Wonderful information on the relationship between cocoa, chocolate, and bone health in humans. As well, great information on the various nutrients within cocoa and chocolate.
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A look into how certain fermentation parameters decrease the levels of cadmium in the cacao nib.
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A unique look into the origins of genetic strains of the S. cerevisiae yeast associated with cacao fermentation.
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An excellent summary of potential hazards carried by the main artificial food colourings used today, with a great list of references to follow up with.
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A close look at Chuncho cacao, and using the aroma and flavour of cacao fruit pulp as a technique to identify and conserve fine flavoured cacao worldwide.
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An analysis of various dark chocolates made with the same cacao, but with various treatments applied during the process. The aroma profile of these chocolates were altered according to how long the pods were stored before fermentation, and the temperature at which the cacao was roasted.
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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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Some assume that purchasing chocolate made with fine cacao is directly helping those who grow this expensive cacao. This isn’t necessarily the case in Ecuador, where the most fine cacao in the world is grown. This research looks into the livelihoods of the growers in Ecuador, and the trade-offs of growing bulk versus fine cacao.
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Although fermentation impacts the flavour and qualities of the cacao, it appears that the type of cacao somehow impacts the types and populations of microorganisms. It seems as though type of cacao impacts to a degree how it ferments, which will impact the flavour and qualities of the final chocolate.
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The impact pod storage has on the cocoa pods as well as the cocoa seeds. Can pod storage improve the aroma profile of cacao and offer farmers the chance to improve the flavour of their bulk cacao?
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Raw chocolate versus traditional roasted chocolate. Raw chocolate is a growing sector within the chocolate industry, and often boasts high levels of antioxidants, higher than traditional roasted chocolate. However, we often don’t get a chance to see actual hard evidence of the levels of antioxidants in such foods. Zyzelewicz et al. analyzed how various roasting techniques changed the levels of polyphenols within raw versus roasted cacao beans.
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The fruit of the cacao is why humans first took an interest in this plant, which eventually lead to the making chocolate from its seeds. The cacao fruit is crucial to the process of making chocolate, but how important is its flavour? Bertus Eskes and a team of researchers conduct a few experiments with this question in mind.
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Chocolate is being pushed into the “superfoods” category. However, it’s important to keep in mind that although dark chocolate has its benefits in regards to health and nutrition, it is also high in fat, calorie dense, and contains significant levels of oxalate. Oxalates are tied to kidney stones, and those who suffer from kidney stones are often suggested to limit or reduce their intake of chocolate and cocoa products.
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Chocolate from Peru! Chocolate from Indonesia! Which one is better quality? Or does it really determine quality at all? Learn what origin has to do with your chocolate, and what it doesn't.
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Chocolate Maker versus Chocolatier. What's the difference? Don't they both make chocolate? Not quite. Learn the differences, the grey area, and why it matters to you.
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Fine chocolate, unlike commercial chocolate, contains aromas such as pear, bread, and hazelnut. This is due to the volatile aroma molecules developed during processing. Take a peek into the flavour profile of one specific chocolate bar, Blanco de Criollo by Amedei.
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It may be rude to make a lot of noise while you eat. Breathing heavily while your table guest is trying to enjoy their meal. However, research and mindful experience has taught us that mouth movements, mindful eating, and proper breathing techniques greatly enhance the flavour of our food.
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Understanding the percentage on dark chocolate bars is straight forward, but it may get confusing when we see more than just two ingredients on our chocolate bar: cocoa bean and sugar. As well, high percentage chocolate bars are often associated with quality, but is percentage a factor of quality?
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Inflammation has been shown to be controlled or improved with moderate consistent consumption of dark chocolate. The antioxidants in chocolate and cacao have been shown to improve vasodilation, which help overall cardiovascular health. However, moderation is key!
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