Chocolate Making 101
Below are some helpful myth busters about chocolate making you may have come across online. One thing you need to understand is that this concept of making chocolate from the cocoa bean, at home, at small scale, is relatively new for most of the world. Twenty or Thirty years ago it was essentially unheard of.
It’s because of this reason that you have many people learning as they go, often with no expertise in the kitchen or in the science behind chocolate making. This caused many to take anecdotal evidence as fact, or make things up as they go along. This has lead to a lot of poor information online coming across as fact, when there really is no scientific basis for this. Remember people have been researching and making chocolate (as we know it today) for decades. And unfortunately much of that information hasn’t trickled into the “bean-to-bar” community. Much of the myth correcting here is based on years or decade old research on chocolate manufacturing and science that predates much of the nonsense you find in the bean-to-bar sphere today online.
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