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	<title>Chocolate News</title>
	<link>http://www.chocolatenews.org</link>
	<description>Exploring the world of artisan chocolate</description>
	<lastBuildDate>Sun, 09 Oct 2011 03:29:33 +0000</lastBuildDate>
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		<title>Salted Caramel Class at The Meadow</title>
		<description><![CDATA[Once again the salted caramel class with Xocolatl de David was a great hit.  Chocolatier David Briggs brought samples bourbon caramel as well, and bite-sized snacks of his famous Bourbon Raleigh Bar. We tasted unsalted caramel, &#8220;half&#8221; salted caramel, and fullly (to Dave&#8217;s taste) salted caramel before setting attendees free to salt on their own. [...]]]></description>
		<link>http://www.chocolatenews.org/2011/10/08/salted-caramel-class-at-the-meadow/</link>
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		<title>Åkesson&#8217;s Chocolate Sweeps Up at the Academy of Chocolate Awards</title>
		<description><![CDATA[Åkesson's Chocolate wins three awards at the Academy of Chocolate Awards.]]></description>
		<link>http://www.chocolatenews.org/2011/05/04/akessons-chocolate-sweeps-up-at-the-academy-of-chocolate-awards/</link>
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		<title>Patric&#8217;s 75% Sambirano Chocolate &#8211; An Interview with Alan McClure</title>
		<description><![CDATA[Cacao from Madagascar has inspired some the great chocolate makers for years now. Most famous of all is the Sambirano River Valley, located on the northern tip of the island. Sambirano’s unique combination of tree genetics, climate, and terroir make for chocolate that is both warm and acidic, with lush cherry flavors that spend themselves [...]]]></description>
		<link>http://www.chocolatenews.org/2011/04/15/patrics-75-sambirano-chocolate-an-interview-with-alan-mcclure/</link>
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		<title>A Salty &amp; Chocolatey Valentine&#8217;s Manhattan Cocktail</title>
		<description><![CDATA[Here&#8217;s a Valentine’s Day Chocolate Manhattan recipe that upholds all the ideals of the classic cocktail, but with a complex chocolaty twist. This is for anyone whose perfect Valentine’ Day involves wooing their loved one with a top-notch cocktail that harbors within it an irresistible threefold seduction. As with any recipe, the quality of each [...]]]></description>
		<link>http://www.chocolatenews.org/2011/02/14/heres-to-a-salty-chocolatey-valentines/</link>
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		<title>Artisan du Chocolat’s Vietnamese, 72% dark limited edition dark chocolate bar</title>
		<description><![CDATA[Just off the docks and onto the shelves, a new chocolate maker arrives from Kent, England.  Artisan du Chocolat is one of the new generation of adventurous bean-to-bar chocolate makers keeping everything fresh in the chocolate world.  It was their much talked about tobacco chocolate and the selection of other playful-serious infused chocolate bars that [...]]]></description>
		<link>http://www.chocolatenews.org/2011/01/27/artisan-du-chocolat%e2%80%99s-vietnamese-72-dark-limited-edition-dark-chocolate-bar/</link>
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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 [...]]]></description>
		<link>http://www.chocolatenews.org/2010/07/14/taza-chocolate-floods-calls-for-support/</link>
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		<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://www.chocolatenews.org/2010/06/11/bon-bon-buddies-acquires-kshocolat/</link>
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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://www.chocolatenews.org/2010/05/12/the-ultimate-salted-caramel-recipe/</link>
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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://www.chocolatenews.org/2009/11/21/salt-on-chocolate-chocolate-on-salt-chocolate-fondue/</link>
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		<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://www.chocolatenews.org/2009/06/01/chocolate-and-salt-class-with-michael-recchiuti-and-mark-bitterman/</link>
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