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The Science of Chocolate Discussions (32)

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Melangeur vs modernity

I 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 HArvest

Dear 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 varieties

I 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 Conching

I'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

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

2 Jul 1, 2010
Reply by Arun Bhargava

Shattering Preconceptions: How Chocolate Really Gets Its Flavor

Back 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

13 Jun 21, 2010
Reply by Kelsey Sheridan

Transparent Chocolate

All 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

7 Dec 29, 2009
Reply by Sai Corson

Nutritional facts

Hi, 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.

1 Oct 20, 2009
Reply by Arun Bhargava

Raw Chocolate

We recently started doing the manufacturing for an artisanal raw chocolate company. In addition to temperature constraints (115F) we are fa…

Started by Michael

2 Aug 3, 2009
Reply by Michael

Emulsifiers in chocolate

These 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

4 Jun 6, 2009
Reply by Robert Osgood

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