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April 19, 2011


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Wow! This must have been absolutely wondeful experience for you! I'd love to learn how to temper chocolate and create something like you did. The flavour you chose and the ingredients are great! I'd choose the same ones (especially the pistachios which I love). I really enjoyed reading this post of yours :)

Jeremy Parzen

Simona, this sounds amazing! As much as I oppose globalization, it sure makes the world taste sweeter, doesn't it?

great post... :)

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A weekend of chocolate sounds really great to me! It looks like you had a lot of fun making chocolate bars. Kudos on the chocolate tasting! Thanks for the CioccolaTo link love. You know, I was supposed to go the the San Francisco Chocolate Salon but got tied up with other things. Maybe that's for the best as it would have been hard to beat the festival in Turin.


The chocolate school must have been the funniest thing ever. As much as we love and know chocolate in Italy, I've never seen something similar. I have to admit that I prefer traditional flavours (or no flavours) with my chocolate, especially if dark. I know this view is shared by many chocolate makers in Torino: a friend just brought me a huge box of Pfatisch gianduiotti, the 'creative' flavours are coffee and dark chocolate! You can't improve perfection, I guess..


How wonderful! It sounds like fun. Wishing you a Happy Easter.

Simona Carini

Ciao Catalina. I am glad you enjoyed reading the post. I am eager to try something at home and if I get the tempering right, I'll definitely write about it.

Grazie, Jeremy. Definitely the history of cacao and chocolate is quite interesting as an example of globalization. The story is still evolving, which is good.

Ciao Kathy. I have no problem admitting that I envy your visit to Cioccolatò. One thing that I like about the Italian festivals is that they involve the city. This year was of course special, due to the anniversary, so Torino.

It was really fun, Caffettiera. I also eat straight extra-dark chocolate for my everyday consumption. However, I also find it interesting to play with flavor pairings and discover what works and what doesn't.

Ciao Ivy. Happy Easter to you!


Ciao Simo!!!! E' sempre interessantissimo il tuo blog :DDD
Approfitto per dirti che è online la raccolta tin can recipes #3.
Grazie per aver partecipato ♥♥♥


Vivrei a cioccolato!!!! Bellissimo post, grazie e auguri di buona Pasqua!!!!!!!!11

Jann Mumford

This would have been a fabulous class to attend.....we just don't hear much about "chocolate classes". I can only imagine your creation was delicious!

Simona Carini

Ciao Ale e grazie del complimento. Ho gia' in mente una ricettina per la prossima edizione!

Anch'io Speedy. Auguri anche a te.

Hi Jann. It was really fun and I hope to find similar classes in the future. It's interesting to taste my creations: maybe I will write a follow-up post to share my assessment.


I've always been put off the idea of tempering at home - I really don't use chocolate enough to get into the swing of it. But your creations look lovely!

Mike Moyle

Ciao Simona. I finally had a chance to read this post and realized that my wife, Nancy, must have been in the same class with you here in Sausalito. A small world. As always your posts are wonderful. A presto.

Simona Carini

Ciao Alicia. The quantity part worries me a bit too. However, I am planning to get some molds, so I can try to replicate what I did in class and make bars. We'll see what happens.

Ciao Mike. If we had started the class with introductions, I'd have an image of Nancy, but we didn't and although we had name tags, we were so engrossed in our task that I only remember the two people who were next to me at the table. A small world, indeed.

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