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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Who makes the best high quality chocolate in the world? Many makers you likely never heard of. Learn qualities make for fine chocolate, and which do not. You may be surprised!
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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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How to store your chocolate to keep it well and retain the flavour.
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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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The myth that soil and climate impact the flavour of cacao not only has no research to back it up, but distracts us from more important aspects such as genetics and processing methods like refining.
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What is dutched cocoa powder? Is it the best kind of cocoa powder?
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Truffles? Bonbons? What’s the difference? Hint: It’s not what’s inside.
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Is white chocolate made from the same cacao that we use to make dark chocolate?
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Can you make chocolate without cocoa beans? No. And here is why.
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What is vegan or plant-based chocolate? How do I know if it’s vegan?
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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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Fermentation-like incubation of cocoa seeds without the use of microorganisms, but instead their metabolites to induce the same breakdown within the cococa seed as with natural fermentation.
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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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