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What can be learned in a cacao harvest?What can be learned in a cacao harvest?Fellow Scientists, This subject line is a good excuse to inform you of my coming Cacao Harvest To… Started by John Hepler |
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Jul 1, 2010 Reply by Arun Bhargava |
Shattering Preconceptions: How Chocolate Really Gets Its FlavorBack in 2005 during my second trip to Ecuador to attend the University of Chocolate, our handbook contained a "formula" for how chocolate g… Started by Clay Gordon |
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Jun 21, 2010 Reply by Kelsey Sheridan |
Transparent ChocolateAll this talk about cocoa solids has set me thinking... for those of you who know me, you may know that I work on a five rev system, if I c… Started by Robert Shea |
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Dec 29, 2009 Reply by Sai Corson |
Nutritional factsHi, I'm doing the nutrtitional facts table for some chocolate bars. I found in many webpages (www.nutritiondata.com, for example) some gene… Started by Dolores I. Alvarado R. |
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Oct 20, 2009 Reply by Arun Bhargava |
Raw ChocolateWe recently started doing the manufacturing for an artisanal raw chocolate company. In addition to temperature constraints (115F) we are fa… Started by Michael |
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Aug 3, 2009 Reply by Michael |
Emulsifiers in chocolateThese days it's not all that hard to find a bar of chocolate without some sort of emulsifier in it, the most common being lecithin. Emulsi… Started by Clay Gordon |
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Jun 6, 2009 Reply by Robert Osgood |
Cracking Particle Size: A TimelineIt's well known that Rudolphe Lindt invented the conche in 1879. What is not as well known are: a) In what year was a ball mill first use… Started by Clay Gordon |
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Aug 13, 2008 Reply by Masur |
Deforestation in Cacao growing regions?I haven't done much research on deforestation but am wondering if anyone else has. Anyone aware of research done that indicates what percen… Started by Brady |
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May 20, 2008 Reply by Herbert |
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