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BLOG - HAZEL LEE
May 10, 2017. May 12, 2017. Hazel Lee 1 Comment. on Craft Chocolate Discoveries from Chocoa, Amsterdam 2017. In February I attended the international chocolate event of Chocoa based in Amsterdam, Netherlands. I managed to squeeze in a short trip over a weekend thanks to the short distance between London and Amsterdam.CONSULTANCY
I have been deeply involved in the Fine Chocolate Industry since 2013 and consult in the following areas: Chocolate Feedback/Reviews I have extensive experience in chocolate tasting and judging and judge the Academy of Chocolate Awards, Quality Food Awards, Northwest Chocolate Awards and Premio Bean To Bar Brasil. I was also a committee memberfor the Good Food
FUTURE SHOP
Missing travel and hanging out with cacao and choc. My cacao rainbow watercolour print is now availabl. I picked up my paint brush again!🎨 I have a ha
CONTACT - HAZEL LEE
If you’d like to contact me, you can email me at hazel(at)hazeljlee(dot)com, or simply use the form below. Alternatively, you can find me on Twitter and Instagram. Spread the#cacaolove!
COCOA ADVENTURE IN ENCHANTING SOUTHERN INDIA Cocoa Adventure in Enchanting Southern India. October 4, 2018. July 27, 2020. Hazel Lee. In 2015 I received an email from Karthikeyan Palaniswamy. He asked if I would be interested in evaluating cacao and chocolate from his developing businesses (Soklet and Regal Cacao) based in Anamalai, Tamil Nadu, India. I was very excited to try cacaofrom
COCOA ADVENTURE IN VIETNAM In 2009 I spent a month backpacking Thailand, Malaysia and Singapore and I absolutely loved it. The abundance of delicious food, gorgeous beaches, vibrant culture and some great beach parties made it a trip of a lifetime that will be forever held in my heart. TASTE WITH COLOUR®: THE CHOCOLATE TASTING FLAVOUR MAP BY Taste With Colour: The Chocolate Tasting Flavour Map is a simple and approachable tool to help people discover and describe flavours with colour! Taste With Colour is designed for everybody to use: from chocolate consumers to industry professionals. No training or certification is required.COCOA ADVENTURES
Every day is a cocoa adventure for me. Not a day goes by without my eating some delicious, single origin chocolate. At any opportunity, I attend and participate in chocolate related events and visit factories. The main cocoa adventures, however, are the ones where Ispend time with the
DISCOVERING THAI CACAO AND CRAFT CHOCOLATE We tasted 3 of Kad Kokoa ’s single origin Thai bars with cacao from three different areas of Thailand: Chanthaburi, Chiang Mai and Prachuap. Discussing flavours in the Taste With Colour® workshop at Kad Kokoa. In the Chiang Mai bar we tasted a bright acidity with yellow (butter, lemon, honey), orange (tropical fruit), brown (cocoa,chocolate
HAZEL LEE - DEVOTED TO FINE CHOCOLATE Living the Chocolate Life! Home Bean to Bar Chocolate Maker, Cocoa Adventurer, Fine Chocolate Judge, Ambassador and Consultant.BLOG - HAZEL LEE
May 10, 2017. May 12, 2017. Hazel Lee 1 Comment. on Craft Chocolate Discoveries from Chocoa, Amsterdam 2017. In February I attended the international chocolate event of Chocoa based in Amsterdam, Netherlands. I managed to squeeze in a short trip over a weekend thanks to the short distance between London and Amsterdam.CONSULTANCY
I have been deeply involved in the Fine Chocolate Industry since 2013 and consult in the following areas: Chocolate Feedback/Reviews I have extensive experience in chocolate tasting and judging and judge the Academy of Chocolate Awards, Quality Food Awards, Northwest Chocolate Awards and Premio Bean To Bar Brasil. I was also a committee memberfor the Good Food
FUTURE SHOP
Missing travel and hanging out with cacao and choc. My cacao rainbow watercolour print is now availabl. I picked up my paint brush again!🎨 I have a ha
CONTACT - HAZEL LEE
If you’d like to contact me, you can email me at hazel(at)hazeljlee(dot)com, or simply use the form below. Alternatively, you can find me on Twitter and Instagram. Spread the#cacaolove!
COCOA ADVENTURE IN ENCHANTING SOUTHERN INDIA Cocoa Adventure in Enchanting Southern India. October 4, 2018. July 27, 2020. Hazel Lee. In 2015 I received an email from Karthikeyan Palaniswamy. He asked if I would be interested in evaluating cacao and chocolate from his developing businesses (Soklet and Regal Cacao) based in Anamalai, Tamil Nadu, India. I was very excited to try cacaofrom
COCOA ADVENTURE IN VIETNAM In 2009 I spent a month backpacking Thailand, Malaysia and Singapore and I absolutely loved it. The abundance of delicious food, gorgeous beaches, vibrant culture and some great beach parties made it a trip of a lifetime that will be forever held in my heart. TASTE WITH COLOUR®: THE CHOCOLATE TASTING FLAVOUR MAP BY Taste With Colour: The Chocolate Tasting Flavour Map is a simple and approachable tool to help people discover and describe flavours with colour! Taste With Colour is designed for everybody to use: from chocolate consumers to industry professionals. No training or certification is required.COCOA ADVENTURES
Every day is a cocoa adventure for me. Not a day goes by without my eating some delicious, single origin chocolate. At any opportunity, I attend and participate in chocolate related events and visit factories. The main cocoa adventures, however, are the ones where Ispend time with the
DISCOVERING THAI CACAO AND CRAFT CHOCOLATE We tasted 3 of Kad Kokoa ’s single origin Thai bars with cacao from three different areas of Thailand: Chanthaburi, Chiang Mai and Prachuap. Discussing flavours in the Taste With Colour® workshop at Kad Kokoa. In the Chiang Mai bar we tasted a bright acidity with yellow (butter, lemon, honey), orange (tropical fruit), brown (cocoa,chocolate
BEAN TO BAR
I have a passion for fine chocolate as a whole, but, in particular, single origin bean to bar chocolate production. Inspired by my experience at La Iguana Chocolate in January 2014, I set myself the challenge to produce chocolate from bean to bar in my own home. I completed this challenge by carrying out the following stages: roasting, cracking, winnowing, pre-grinding, refining and conchingCOCOA ADVENTURES
Every day is a cocoa adventure for me. Not a day goes by without my eating some delicious, single origin chocolate. At any opportunity, I attend and participate in chocolate related events and visit factories. The main cocoa adventures, however, are the ones where Ispend time with the
LA IGUANA CHOCOLATE, COSTA RICA La Iguana Chocolate, Costa Rica. May 26, 2015. May 30, 2016. Hazel Lee. A couple of years ago I came across La Iguana Chocolate when browsing the Internet one day. I found it absolutely fascinating. An organic chocolate farm in the middle of the jungle; and they spoke Spanish! I’ve always had a passion for both chocolate and Spanish soI
KUNA INDIAN HOT CHOCOLATE Kuna Indian Hot Chocolate. (adapted from The more than occasional baker) 1 banana. 400ml water. 60g cocoa (preferably not Dutch-processed, since this removes all of those health-promoting flavonoids!) 1 pinch cayenne pepper. 1 pinch mixed spice. Break up the banana and boil with the water for 10 minutes on a medium heat. SAN BLAS, NORTHERN COLOMBIA AND LA IGUANA After my incredible and inspiring experience in Central America during December 2013 and January 2014, I simply had to return! During my stay at Bocas del Toro, I saw signs for tours of the San Blas Islands, but, unfortunately, I didn’t have enough time. In two of my final year nutrition modules, I learned about COCOA ADVENTURE ARCHIVES In 2015 I received an email from Karthikeyan Palaniswamy. He asked if I would be interested in evaluating cacao and chocolate from his developing businesses (Soklet and Regal Cacao) based in Anamalai,Tamil Nadu, India.
MY SECOND PODCAST INTERVIEW! Brian Ruggles of the Utah Chocolate Society has recently created the Chocolate Fascination Podcast: a podcast all about fine chocolate.. Brian found me at the Northwest Chocolate Festival last year and asked if we could record a podcast episode together. The next day we found a couple of chairs backstage of the festival, grabbed a Taste With Colour® Chocolate Tasting Flavour Map and hit record! CRAFT WHITE CHOCOLATE: CONVERTING TO THE "LIGHT SIDE The craft white chocolate bars which are converting me to the "light side". Innovative ingredients include turmeric, orange blossom andpalm sugar.
DISCOVERIES FROM SALON DU CHOCOLAT, PARIS 2016 I attended the Salon du Chocolat, Paris at the end of October (the origin of this now international chocolate show) and had a truly wonderful time meeting old friends and new, tasting some fascinating chocolate and even doing my first Spanish interview for a Venezuelan journalist (I hope it made sense)!. Incredible Cacao Goodies from Salon du Chocolat, Paris CRAFT CHOCOLATE DISCOVERIES FROM CHOCOA, AMSTERDAM 2017 Craft Chocolate Discoveries from Chocoa, Amsterdam 2017. In February I attended the international chocolate event of Chocoa based in Amsterdam, Netherlands. I managed to squeeze in a short trip over a weekend thanks to the short distance between London and Amsterdam. This was also my first trip to Amsterdam and it was a very specialweekend indeed!
HAZEL LEE - DEVOTED TO FINE CHOCOLATE Living the Chocolate Life! Home Bean to Bar Chocolate Maker, Cocoa Adventurer, Fine Chocolate Judge, Ambassador and Consultant.BLOG - HAZEL LEE
May 10, 2017. May 12, 2017. Hazel Lee 1 Comment. on Craft Chocolate Discoveries from Chocoa, Amsterdam 2017. In February I attended the international chocolate event of Chocoa based in Amsterdam, Netherlands. I managed to squeeze in a short trip over a weekend thanks to the short distance between London and Amsterdam.CONSULTANCY
I have been deeply involved in the Fine Chocolate Industry since 2013 and consult in the following areas: Chocolate Feedback/Reviews I have extensive experience in chocolate tasting and judging and judge the Academy of Chocolate Awards, Quality Food Awards, Northwest Chocolate Awards and Premio Bean To Bar Brasil. I was also a committee memberfor the Good Food
FUTURE SHOP
Missing travel and hanging out with cacao and choc. My cacao rainbow watercolour print is now availabl. I picked up my paint brush again!🎨 I have a ha
CONTACT - HAZEL LEE
If you’d like to contact me, you can email me at hazel(at)hazeljlee(dot)com, or simply use the form below. Alternatively, you can find me on Twitter and Instagram. Spread the#cacaolove!
COCOA ADVENTURE IN ENCHANTING SOUTHERN INDIA Cocoa Adventure in Enchanting Southern India. October 4, 2018. July 27, 2020. Hazel Lee. In 2015 I received an email from Karthikeyan Palaniswamy. He asked if I would be interested in evaluating cacao and chocolate from his developing businesses (Soklet and Regal Cacao) based in Anamalai, Tamil Nadu, India. I was very excited to try cacaofrom
COCOA ADVENTURE IN VIETNAM In 2009 I spent a month backpacking Thailand, Malaysia and Singapore and I absolutely loved it. The abundance of delicious food, gorgeous beaches, vibrant culture and some great beach parties made it a trip of a lifetime that will be forever held in my heart. TASTE WITH COLOUR®: THE CHOCOLATE TASTING FLAVOUR MAP BY Taste With Colour: The Chocolate Tasting Flavour Map is a simple and approachable tool to help people discover and describe flavours with colour! Taste With Colour is designed for everybody to use: from chocolate consumers to industry professionals. No training or certification is required.COCOA ADVENTURES
Every day is a cocoa adventure for me. Not a day goes by without my eating some delicious, single origin chocolate. At any opportunity, I attend and participate in chocolate related events and visit factories. The main cocoa adventures, however, are the ones where Ispend time with the
DISCOVERING THAI CACAO AND CRAFT CHOCOLATE We tasted 3 of Kad Kokoa ’s single origin Thai bars with cacao from three different areas of Thailand: Chanthaburi, Chiang Mai and Prachuap. Discussing flavours in the Taste With Colour® workshop at Kad Kokoa. In the Chiang Mai bar we tasted a bright acidity with yellow (butter, lemon, honey), orange (tropical fruit), brown (cocoa,chocolate
HAZEL LEE - DEVOTED TO FINE CHOCOLATE Living the Chocolate Life! Home Bean to Bar Chocolate Maker, Cocoa Adventurer, Fine Chocolate Judge, Ambassador and Consultant.BLOG - HAZEL LEE
May 10, 2017. May 12, 2017. Hazel Lee 1 Comment. on Craft Chocolate Discoveries from Chocoa, Amsterdam 2017. In February I attended the international chocolate event of Chocoa based in Amsterdam, Netherlands. I managed to squeeze in a short trip over a weekend thanks to the short distance between London and Amsterdam.CONSULTANCY
I have been deeply involved in the Fine Chocolate Industry since 2013 and consult in the following areas: Chocolate Feedback/Reviews I have extensive experience in chocolate tasting and judging and judge the Academy of Chocolate Awards, Quality Food Awards, Northwest Chocolate Awards and Premio Bean To Bar Brasil. I was also a committee memberfor the Good Food
FUTURE SHOP
Missing travel and hanging out with cacao and choc. My cacao rainbow watercolour print is now availabl. I picked up my paint brush again!🎨 I have a ha
CONTACT - HAZEL LEE
If you’d like to contact me, you can email me at hazel(at)hazeljlee(dot)com, or simply use the form below. Alternatively, you can find me on Twitter and Instagram. Spread the#cacaolove!
COCOA ADVENTURE IN ENCHANTING SOUTHERN INDIA Cocoa Adventure in Enchanting Southern India. October 4, 2018. July 27, 2020. Hazel Lee. In 2015 I received an email from Karthikeyan Palaniswamy. He asked if I would be interested in evaluating cacao and chocolate from his developing businesses (Soklet and Regal Cacao) based in Anamalai, Tamil Nadu, India. I was very excited to try cacaofrom
COCOA ADVENTURE IN VIETNAM In 2009 I spent a month backpacking Thailand, Malaysia and Singapore and I absolutely loved it. The abundance of delicious food, gorgeous beaches, vibrant culture and some great beach parties made it a trip of a lifetime that will be forever held in my heart. TASTE WITH COLOUR®: THE CHOCOLATE TASTING FLAVOUR MAP BY Taste With Colour: The Chocolate Tasting Flavour Map is a simple and approachable tool to help people discover and describe flavours with colour! Taste With Colour is designed for everybody to use: from chocolate consumers to industry professionals. No training or certification is required.COCOA ADVENTURES
Every day is a cocoa adventure for me. Not a day goes by without my eating some delicious, single origin chocolate. At any opportunity, I attend and participate in chocolate related events and visit factories. The main cocoa adventures, however, are the ones where Ispend time with the
DISCOVERING THAI CACAO AND CRAFT CHOCOLATE We tasted 3 of Kad Kokoa ’s single origin Thai bars with cacao from three different areas of Thailand: Chanthaburi, Chiang Mai and Prachuap. Discussing flavours in the Taste With Colour® workshop at Kad Kokoa. In the Chiang Mai bar we tasted a bright acidity with yellow (butter, lemon, honey), orange (tropical fruit), brown (cocoa,chocolate
BEAN TO BAR
I have a passion for fine chocolate as a whole, but, in particular, single origin bean to bar chocolate production. Inspired by my experience at La Iguana Chocolate in January 2014, I set myself the challenge to produce chocolate from bean to bar in my own home. I completed this challenge by carrying out the following stages: roasting, cracking, winnowing, pre-grinding, refining and conchingCOCOA ADVENTURES
Every day is a cocoa adventure for me. Not a day goes by without my eating some delicious, single origin chocolate. At any opportunity, I attend and participate in chocolate related events and visit factories. The main cocoa adventures, however, are the ones where Ispend time with the
LA IGUANA CHOCOLATE, COSTA RICA La Iguana Chocolate, Costa Rica. May 26, 2015. May 30, 2016. Hazel Lee. A couple of years ago I came across La Iguana Chocolate when browsing the Internet one day. I found it absolutely fascinating. An organic chocolate farm in the middle of the jungle; and they spoke Spanish! I’ve always had a passion for both chocolate and Spanish soI
KUNA INDIAN HOT CHOCOLATE Kuna Indian Hot Chocolate. (adapted from The more than occasional baker) 1 banana. 400ml water. 60g cocoa (preferably not Dutch-processed, since this removes all of those health-promoting flavonoids!) 1 pinch cayenne pepper. 1 pinch mixed spice. Break up the banana and boil with the water for 10 minutes on a medium heat. SAN BLAS, NORTHERN COLOMBIA AND LA IGUANA After my incredible and inspiring experience in Central America during December 2013 and January 2014, I simply had to return! During my stay at Bocas del Toro, I saw signs for tours of the San Blas Islands, but, unfortunately, I didn’t have enough time. In two of my final year nutrition modules, I learned about COCOA ADVENTURE ARCHIVES In 2015 I received an email from Karthikeyan Palaniswamy. He asked if I would be interested in evaluating cacao and chocolate from his developing businesses (Soklet and Regal Cacao) based in Anamalai,Tamil Nadu, India.
MY SECOND PODCAST INTERVIEW! Brian Ruggles of the Utah Chocolate Society has recently created the Chocolate Fascination Podcast: a podcast all about fine chocolate.. Brian found me at the Northwest Chocolate Festival last year and asked if we could record a podcast episode together. The next day we found a couple of chairs backstage of the festival, grabbed a Taste With Colour® Chocolate Tasting Flavour Map and hit record! CRAFT WHITE CHOCOLATE: CONVERTING TO THE "LIGHT SIDE The craft white chocolate bars which are converting me to the "light side". Innovative ingredients include turmeric, orange blossom andpalm sugar.
DISCOVERIES FROM SALON DU CHOCOLAT, PARIS 2016 I attended the Salon du Chocolat, Paris at the end of October (the origin of this now international chocolate show) and had a truly wonderful time meeting old friends and new, tasting some fascinating chocolate and even doing my first Spanish interview for a Venezuelan journalist (I hope it made sense)!. Incredible Cacao Goodies from Salon du Chocolat, Paris CRAFT CHOCOLATE DISCOVERIES FROM CHOCOA, AMSTERDAM 2017 Craft Chocolate Discoveries from Chocoa, Amsterdam 2017. In February I attended the international chocolate event of Chocoa based in Amsterdam, Netherlands. I managed to squeeze in a short trip over a weekend thanks to the short distance between London and Amsterdam. This was also my first trip to Amsterdam and it was a very specialweekend indeed!
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HAZEL LEE
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May 23, 2015May 15, 2021 Hazel Lee CHOCOLATE IS MAGICAL! Fine chocolate has always been a passionate interest of mine, and now this passion has developed into complete devotion! I am truly in love with chocolate and every step involved in its production. I think that the _Theobroma cacao_ plant is beautiful; tiny flowers growing from the tree trunk that develop into cherelles (small pods) which then turn into stunningly vibrant, multi-coloured cocoa pods. It is these pods which hold the treasure that makes one of the most appreciated foods on the planet. I am the creator of Taste With Colour®: The Chocolate Tasting Flavour Map , a part time Chocolate Consultant , member of the Academy of Chocolate , judge for the Academy of Chocolate Awards , Northwest Chocolate Awards and Premio Bean to Bar Brasil,
Home Bean To Bar Chocolate Maker and Cocoa Adventurer.
My devotion to chocolate began with my first volunteering experience at La Iguana Chocolate , Costa Rica, in December 2013. I returned to La Iguana in January 2015 after exploring northern Colombia and the San Blas Islands,
Panama, in search of the Kuna Indians’ famous healthy cacao drink, which has
been the subject of many scientific studies. In May 2015 I visited Grenada for the Grenada ChocolateFestival
and
I returned in May 2016 to participate in the festival. I visited Guatemala and Belizein
December 2015 and January 2016 to spend time at Izabal Agro Forest as well as visit local chocolate makers. In January 2017 I visited Southern Mexico and in April 2017 I visited Marou Chocolate in Vietnam! In October 2017 I
visited the most beautiful cacao and coconut farm in EnchantingSouthern India
.
My latest Cocoa Adventure was to Thailand and Malaysia . Write ups on these adventures can be found on my blog . I spend my free time experimenting with home bean to bar chocolate production, judging chocolate awards, visiting chocolate factories, attending and partaking in chocolate related events across the UK and beyond, eating plenty of fine chocolate and, especially, planning my next cocoa adventure! Find out more about me in my first podcast interview on the Well Tempered Podcastand my second
podcast interview on the Chocolate Fascination Podcast.
FOLLOW ME ON INSTAGRAM and help spread the #CACAOLOVE!
#CacaoLove","hashtags":,"link":"https:\/\/www.instagram.com\/p\/COLlAZDj-T-\/","date":"27 April, 2021"}" data-elementor-open-lightbox="no"> #CacaoLove","hashtags":,"link":"https:\/\/www.instagram.com\/p\/CODPIn7DTCs\/","date":"24 April, 2021"}" data-elementor-open-lightbox="no">#CacaoLove
#BeanToBarBrasil","hashtags":,"link":"https:\/\/www.instagram.com\/p\/CMFfKUOj-GG\/","date":"6 March, 2021"}" data-elementor-open-lightbox="no"> #CacaoLove","hashtags":,"link":"https:\/\/www.instagram.com\/p\/CLRRHJ8D_Lq\/","date":"14 February, 2021"}" data-elementor-open-lightbox="no">#CacaoRainbow
#CacaoLove","hashtags":,"link":"https:\/\/www.instagram.com\/p\/CKWwYltDl9t\/","date":"22 January, 2021"}" data-elementor-open-lightbox="no"> #CacaoLove","hashtags":,"link":"https:\/\/www.instagram.com\/p\/CKKbsC2Dehw\/","date":"17 January, 2021"}" data-elementor-open-lightbox="no"> #CacaoLove","hashtags":,"link":"https:\/\/www.instagram.com\/p\/CJd85KtDwcR\/","date":"31 December, 2020"}" data-elementor-open-lightbox="no"> #CacaoLove","hashtags":,"link":"https:\/\/www.instagram.com\/p\/CIvFNq0jV9t\/","date":"13 December, 2020"}" data-elementor-open-lightbox="no"> #CacaoLove","hashtags":,"link":"https:\/\/www.instagram.com\/p\/CIdE-QODlm_\/","date":"6 December, 2020"}" data-elementor-open-lightbox="no">__View on Instagram
2021 Hazel Lee
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