HeARTBIT to Distribute Toon Boom Animation in Japan


draconianrain:

Interesting

Originally posted on Toon Boom Blog:

Leading Japanese animation creator HeARTBIT Digital Creation have agreed to distribute and localize Toon Boom Animation digital creation products Storyboard Pro and Harmony for Japan. This means that Japan’s anime, manga, gaming and live-action market will have easy access to Toon Boom’s products and expertise.

Back row: (l-r) Mr. Juichiro Kuroda, Director, Americas, Ministry of Economy, Commerce and Industry; Mr Tetsuya Otsuru, Japan’s Director, North America, Ministry of Foreign Affairs; Ms. Claire Deronzier, Quebec Delegate General in Tokyo; Minister Jean-François Lisée, Minister of International Relations, La Francophonie and External Trade. Front row:(l-r) Mr. Hitoshi Kumagai, President of HeARTBIT; Ms. Joan Vogelesang, President and Chief Executive Officer of Toon Boom.

This exciting development took place this weekend when Toon Boom ‘s President and CEO Joan Vogelesang met with HeARTBIT CEO,  Hitoshi Kumagai and signed an agreement during the Quebec Provincial Trade Mission in Tokyo.

The Honourable Jean-François Lisée, Minister of International…

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This Snack Is Just Right


Sorry about the lame title and sorry for no photo’s. I might be able to update this post with photo’s later though. So today I accidently made a new type of snack. I screwed up making homemade chocolate with cacao butter and not wanting to waste it, I threw in some Just Right ceral and a new snack was born. I thought I would share it since it really is quite a lovely treat.

What you will need:

  • Glass Pyrex mixing bowl or measureing jug or a ceramic mixing bowl. If you have neither of these then use a tin mixing bowl, you can’t use plastic.
  • Vegetable steaming pots or a deep pot to put your mixing bowl in to steam melt the cacao
  • A spoon to mix
  • Cupcake paper cups or silicone cupcake cups

Ingredients you will need:

  • Cacao butter
  • (Optional) Coconut oil. I added this to help make it a little softer and for the taste
  • A sweet syrup such as corn syrup, maple, agave or honey to sweeten the cacao butter.
  • 2-3 tablespoons of Carob powder or Cocoa powder. Preferably pure.
  • Just Right cereal

How to make:

I did not measure my cacao. I simply cut it 2inches buy 4inch slice. It made approximately less than 1/3 cup of liquid cacao. So make a cut approximately 1/3cup worth and place into mixing bowl. Add approximately 3 tablespoons of coconut oil. If it’s solid just make the best educated guess you can. It’s ok if you have to much. This is so it doesn’t go too hard when cooled.

Fill your base steaming pot half way with water. Place only the first tier steam pot on top. This is just to keep Cacao from over steaming. You can do this in a regular pot. If you do, don’t let the bowl touch the water. Place the mixing bowl in the top tier of the steamer. Turn on the heat and bring to a steam slowly. When it starts to melt, stir constantly and slowly. Be careful not to burn yourself! When the water has been brought to a boil and starts steaming, turn down the heat to about medium. You really want to melt the Cacao butter slowly so you don’t cook out to much of the nutrients or over cook it.

When the Cacao butter has started to melt and the coconut oil has liquified, add syrup to taste. I recommend about 2 tablespoons of honey or agave nectar. When all the ingredients have melted and combined start to add the Carob powder by lightly sprinkling it into the liquid as you stir. After mixing in the carob powder and there are no lumps and it has all combined start to slowly add Just Right cereal. Turn off the heat as we don’t need it any more.

You can remove the bowl now if you like. To do this (the liquid will stay liquid for quite sometime before becoming solid), remove the pots from the stove first and place on an inactive element away from heat. Remove the top tier and let out some of the steam. Place the tier back on the pot. This will help prevent any steam from burning your arms. Grab either oven safe gloves or a tea towel that has been folded multiple times and use to remove the bowl. Make sure to place a tea towel on the bench first! This is the most important part, otherwise your bowl can smash! Carefully lift the mixing bowl away from the steaming pots with something to protect your hands and then place the bowl on the tea towel on the bench you set up. Use a tea towel or oven safe gloves to hold onto the bowl as you mix ingredients.

As you add the cereal make sure to evenly coat it in the mix. It’s just like making chocolate rice bubble crackle. Add enough cereal so it’s mostly dry but well coated. This will make it stick well together. Use a large spoon and start scooping it into the cupcake paper cups. Just remember to restore it each time before filling a new cupcake paper cup. The reason being that the liquid quickly sinks down to the bottom and the more liquid you have on the bottom of your cupcake cup, the more solid the base will be.

Place in the fridge for at least 1 hour before eating or until firm. After the mix has cooled and solidified they are ready to enjoy!!

 

I will try to get some photo’s to go with this post. The carob powder really makes the chocolate coating taste very rich and chocolatey.