The Science of Chocolate

Information

Are you interested in all the nitty gritty details of cacao and chocolate - genetics, geopolitics, agronomy, taxonomy, and the like? Then this is the group to join to take a deep dive into chocolate.

Location: Worldwide
Members: 305
Latest Activity: May 11

28 members like this

The Science of Chocolate Group on TheChocolateLife is looking for a sponsor

If you are interested in sponsoring this group, please contact Clay Gordon by sending e-mail to claygordon (at) thechocolatelife (dot) com.

Discussion Forum

Pre-washing cocoa beans before drying

Started by Teresa Ulrich. Last reply by Teresa Ulrich May 8. 2 Replies 0 Likes

The perfect paring: Chocolate with _____?

Started by Ramon Recalde. Last reply by Louis Varela Apr 25. 3 Replies 0 Likes

Know of High Quality Couvertures with Non-GMO Soy ?

Started by Susie Wyshak. Last reply by Thomas Snyder Mar 23. 7 Replies 0 Likes

View All

Comment Wall

Comment

You need to be a member of The Science of Chocolate to add comments!

Comment by xinhong liu on January 11, 2010 at 9:04am: Hi Steve,

If it's unregulated it might be very difficult to sell the idea to the consumers. At lest now it's not ready to use 'raw' as a marketing tool.

What do you think?

Xinhong

Comment by Sacred Steve on January 11, 2010 at 8:02am: currently, as far as I know, the word "raw" is completely unregulated in food commerce and manufacturing in the USA. Interestingly, that is not the case with the word "fresh".

Comment by xinhong liu on January 11, 2010 at 7:39am: Just want to ask a question on 'raw chocolates'.
When 'raw chocolates' are put on the labels how I will know if they are 'raw' or not? Is there labeling regulation against to it?

'raw chocolates' is a good idea to give a new image to chocolates as a food that has more health benefit than just a treat. If anyone does 'raw' label please give your insights on this one?

Thanks,

Xinhong

Comment by David Rudolph on January 8, 2010 at 10:32pm: sai, the less processed the better, more enzymes for nutrition

Comment by Arun Bhargava on January 5, 2010 at 5:19pm: Well Liu,
I think, this question must be best answered by nature or by god himself. :-) . a bad joke. Seriousely, I think, it is just a natural evolution. Each tree or plant is 'the way it is'

I think, some botany professor should give true answer.

Comment by xinhong liu on January 5, 2010 at 2:56pm: Thanks Steve.

I have a question here if anyone has the answer please tell me. Why cacao pods grow from cacao tree trunks but not branches?

Thanks

Comment by Sacred Steve on January 5, 2010 at 2:49pm: Search this site for "raw chocolate" and "raw cacao" or "raw cocoa". There are several threads which should answer most of your questions.
Hearts!
Sacred Steve

Comment by xinhong liu on January 5, 2010 at 2:43pm: Hi, everyone,
I'm a new starter with chocolate business but I want to understand more about the science part of chocolates , the processes involving in from beans to bars.
I have not got many chances to taste many different origin chocolates. I hope your guys experience and insights will help me to understand the sience of tastes or compensate my shortcomings.

Thanks,

Xinhong

Comment by Sai Corson on December 12, 2009 at 7:23pm: Ok, out with it: raw cocoa, it is still fermented right, so why bother trying so hard not to heat it over 115 degrees? And if it has been fermented, then what are you buying that is different from regular cocoa? The fact that it hasn't been dutched? Any insights would be useful to me here....

Comment by Clive Brown on November 18, 2009 at 12:15am: Kasper The subject of food science is fascinating, and very useful to know for careers in the food industry. I would say that the technical side has to be tempered with a passion for the medium. Now its quite easy to get passionate about chocolate! many of us do so. I would say that if you get seriously interested in chocolate you will find a lot to study and it if you can apply that knowledge to gourmet confections you will have a lot of support.