How does sugar impact the flavour of chocolate? Some say sugar brings out the flavour of chocolate, but what does that mean exactly?
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How to find and buy fine chocolate. How does one know what to look for?
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How do I make the perfect hot chocolate or drinking chocolate? Use fine bean to bar chocolate to make and these tips for a perfect hot chocolate, the way it was intended.
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Which country grows the best cacao? Is it Venezuela? Peru? Does country of origin even matter?
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The challenges of selling fine chocolate are often overlooked or not taken seriously, especially by those within the fine chocolate industry who take it for granted what it was to not understand or appreciate fine chocolate.
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Why is craft fine bean to bar chocolate so expensive?
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Who invented chocolate? A great question, with perhaps a surprising answer.
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Understanding the structure of chocolate looks at the various crystal structures of cocoa butter, and a look at a type of pre-crystallization process to help in tempering.
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Why is Swiss chocolate so well known as the best chocolate? Is it true? There is reason why Switzerland has become world renowned for chocolate, but it’s time to rethink if that’s still true.
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Millennials and chocolate product ethics: Saying one thing and doing another.
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Testing two pre-crystallization tempering methods. One conventional and one using Bvi cocoa butter seed in order to see their impact on product quality and storage.
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What is the difference between cocoa, coffee, and coca? Are they related plants?
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What you can do with out of temper chocolate!
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An easy and great way to locate fine cacao suppliers around the world so that you can focus on making fine chocolate!
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How starter yeasts impact fermentation, and their impact on flavour precursors such as reducing sugars and free amino acids.
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A detailed look into what impacts the flavour of cacao and chocolate from genetics, to processing, to ingredients. It will also look into ways the flavour of chocolate can be analyzed.
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An overview of the flow (rheology) and textural qualities of chocolate, as well as the impact various processes have on chocolate texture properties. Written by Afoakwa, Paterson, and Fowler.
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The impact of both pod storage time and roasting time on the browning index and colour of fermented cacao beans.
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A study contrasting the CocoaTown melanger and Stephan mixer as an alternative to the 3-roll refiner and ELK’olino conche for small scale bean to bar chocolate makers.
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A scientific explanation for what a chocolate ganache is composed of, what defines it, and the difference between a emulsified and split ganache.
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