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The Science of Chocolate Discussions (18)
| Discussions | Replies | Latest Activity |
|---|---|---|
 Pre-washing cocoa beans before dryingHello, Does anyone have information about how washing pre-fermented cocoa beans before drying affects bean flavor? The only information… Started by Teresa Ulrich |
2 |
May 8 Reply by Teresa Ulrich |
 The perfect paring: Chocolate with _____?As we go through life's various sensory taste stages, I am trying to learn from other people's experiences. On average, a child's taste and… Started by Ramon Recalde |
3 |
Apr 25 Reply by Louis Varela |
 Know of High Quality Couvertures with Non-GMO Soy ?Hello all, This year (with many thanks to Clay for his guidance) the Good Food Awards will have a confections category, to be detailed in… Started by Susie Wyshak |
7 |
Mar 23 Reply by Thomas Snyder |
 Purest Choco Drink?What is the "raw"-est / purest way to brew chocolate? I've read in some forums that they've tried brewing ground fermented/roasted cacao be… Started by Jason Banico |
4 |
Feb 26, 2012 Reply by Jason Banico |
 Grinding raw cacao with low heatAnyone know if a machine that can grind raw chocolate rally fine without overheating it....?? Started by Aylen Lyra Doucette |
5 |
Jun 20, 2011 Reply by Harry Way |
 aging chocolate in temperHi, I am thinking of a crazy gravity flow chocolate factory that wastes as little energy as possible and one step I always hate is when I m… Started by charley wheelock |
1 |
Feb 28, 2011 Reply by Seneca Klassen |
 Melangeur vs modernityI was wondering what people's opinions were regarding artisan chocolates being refined and conched with stone wheel mills- melanguer, edge… Started by holycacao |
5 |
Feb 27, 2011 Reply by Andal Balu |
 Report from Nicaragua Cacao HArvestDear Fellow Chocolate Scientists Greetings from the Nicaraguan cacao harvest (delayed slightly due to a very rainy rainy-season) now in f… Started by John Hepler |
1 |
Jan 13, 2011 Reply by John Hepler |
Fermentation and old varietiesI am recently back from 3 months in Nicaragua and southern Mexico, my secondary goal being to understand more about cacao, and make better… Started by John Hepler |
6 |
Nov 12, 2010 Reply by Frank Homann |
Aging and ConchingI've noticed how, after I make a batch of chocolate, usually very plain-- cacao paste, sugar, added fat-- it gets much better tasting in a… Started by John Hepler |
4 |
Oct 24, 2010 Reply by John Hepler |
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