts, cakes and pralines and several international guest appearances.
– Chocolate competitions on stage – both for professionals and amateurs.
Opening hours
15th of October 10am – 8pm
16th of October 10am – 7pm
17th of October 10am – 6pm
Entrance fee
Adults SEK 120
Children from 6-18 SEK 60
Children under 6 free of charge.
Tickets on sale by Ticnet www.ticnet.se
Phone 0771-70 70 70.
Information
nordiska@nordiskamuseet.se, phone 08-519 547 70.
The Chocolate Festival is arranged by pastry chefs Magnus Johansson and Tony Olsson together with the Nordiska museet.
Chocolate zealots, habitués, gourmands, abusers and lovers Come to Nicaragua and Help Us SAVE THE CHOCOLATE!
Cacao and chocolate originated in Central America. The criollo-based hybrids of cacao are known globally as the “flavor beans,” generally considered the most complex and finest in the world. Chocolates made from these beans have amazing tastes.
In Nicaragua today, the very old varieties of cacao are being phased out in favor of the new high-yielding hybrids. Yet many older varieties bear quite decently, and at least one of these is resistant to the Moniliasis, their worst disease problem.
The greatest incentive for small farmers to save their old varieties of cacao trees is getting premium prices for their different, sorted out cacaos. Today the farmers of northern Nicaragua do not separate the various types of cacao but simply mix them together for fermentation and sale.
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On display Oct. 2, 2010 through Jan. 2, 2011.
From rainforest treasure to luscious treat — immerse yourself in the story of chocolate. Explore the plant, the products, and the culture of chocolate through the lenses of science, history, and popular culture. The exhibit features experiments and hands-on activities, as well as Mayan, Aztec and 17th-century European artifacts, including items to find, make, and sell this tasty treat. Exhibition text presented in English and Spanish. More Details.
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