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cocoa content blog(by Hans-Peter)
http://cocoacontent.wordpress.com/
(by Hans-Peter)
http://cocoacontent.wordpress.com/
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cocoa content blog | cocoacontent.wordpress.com Reviews
https://cocoacontent.wordpress.com
(by Hans-Peter)
cocoacontent.wordpress.com
Askinosie Nibble Bars | cocoa content blog
https://cocoacontent.wordpress.com/2008/04/19/askinosie-nibble-bars
In my first Askinosie post. I focused on the two unflavored, single origin bars currently in production by Askinosie. Now, I want to turn my attention to the Nibble Bars, which are basically the same chocolates but studded with nibs on the surface. Normally, I don’t care for such bars, but the Del Tambo bar was just too addictive, while the Soconusco bar, rather mysteriously, was very disappointing. This entry was posted on Saturday, April 19th, 2008 at 5:09 pm and is filed under Review. Next Post ».
The World’s Worst Chocolate Bars, Part 1 | cocoa content blog
https://cocoacontent.wordpress.com/2008/03/16/the-worlds-worst-chocolate-bars-part-1
The World’s Worst Chocolate Bars, Part 1. You see, in our quest for the best chocolate we tend to forget about the bad bars, and in so doing, fail to acknowledge the courage and bravery of a chocolate maker who despite his reputable standing releases a bar so ghastly as to be unimaginable. I based this list off my reviews on Seventypercent. 13 Bonnat Madagascar 75% (5.9). Bonnat has become synonymous with dark roasting and Madagascar with light and fruity flavors. Pralus, another dark roaster, showed...
Taza Chocolate | cocoa content blog
https://cocoacontent.wordpress.com/2008/04/22/taza-chocolate
Usually, a bar of good quality chocolate is smooth and well-rounded, its flavors controlled and modified to fit a maker’s idea of what he believes to be the ideal flavor profile for an origin or blend. Taza. However, has a different approach. They want to leave the intrinsic qualities of the beans in a more pristine form, as unprocessed and unrefined as you can get without being unpalatable. The 70% Dominican Republic bar, in particular, showcases Taza’s roasting style really well. It’s a brigh...By cont...
The World’s Worst Chocolate Bars – Dishonorable Mentions | cocoa content blog
https://cocoacontent.wordpress.com/2009/04/23/the-worlds-worst-chocolate-bars-dishonorable-mentions
The World’s Worst Chocolate Bars – Dishonorable Mentions. Not long after compiling the two installments of the World’s Worst Chocolate Bars. I realized there are other bars on the market that didn’t make the cut the first go around. I based my list purely off of ordinal rankings from Seventypercent. Hachez Cocoa d’Arriba 77% (7). Hachez, the cocoa butter king, has found its niche in creating sublime texture, but in so doing, sacrifices flavor despite having some good quality beans. At 77%, power shou...
Askinosie – Soconusco & San Jose Del Tambo | cocoa content blog
https://cocoacontent.wordpress.com/2008/04/05/askinosie-soconusco-san-jose-del-tambo
Askinosie – Soconusco and San Jose Del Tambo. The letter A is becoming quite heavily populated among the artisan bean-to-bar makers nowadays. First Amedei. And now Askinosie (all of which end in vowels, by the way). Named after its founder, Shawn Askinosie, Askinosie. Is just one of seven companies in the USA that produces small batches of chocolate bars straight from the beans. I gave Soconusco a good review on Seventypercent.com. San Jose Del Tambo 70%. This one is definitely unique among Ecuadorian ba...
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rittersportmeister.blogspot.com
Rittersportmeisters in training: 9. Nugat (Nougat)
http://rittersportmeister.blogspot.com/2008/04/9-nugat-nougat.html
Sunday, April 20, 2008. I was feeling pretty cranky on Friday, and being the whiny lil' package of annoying self-pity that I am, I asked Dan if we could have the Nougat. Flavour that day. This has been one of my favourite flavours EVER. It just makes me happy, so I kind of needed it. I think my love for nougatty-scrumptiousness started ever since I was a youngin', and I have always obsessed over any nut/chocolate/creme concoction I could stuff into my piehole - Ferrero Rochers, nutella, etc. The Nugat Ri...
Lonohana Estate Chocolate | Growing cacao and making chocolate on Oahu | Page 2
https://lonohana.wordpress.com/page/2
Growing cacao and making chocolate on Oahu. January 31, 2011. Posted by lonohana under Culture. Thanks to everyone who came out to the Haleiwa Cacao Festival…It was great to see the island chocolate community, and here’s hoping there will be many more local chocolatiers and chocolate makers in the years to come! December 30, 2010. Hau’oli Makahiki Hou! Posted by lonohana under Uncategorized. This slideshow requires JavaScript. November 30, 2010. Posted by lonohana under Trees. November 29, 2010. In addit...
Bittersweet, the chocolate cafe: June 2006
http://bittersweetcafe.blogspot.com/2006_06_01_archive.html
Bittersweet, the chocolate cafe. Notes and reflections on Oakland's food artisanry observed from a front row seat. Tuesday, June 20, 2006. So you're sitting there thinking to yourself: I know! I'll catalog all the labels from chocolate I've tried and categorize them by country. Then I'll create a chocolate label museum online for all the world to visit.it'll be beautiful and comprehensive! We're very sorry to be the ones to break it to you, but it's been done. The Chocolate Label Museum. Sunday: 9am - 7pm.
Bittersweet, the chocolate cafe: September 2006
http://bittersweetcafe.blogspot.com/2006_09_01_archive.html
Bittersweet, the chocolate cafe. Notes and reflections on Oakland's food artisanry observed from a front row seat. Wednesday, September 06, 2006. Just noticed an article. This morning in which several folks dismiss the importance of cocoa mass percentage in chocolate labeling, and I thought it might be worth a quick comment. Mostly sugar, usually with some amount of emulsifying fats (whether soy or cocoa butter) and trace amounts of vanilla. Posted by Bittersweet at 9:38 AM. Links to this post. Spring ha...
Bittersweet, the chocolate cafe: February 2006
http://bittersweetcafe.blogspot.com/2006_02_01_archive.html
Bittersweet, the chocolate cafe. Notes and reflections on Oakland's food artisanry observed from a front row seat. Friday, February 17, 2006. Bittersweet's wonderful customers have made a habit of leaving little notes in the drawers of our tables. We periodically clear these out (to make space for the new, of course), and collect them. Here are some favorites from our latest batch:. Haiku for Spicy Chocolate. Dark liquid of love. Cayenne buring down my throat. Posted by Bittersweet at 11:39 AM. Although ...
Bittersweet, the chocolate cafe: May 2006
http://bittersweetcafe.blogspot.com/2006_05_01_archive.html
Bittersweet, the chocolate cafe. Notes and reflections on Oakland's food artisanry observed from a front row seat. Tuesday, May 30, 2006. Bittersweet introduced our newest summer drink this week- a delicious combination of young coconut juice, chocolate, and a touch of vanilla. It's the perfect treat for these warm summer days, and it's vegan to boot! Come on in and get yours today :-). Posted by Bittersweet at 8:40 PM. Links to this post. Monday, May 15, 2006. It's official.the Rockridge store. Guess th...
Bittersweet, the chocolate cafe: July 2006
http://bittersweetcafe.blogspot.com/2006_07_01_archive.html
Bittersweet, the chocolate cafe. Notes and reflections on Oakland's food artisanry observed from a front row seat. Sunday, July 30, 2006. What does that dang percentage mean? All (or at least many) of your questions answered here:. Let us know if there's anything else you're curious about.We're always here to help! Posted by Bittersweet at 11:59 AM. Links to this post. Wednesday, July 05, 2006. Grenada Chocolate Company Organic 71%. Posted by Bittersweet at 9:35 PM. Links to this post. The Well Tempered ...
Bittersweet, the chocolate cafe: December 2006
http://bittersweetcafe.blogspot.com/2006_12_01_archive.html
Bittersweet, the chocolate cafe. Notes and reflections on Oakland's food artisanry observed from a front row seat. Sunday, December 17, 2006. What more can we say? Try one immediately- comes with a special holiday spice marshmallow! Only available now through the end of December. Posted by Bittersweet at 4:39 PM. Links to this post. Oakland, CA, United States. View my complete profile. Bittersweet, of course. The Field Museum's Chocolate Site. Find a Chocolate Shop: Chocomap.com. Friends and Tasty Stuff.
Bittersweet, the chocolate cafe: January 2007
http://bittersweetcafe.blogspot.com/2007_01_01_archive.html
Bittersweet, the chocolate cafe. Notes and reflections on Oakland's food artisanry observed from a front row seat. Thursday, January 18, 2007. Hot chocolate science fun. About the so-called 'Hot Chocolate Effect'. Thanks to Lisa at talk.dnadirect.com. Posted by Bittersweet at 7:57 PM. Links to this post. Thursday, January 11, 2007. C'mon, we all know it's good for you. It's January folks.drink some chocolate! Posted by Bittersweet at 3:57 PM. Links to this post. Oakland, CA, United States.
Bittersweet, the chocolate cafe: March 2006
http://bittersweetcafe.blogspot.com/2006_03_01_archive.html
Bittersweet, the chocolate cafe. Notes and reflections on Oakland's food artisanry observed from a front row seat. Monday, March 27, 2006. We get several questions a day at Bittersweet regarding the health effects of chocolate, and so I just thought I'd take a minute to point out several (hopefully) helpful links on the subject:. BBC Happy Babies article. So don't just take our word for it! Posted by Bittersweet at 4:50 PM. Links to this post. Thursday, March 02, 2006. Time for a tasting? Guess the origi...
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Cocoa Connoisseur
So many hot chocolates and hot cocoas.not enough time in the day to try them all. But I am going to try pretty darn hard to find, or create, the ultimate hot chocolate drink. I am always on a mission to find the hot chocolate of my dreams and share it with everyone else who has the same desire. Stay tuned to hear The Cocoa Lady's hot chocolate adventures. Thursday, July 7, 2011. 2011 sofi Awards - Hot Beverage Finalist. Chuao Chocolatier - Spicy Maya Hot Chocolate. Posted by The Cocoa Lady. As a Quaker, ...
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Cocoa Conspiracy - iOS geeks in Albuquerque, NM
Published on November 24, 2010. We are a small group of developers/coders/enthusiasts that meet weekly. Come join us at Winnings Coffee House, Thursday mornings at 9:00AM – it’s very informal but always lively! We can help you with any coding issues or review your great App idea. The first and third Friday of every month, Cocoa Conspiracy founder Andrew Stone. And other talented iOS friends run a free 2 hour iOS Workshop where we meet you where you are, and help you over design and coding hurdles. Via Tw...
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cocoa content blog
The World’s Worst Chocolate Bars – Dishonorable Mentions. April 23, 2009. Not long after compiling the two installments of the World’s Worst Chocolate Bars. I realized there are other bars on the market that didn’t make the cut the first go around. I based my list purely off of ordinal rankings from Seventypercent. Read the rest of this entry ». April 22, 2008. Read the rest of this entry ». April 19, 2008. In my first Askinosie post. I focused on the two unflavored, single origin bars currently in produ...
Custom Controls for iOS, macOS, tvOS, and watchOS - Cocoa Controls
Submit a new Control. Log in via GitHub. 6017 open source UI components. For iOS, macOS, tvOS, and watchOS. CC BY 3.0. CC BY-SA 3.0. CC BY-SA 4.0. March 19, 2018 MIT License. March 19, 2018 MIT License. March 16, 2018 MIT License. March 15, 2018 Apache 2.0 License. March 15, 2018 Apache 2.0 License. March 15, 2018 MIT License. March 13, 2018 MIT License. March 13, 2018 MIT License. March 13, 2018 MIT License. March 13, 2018 MIT License. March 12, 2018 MIT License. March 12, 2018 Apache 2.0 License.
Cocoa Conversion
June 27, 2015. This is your very first post. Click the Edit link to modify or delete it, or start a new post. If you like, use this post to tell readers why you started this blog and what you plan to do with it. Blog at WordPress.com. Blog at WordPress.com.
Cocoa Convert | Goodbye C# and .Net. Hello Objective-C and Cocoa.
Goodbye C# and .Net. Hello Objective-C and Cocoa. Snow Leopard WebKit GC CSS? Recently I was using a WebKit to serve up some static content in my Snow Leopard only, garbage collected app, when I ran into a crash with a call stack winding through WebKit and ending in an errant CFRelease. A good bit of WebKit source spelunking later revealed this little gem:. Http:/ trac.webkit.org/changeset/50918. Https:/ bugs.webkit.org/show bug.cgi? Which bottom lines to this little beauty:. UPDATED: Filed a bug on this...
cocoacookieclicks.blogspot.com
CocoaCookieClicks
Friday, July 29, 2011. I'm just letting you know that I now have a new photo blog. I'll still use this one occasionally, but most of my new stuff will be posted. From now on. I just think it fits my style better, so if you would still like to follow my photography, that's the place to go. :). Tuesday, May 3, 2011. Cami Cami Cami. :). Wednesday, March 30, 2011. My dad went running behind our house one day and found this deer skull! Friday, March 18, 2011. Plus, this is SUCH an Abby face. haha.
