Chocolate FAQ & Myths
If you have a question about chocolate, I would love to answer it! I have a lot to say about chocolate, and the problem is sometimes I don't know where to start.
You can help by making topic suggestions. If you go to question drop, you can easily leave me a specific topic idea. I will use the suggestion to create a FAQ/myth post, research post, or video post.
Below are some chocolate related FAQ/Myth posts you may find useful.
Welcome!
Craft bean-to-bar chocolate tasting myths and chocolate tasting tips. Chocolate education.
Is Fairtrade really making a positive impact on our food supply and the people connected with it? What are some some of the negative impacts of Fairtrade certification on cacao and chocolate.
How natural and artificial flavour enhancers in our foods ruin your palate and your health over time, and how they are associated with fine craft bean-to-bar chocolate.
Best before dates, expiration dates, and chocolate. Is it okay to eat chocolate past the expiration or best before date?
What are some off-flavours in chocolate? Mold, sour notes, burnt, ferment / barn, putrid / cheesy, metallic / medicinal may be off-flavours you find in artisan bean-to-bar chocolate.
What do flavour suggestions or tasting notes mean on a bean-to-bar fine chocolate bar wrapper?
Where is the best place to find and locate fine craft bean-to-bar chocolate around the world?
How many cocoa beans can make a chocolate bar? How many chocolate bars can you produce from one cocoa tree?
General myths about chocolate cacao versus cocoa, bitter dark chocolate, sweet milk chocolate, white chocolate, ruby chocolate, chocolate is unhealthy, chocolate is dessert, chocolate terroir,
Tips for tasting fine chocolate. There are many ways you can improve your ability to taste the flavour of fine bean to bar chocolate.
What main factors influence the flavour of fine cacao and chocolate? You may be surprised by some of the answers. Yes, roasting is one, but there are a couple underestimated factors as well. Is terroir a good reason why cacao and bean to bar chocolate tastes so different?
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