How does sugar impact the flavour of chocolate? Some say sugar brings out the flavour of chocolate, but what does that mean exactly?
Read MoreHow to find and buy fine chocolate. How does one know what to look for?
Read MoreHow 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.
Read MoreWhich country grows the best cacao? Is it Venezuela? Peru? Does country of origin even matter?
Read MoreThe 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.
Read MoreWhy is craft fine bean to bar chocolate so expensive?
Read MoreWho invented chocolate? A great question, with perhaps a surprising answer.
Read MoreUnderstanding 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.
Read MoreWhy 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.
Read MoreMillennials and chocolate product ethics: Saying one thing and doing another.
Read MoreTesting 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.
Read MoreWhat is the difference between cocoa, coffee, and coca? Are they related plants?
Read MoreWhat you can do with out of temper chocolate!
Read MoreAn easy and great way to locate fine cacao suppliers around the world so that you can focus on making fine chocolate!
Read MoreHow starter yeasts impact fermentation, and their impact on flavour precursors such as reducing sugars and free amino acids.
Read MoreA 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.
Read MoreAn 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.
Read MoreThe impact of both pod storage time and roasting time on the browning index and colour of fermented cacao beans.
Read MoreA 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.
Read MoreA scientific explanation for what a chocolate ganache is composed of, what defines it, and the difference between a emulsified and split ganache.
Read More