If there is an online
resource for chocolate that we haven't found, please contact us at:
and we'll add it to this list.
The list has been compiled for the benefit of our readers. Ecole
Chocolat has no commercial relationship with these suppliers.
- Askinosie Chocolate
- Bar and Bean
- Chocolate by Jamieson Ltd.
- Chocolates El Rey
- Cocoa Outlet
- Cocoa Supply
- Don Veitia
- Eastbluff Trading
- Fante's Kitchen Ware Shop
- Fog City News
- Green River Chocolates
- Gourmail Chocolates
- Guittard Chocolate Company
- Home Chocolate Factory
- Jacques Torres disc
- Kitchen Complements
- La Cuisine
- Lake Champlain Chocolates
- Olivia Chocolat
- Original Hawaiian Chocolate Factory
- Santa Barbara Chocolate
- Surfas - Culinary District
- The Bakers Catalog
- The Meadow
- Theo Chocolate
- Vantage House
- Van Zeek
- Vermont Chocolate
- Vintage Plantations
- Vivani Chocolate Bars
- WorldWide Chocolate
- Zingerman's Delicatessen
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Gourmet Chocolate Tips
- Store fine chocolate in a cool place, approximately 65°F (18°C)
but not in the refrigerator, as any moisture will alter the
- A "bloom" will develop on chocolate that has been exposed
to high temperatures. This doesn't affect the flavor or freshness,
but gives the chocolate a gray cast which is the cocoa butter
rising to the surface.
- Be careful not to drop water into your chocolate unless the
recipe specifies it. The water will change the consistency of
the chocolate, causing it to tighten or harden.
- Don't cover melting chocolate with a lid as the steam will
collect and fall as water droplets. Use a light cloth cover
- Use low heat when melting chocolate. Chocolate scorches easily
and becomes a grainy mass unsuitable for use.
- Do not use butter as a thinning agent. If you need a less
viscous chocolate for a particular purpose, look for one with
a higher cocoa butter content.
- Chocolate will continue to melt even after it's removed from
a heat source. Care in heating is needed as the temperature
will rise well after removal from heat source.
- Unsweetened chocolate will liquefy when melted. Sweetened
chocolate will hold its shape until it is stirred.
- Chocolate-flavored coating is used for glazing, dipping and
molding as it needs no tempering. Coating contains cocoa plus
a vegetable oil instead of cocoa butter. The quality, consistency
and flavor is not close to real chocolate, but coatings are
popular because they are easier to use.
- Gourmet chocolate is very sensitive to odors. Be careful when storing
near other foods. Also make sure all utensils are clean and
- When blending chocolates, such as milk chocolate with bittersweet
chocolate, make sure to use the same brand. Different companies
put different ingredients into their chocolate which may not