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Lactarius indigo, azulène mushroom, paddestoel

Commonly known as the blue milk mushroom gives a milk, or latex when the mushroom tissue is cut or broken colored indigo blue but slowly turns green upon exposure to air. It can be see and is sold in rural markets in China, Guatamala and Mexico.The blue color of the mushroom Lactarius indigo is due to the azulene derivative (7-isopropenyl-4-methylazulen-1-yl)methyl stearate.

http://en.wikipedia.org/wiki/Lactarius_indigo

http://en.wikipedia.org/wiki/Azulene

 

 

Lactarius modigo, mushroom,blue, paddestoel, blauwe, champignon,latex bleu 

 

Bekend als de blauwe  paddestoel geeft een melk, of latex als de paddenstoel weefsel wordt   gebroken gekleurde indigo blauw, maar draait langzaam groen bij blootstelling aan lucht. Het kan zien en wordt verkocht in landelijke markten in China, Guatemala en Mexico.The blauwe kleur van de paddenstoel Lactarius indigo komt door het azuleen derivaat (7-isopropenyl-4-methylazulen-1-yl) methyl stearaat.

Communément connu sous le nom de champignon de lait bleu donne un lait ou latex lorsque le tissu de champignon est coupé ou cassé de couleur bleu indigo mais tourne lentementau vert lors de l'exposition à l'air. On peut  le voir  vendu dans les marchés ruraux en Chine, au Guatemala et Mexico.La couleur bleue du champignon Lactarius indigo est due au dérivé d'azulène (7-isopropényl-4-methylazulen-1-yl) stéarate de méthyle.

Our World Tuesday Graphic

 

 

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The World Chocolate Masters Cacao Barry, Callebaut and Carma,

World Chocolate Masters,theme architecture tast ,global competition for chocolatiers and pâtissiers...

master chocolat world, callebaut, belgium fr 

Dimitri Salmon is the Belgian Chocolate Master. Elected in 2002 as best bakery-pastry artisan of Belgium, he and his team went on to become the 4th in the world championship coupe du monde de la patisserie". And in 2009 he already participated for the Belgian Chocolate Master and became 2nd in the competition other participated for  artistic creation based on the theme of “The Architecture of Taste”  during this three-day competition

The World Chocolate Masters, the leading global competition for chocolatiers and pâtissiers organised by the gourmet brands Callebaut, Cacao Barry and Carma, will be held in Paris at the Professional Chocolate Show from 28th to 30th October 2013.

 

This year, the fifth edition of this unique competition solely dedicated to chocolate will feature 20 finalists coming from different countries around the world. Over the last eighteen months, each of them has successfully competed for the title of “National Chocolate Master” in their own country, thereby qualifying for the final.

http://www.worldchocolatemasters.com

2012
September
United Kingdom Ruth Hinks
Belgium Dimitri Salmon
October
Japan Akihiro Kakimoto
November
Mexico Luis Robledo
2013
January
USA Jove Hubbard
Italy Davide Comaschi
Canada Olivier Tribut
Switzerland David Pasquiet
France Yvan Chevalier
February
Brazil Sergio Shidomi
Spain Hans Ovando
Russia Vladimir Terentyev
March
Turkey Yiğit Zeyneloğlu
Macau Lei Fu Veng
Australia Deniz Karaca
April
Poland Daniel Staron
Netherlands Marike Van Beurden
May
Sweden Gustaf Mabrouk
June
Germany Kevin Kugel
 
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