Dear 43 Things Users,

10 years after introducing 43 Things to the world, we have decided we have met our last goal: completing the incredible experience that has been 43 Things. Please join us in giving one last cheer to all the folks who have shared their goals with the world, as well as all the people who have worked at The Robot Co-op to build this incredible website. We won a Webby Award, published a book, and brought happiness to a lot of people.

Starting today, 43 Things users can export their goals and entries from the site. Starting August 15, we will make the site “read only”. 43 Things users will still be able to view the site and export their content, but we won’t be taking any new content from users. We hope to leave the site up for folks to see and download their content until the end of the year. Ending on New Year’s Eve takes us full circle.

It has been a long ride (one of our original goals was to "build a company that lasts at least 2 years” - we beat that one!) While we wish the site could live on, it has suffered from a number of challenges - changes in how people use the site, the advertising industry, and how search engines view the site. We wish the outcome was different – but we’ve always been realistic about when our goals are met and when they aren't.

As of today, you will be able to download your goals and entries. See more about that on the FAQ page. Thanks for 10 great years of goal-setting and achieving.

- The Robots.

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keep a chocolate-lovers journal


 

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patsikesI finally did it

I have been keeping a paper chocolate journal for a couple years now. Well, I decided to build a website to share with everyone else. Create an account to start your journal!

http://www.mychocolatejournal.com 7 years ago


dkpChocolate Journal: Entry Four

Leonidas Chocolate (39 entries left)

This 100+ year-old company, started by Leonidas Kestekides, specializes in Belgian chocolates, especially pralines, butter creams, and ganaches. It’s also responsible for Eastern Europe’s Deva brand products.

I haven’t made my way through the entire box of chocolate—part of a gift subuscription I received to the Gourmet Chocolate Club of the Month, but I can vouche for the quality of the company’s praline. The Buche Praline, in particular, has a nicely think shell of milk or dark chocolate that complements the thick, buttery praline, which also has just a touch of fruitiness. I also like the Merveillux chocolate, a coffee ganache with a strong cacao flavor.

If you’d like to find out more about their chocolates, or even learn about the difference between a praline and a ganache, check here.

[I’ll be posting on more chocolate experiences I’ve had in the past several months, so it may appear I’m on a chocolate binge. And if I’m lucky, that will also be true.] 8 years ago


dkpAn "Official" Chocolate-Lovers Journal

I received an official journal as a gift over the holidays from MPiC; it was unexpected because of our “no gifts” agreement, but sweet in its own, non-chocolate-y way.

The journal is called, appropriately enough, the Chocolate Lovers Journal and its design is attributed to Lora Brody, the author of Chocolate American Style. The journal is divided into three sections: Dark Chocolate, Milk Chocolate, and White Chocolate. Each section has a couple of recipes, pages to record your own chocolate recipes, lined pages for entries on chocolate treats and events, and blank pages on which you can paste labels. There’s even a couple of pockets that can be used to store wrappers.

I recommend the journal for those of you who would like to keep a print journal of your own chocolate experiences. And, in general, I recommend as many chocolate-tasting experiences as your sweet tooth can tolerate. 8 years ago


dkpEntry Three

Another Dagoba Bar, based on a recommendation by Sara. (40 more entries left)

Dagoba Organic Chocolate, Xocolatl (dark chocolate, chilies & nibs). The dark chocolate taste is the bar’s first note, but it is quickly complicated by the spiciness of the chilies & perhaps the maca. While the spicy and sweet notes compete initially, there is a strong (too strong?) finish. There is a slight burn in the throat with each bite, not unpleasant, but it certainly leaves one with a sense of spice which dominates the tasting experience; there is the lasting impression of heat rather than of a chocolate taste. Like the other Dagoba bar, then, I find the tastes to be a bit imbalanced for the bar. I did think this bar would be better accompanied with a strong wine, as a topping on ice cream, or perhaps as part of chocolate bread pudding.

Other notes: If one were to use wine terms to evaluate this chocolate, I would characterize it as a rich, dry chocolate, with a persistent, spicy finish.

My partner, who tasted this with me, swears that there was an initial anise flavor to the bar. Neither of us could really find the nutmeg listed in the bar’s ingredients.

Noteworthy details: Kosher, Gluten Free, 74% cacao

For those who are curious, nibs are the cacoa-bean kernels, the centers, which are left over after the beans are cured and roasted. They may be ground and included in other food or they may be eaten straight. 9 years ago


dkpEntry Two

Another abbreviated entry. (41 more entries left)

Dagoba Organic Dark Chocolate Bar, with Lavender and Blueberries. A nicely sharp dark chocolate. Less reliant on a sweet aftertaste as its finish (like Godiva). The lavender adds an interesting tang which is accompanied by a strong floral scent. The addition of dried blueberries adds an interesting note, although the texture is somewhat disconcerting (the small, hard blueberries aren’t quite chewy, aren’t quite hard, but certainly noticeable). Overall, the chocolate-lavender flavor is balanced, but the blueberry flavor isn’t as strong or consistent as I’d hoped.

Still, if you like dark chocolate and are looking to move beyond predictable fruit-added ingredients such as raspberries or strawberries, the Dagoba bar is worth a try. I’ll buy it again.

Noteworthy Details: Kosher/Dairy, Gluten Free, 59% cacao

(For those of you wondering about my so-called diet, I do eat chocolate but won’t eat a whole bar! I buy them, share blocks of chocolate with friends, and pretend I’m hosting an informal chocolate party.) 9 years ago


dkpEntry One

A brief version of my first entry (42 to go before this one is done).

Godiva’s dark chocolate. Starts out mildly bittersweet, ends with a strong vanilla finish. A pleasant, if unsurprising, blend and a safe choice to serve to people who like their dark chocolate unadulterated. Enjoyable as comfort chocolate. 9 years ago


dkpA Diet-Friendly Chocolate?

I realize there are some obvious contradictions in my list. For instance, I’m trying to lose 20 pounds and I want to keep this journal on chocolate. But part of what I love about everyone’s lists are these contradictions…it’s so, well, human.

Anyway, I was at the gym, taking a look at an old issue of Self, when I ran across a sidebar on low-calorie chocolates! A site called Gayle’s Miracles sells truffles that have only 30 calories and 1 gram of fat. Now, I can’t imagine they’ll be as good as the “real thing,” but I can certainly justify trying them.

And the name Gayle’s reminds me of one of my favorite Detroit-area boutiques, the very similarly-named Gayle’s Chocolates. If you’re ever in the area-or even on a layover in the Detroit International Airport, where they have a store-be sure to try them out. Delicious. (I’m particularly fond of the Amaretto and Cherry Brandy Truffles, but the Mural Chocolate Bar makes a nice, temporary souvenir of Detroit.) 9 years ago


dkpMmmm....Chocolate

I love chocolate. In a pinch, almost any kind of chocolate will do. But I discovered long ago that I’m willing to limit my everyday chocolate fix in order to more frequently treat myself to high-end, couture chocolate. It’s odd, but I’m trying to develop a more sophisticated palate and I one day hope to host a chocolate party (probably around Valentine’s day, because what do I love more than chocolate?)

So, while some folks keep wine journals, I’d like to keep a chocolate journal of my favorite brands, types, and blends. In it, I’ll include tried-and-true, easily availble, lower-end brands like Godiva’s. But I’ll also put in unusual combinations, like the chocolate-covered potato chips which are a local favorite. And I’ll start listing all my favorites from Vosges Chocolate, which offer spicy chocolates. (If you’re a chocolate fan, I recommend ordering their Aztec collection from their website, http://www.vosgeschocolate.com/.)

Now I just need to delay gratification with regards to the eating of chocolate in order to find the perfect journal. 9 years ago


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