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	<title>bruce's best</title>
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	<link>http://brucesbest.com/blog</link>
	<description>handrolled chocolate truffles</description>
	<pubDate>Tue, 15 Jul 2008 12:54:48 +0000</pubDate>
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		<title>Mayan Thunder makes its debut</title>
		<link>http://brucesbest.com/blog/2008/06/12/mayan-thunder-makes-its-debut/</link>
		<comments>http://brucesbest.com/blog/2008/06/12/mayan-thunder-makes-its-debut/#comments</comments>
		<pubDate>Thu, 12 Jun 2008 14:22:38 +0000</pubDate>
		<dc:creator>Bruce</dc:creator>
		
		<category><![CDATA[Mayan Thunder]]></category>

		<category><![CDATA[chocolate]]></category>

		<category><![CDATA[chocolate energy drink]]></category>

		<guid isPermaLink="false">http://brucesbest.com/blog/?p=47</guid>
		<description><![CDATA[ There is always a special excitement around a new product: all that thought, planning, research, testing, design. This time it is something a bit different for bruce’s best, a beverage instead of a bonbon. The idea has been on the back burner for over a year, but now with hot summer weather on the [...]]]></description>
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		<title>A Flavor Is Born</title>
		<link>http://brucesbest.com/blog/2008/05/04/4/</link>
		<comments>http://brucesbest.com/blog/2008/05/04/4/#comments</comments>
		<pubDate>Sun, 04 May 2008 19:34:31 +0000</pubDate>
		<dc:creator>Bruce</dc:creator>
		
		<category><![CDATA[bruce's best]]></category>

		<guid isPermaLink="false">http://brucesbest.com/blog/?p=42</guid>
		<description><![CDATA[ Creating a new flavor at bruce’s best is always an exciting process. It calls upon different skills and energies from those involved in production and marketing. Recently John Duffy, the owner of Avignone pharmacy (Avignone on Bleecker, Ltd, 281 Sixth Avenue, New York, NY 10014, phone: 212.242.3033) asked for an exclusive flavor, and I [...]]]></description>
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		<item>
		<title>Chocolate, Theory &#038; Practice</title>
		<link>http://brucesbest.com/blog/2008/04/22/chocolate-theory-practice/</link>
		<comments>http://brucesbest.com/blog/2008/04/22/chocolate-theory-practice/#comments</comments>
		<pubDate>Tue, 22 Apr 2008 13:03:31 +0000</pubDate>
		<dc:creator>Bruce</dc:creator>
		
		<category><![CDATA[bruce's best]]></category>

		<guid isPermaLink="false">http://brucesbest.com/blog/?p=40</guid>
		<description><![CDATA[ “Isn’t the world full of wonderful things, Barnaby?” For those for whom I am hopelessly dating myself, that is a line from The Matchmaker/Hello Dolly. My “Day Well Spent” (the German play upon which Thornton Wilder based The Matchmaker) was actually a weekend, and spent in Portland, Maine, rather than New York City (where [...]]]></description>
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		<item>
		<title>Chocolate Chemistry</title>
		<link>http://brucesbest.com/blog/2008/04/09/chocolate-chemistry-2/</link>
		<comments>http://brucesbest.com/blog/2008/04/09/chocolate-chemistry-2/#comments</comments>
		<pubDate>Thu, 10 Apr 2008 02:19:14 +0000</pubDate>
		<dc:creator>Bruce</dc:creator>
		
		<category><![CDATA[bruce's best]]></category>

		<guid isPermaLink="false">http://brucesbest.com/blog/?p=39</guid>
		<description><![CDATA[Part of the joy of chocolate is in learning about its complex chemistry. This is particularly strong in my mind today as I prepare for the Callebaut (www.callebaut.com) chocolate seminar this weekend in Portland, Maine. Normally I find myself too busy to consider attending a trade event out-of-town. But this time I just felt I [...]]]></description>
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		<item>
		<title>Hot Fudge!</title>
		<link>http://brucesbest.com/blog/2008/04/02/hot-fudge/</link>
		<comments>http://brucesbest.com/blog/2008/04/02/hot-fudge/#comments</comments>
		<pubDate>Wed, 02 Apr 2008 20:50:38 +0000</pubDate>
		<dc:creator>Bruce</dc:creator>
		
		<category><![CDATA[bruce's best]]></category>

		<category><![CDATA[dessert recipes]]></category>

		<category><![CDATA[chocolate]]></category>

		<category><![CDATA[hot fudge]]></category>

		<category><![CDATA[hot fudge sauce]]></category>

		<category><![CDATA[sweetened condensed milk]]></category>

		<guid isPermaLink="false">http://brucesbest.com/blog/?p=22</guid>
		<description><![CDATA[




            Recently, while preparing to teach a private cooking class at Cooktique in Tenafly, New Jersey (www.cooktique.com), I was considering a number of possible desserts.  For a menu built around grilled marinated flank steak with coffee chipotle glaze, my thoughts turned naturally to chocolate.  Actually, my thoughts always turn naturally to chocolate, but especially when [...]]]></description>
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		<title>Caramelize This!</title>
		<link>http://brucesbest.com/blog/2008/03/27/caramelize-this/</link>
		<comments>http://brucesbest.com/blog/2008/03/27/caramelize-this/#comments</comments>
		<pubDate>Thu, 27 Mar 2008 15:22:15 +0000</pubDate>
		<dc:creator>Bruce</dc:creator>
		
		<category><![CDATA[dessert recipes]]></category>

		<category><![CDATA[Add new tag]]></category>

		<category><![CDATA[arquipe]]></category>

		<category><![CDATA[caramel]]></category>

		<category><![CDATA[chocolate]]></category>

		<category><![CDATA[creme brulee]]></category>

		<category><![CDATA[creme caramel]]></category>

		<category><![CDATA[dulce de leche]]></category>

		<category><![CDATA[flan]]></category>

		<category><![CDATA[Maillard effect]]></category>

		<category><![CDATA[manjar blanco]]></category>

		<category><![CDATA[panna cotta]]></category>

		<category><![CDATA[pecan]]></category>

		<guid isPermaLink="false">http://brucesbest.com/blog/2008/03/27/caramelize-this/</guid>
		<description><![CDATA[           As promised, here are further musings on caramel, milk caramel in particular.   There is something so appealing about the golden look, the warm, toasty smell; so many foods are enhanced by careful, gentle burning.  Some are even burned more violently, like the glossy bronzed sugar layer on top of crème brûlée, or the grill [...]]]></description>
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		<title>The Mole Story</title>
		<link>http://brucesbest.com/blog/2008/03/20/the-mole-story/</link>
		<comments>http://brucesbest.com/blog/2008/03/20/the-mole-story/#comments</comments>
		<pubDate>Thu, 20 Mar 2008 22:14:11 +0000</pubDate>
		<dc:creator>Bruce</dc:creator>
		
		<category><![CDATA[main course recipes]]></category>

		<category><![CDATA[chile ancho]]></category>

		<category><![CDATA[chile cascabel]]></category>

		<category><![CDATA[chile mulato]]></category>

		<category><![CDATA[chile pasilla]]></category>

		<category><![CDATA[chile serrano]]></category>

		<category><![CDATA[comal]]></category>

		<category><![CDATA[convent of Santa Rosa]]></category>

		<category><![CDATA[la cocina oaxaquena]]></category>

		<category><![CDATA[molcajete]]></category>

		<category><![CDATA[mole]]></category>

		<category><![CDATA[mole paste]]></category>

		<category><![CDATA[mole poblano]]></category>

		<category><![CDATA[Oaxaca]]></category>

		<category><![CDATA[Puebla]]></category>

		<category><![CDATA[salsa]]></category>

		<category><![CDATA[salsa cruda]]></category>

		<category><![CDATA[salsa de chile cascabel]]></category>

		<category><![CDATA[the seven moles of Oaxaca]]></category>

		<category><![CDATA[tomatillos]]></category>

		<guid isPermaLink="false">http://brucesbest.com/blog/2008/03/20/the-mole-story/</guid>
		<description><![CDATA[          When most of us hear the word mole we think “chocolate chicken” and then either salivate or curl the lip.  In fact, the mole story is far more complex than the legendary creation probably first concocted in the kitchen of the (ex)-Convent of Santa Rosa in Puebla.  Mole poblano may be best known here, [...]]]></description>
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