which oil based essence and color in best in india?
Added by Aarti on October 17, 2014 at 3:25am — No Comments
In 2004 I started making bars with rice, millet, kamut and quinoa puffs. I'd like to expand the line to goji berry and other dry fruit. I used to make them manually, but now I am preparing to introduce a depositor. In the picture old labels are shown, which will be…Continue
Added by Predrag Miladinovic on October 13, 2014 at 5:23pm — No Comments
Shout outs to SPAGnVOLA and Askinosie in today's Root Chocolate post...
Most chocolate consumers don’t consider where their chocolate is coming from. Those of you reading this blog are already ahead of your peers, because you’re educating yourself about the process, about what it takes to bring those tasty bars of chocolate to your tongue.
Even then, the majority of what I’ve covered so far involves the processing end of chocolate, once it’s considered cocoa. However,…Continue
Recently, I had the opportunity to speak with two true chocolate experts. The first was Chloe Doutre-Roussel, author of The Chocolate Connoisseur. We sat at Dandelion in San Francisco, where she was doing a book signing on her way up to the Northwest Chocolate…Continue
Added by Landen Zernickow on October 7, 2014 at 12:39am — No Comments
Added by Landen Zernickow on October 4, 2014 at 1:25pm — No Comments
You may be wondering when we’re going to get on with making this delicious hobby into a business. Well, we’re not quite there yet, but I’ll share one option we’re considering: the CFO or Cottage Food Operation.
First of all, to operate a food business is no easy task, particularly in this litigious society of ours where McDonalds needs to label coffee as hot and Nytol has to label sleeping tablets with “…Continue
One of the implications of wanting to partner directly with cacao farmers is learning how to import cocoa beans.
My first ever post on The Chocolate Life was a naive call for small-scale farmers to send me their beans. Little did I know that one of the biggest hurdles to starting a “from the bean” chocolate…Continue
At Root Chocolate, we've learned a lot since our first batch of chocolate and are starting to churn out more professional chocolate. However, we love the accessibility of our first recipe and its simplicity. Learn more about the biggest difference between our first and most recent batch, and what we have to say about keeping chocolate-making accessible!
Added by Landen Zernickow on September 22, 2014 at 4:35pm — No Comments
A better, cleaner and fairer world begins with what we put on our plates – and our daily choices determine the future of the environment, economy and society. – Slow Food USA
This is so relevant to those of us who make chocolate at home and who take the time to create chocolate from the bean. Read more on the blog:…Continue
Added by Landen Zernickow on September 18, 2014 at 5:16pm — No Comments
Added by Landen Zernickow on September 15, 2014 at 6:46pm — No Comments
Read about our experience making chocolate with Siriana Cacao today on the blog:
Added by Landen Zernickow on September 11, 2014 at 3:53pm — No Comments
What does supply chain have to do with chocolate? Read more on the blog about my personal connection to supply chain consciousness!
Check out today's post on our experience with tempering and bloom. This has been one of the most evasive parts of making chocolate and we're looking for advice from the experts. Read about our attempts and let us know what you suggest!
Added by Landen Zernickow on September 4, 2014 at 8:38pm — No Comments
A new blog post is up, featuring Clay Gordon's advice for making chocolate at home. Enjoy!
Added by Ggirl Bldr on August 30, 2014 at 11:00am — No Comments
“You never know when a small decision will have a profound impact on your life.” – Clay Gordon, the world’s first international chocolate critic
Read more on today's blog post, part one of a two-part series with The Chocolate Life's own Clay Gordon!
Added by Landen Zernickow on August 28, 2014 at 9:46pm — No Comments
Chocolate and cherry is always a delicious combination, and this recipe is no exception. These 'cup-pakens' have mini cherry pies hidden inside of moist chocolate cupcakes. Best of all, they are topped with a rich, real-cream chocolate ganache. Try it! I guarantee you will impress all…Continue
Added by Lisabeth Flanagan on August 28, 2014 at 2:00pm — No Comments
A new post is up about our new melanger and our biggest batch yet! Check it out at the address below:
Added by Landen Zernickow on August 25, 2014 at 9:57pm — No Comments
Hi chocolate-making community,
A new post is up on the blog about winnowing. Help me figure out a smart solution for winnowing at home that doesn't break the bank or require expert engineering skills!
Looking forward to your advice!
Added by Landen Zernickow on August 24, 2014 at 1:31am — No Comments