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
I do a lot of experimenting with Flourless Chocolate Cake, and lately I have worked on recipes for white and milk chocolate (instead of the same ol' dark chocolate cake). Here is result of my white chocolate experiments with fresh Ontario peaches: http://ultimatelychocolatecakes.blogspot.ca/2014/08/flourless-white-chocolate-cake-with.html I'd love to see your flourless chocolate cake…Continue
Added by Lisabeth Flanagan on August 21, 2014 at 8:22am — No Comments
I have tried all the commercial brands and some craft brands....but what are your favourite craft, bean-to-bar 85% dark chocolate bars? Please tell me in the comments section on my blog page: http://www.ultimatechocolateblog.blogspot.ca/2014/08/whats-your-favourite-85-chocolate-bar.html
Added by Lisabeth Flanagan on August 21, 2014 at 8:17am — No Comments
Dark chocolate is probably one food that is not only sinfully delicious but nutritious at the same time. Dark chocolate is loaded with antioxidants and contains a good amount of soluble fiber and essential minerals. A 100 gram bar of dark chocolate contains 70-85% of cocoa extract. If you further breakdown the contents, you get fiber, iron, magnesium, copper and manganese, potassium, phosphorus, zinc and selenium. Of course, we can’t afford to forget that it also contains a considerable…Continue
Added by Freddy Falck on August 19, 2014 at 4:00pm — No Comments
Reading some papers about cacao propagation I stumbled upon a granted patent on embryogenesis procedure on theobroma cacao tree. What I found alarming is that as long as a decade there're methods to introduce external traits to the embryo. Oficially creating a GMO cacao tree.
Here's some extract from the document :
"A “foreign gene” is intended to mean any gene or polynucleotide not naturally found in cacao. In addition, this technology enables the…
Added by José Crespo on August 17, 2014 at 5:30pm — No Comments
Dear chocolate makers and chocolate lovers,
I wanted to share my blog, where I'm writing about my chocolate-making endeavors and experiences. Please feel free to comment. If you'd like me to highlight your business or your ideas, shoot me a private message and I'll reach out to do an informational interview.
Thanks for being such a great community!
Added by Landen Zernickow on August 13, 2014 at 2:28pm — No Comments
When I recently wanted to blog about a Amsterdam-based bean-to-bar chocolate maker I realized that I never properly introduced 'bean-to-bar' on my own blog.
Now I finally made a brief drawing to roughly illustrate the process from tree to chocolate with a focus on the flavor developing steps (which is: fermentation, roasting, conching). Hard to hide my science background I guess... ;)
On my …Continue
Here I am with Roberto Granja of Transmar, one of the larger cacao companies in Ecuador. Roberto was at last year's Salon as well and they buy production from San Martin and Huanuco in Perú as well as other places.Continue
Added by Clay Gordon on July 15, 2014 at 2:00pm — No Comments
The 5th annual Salon del Cacao y Chocolate was held in Lima, Perú July 4-6. This was followed up by La Ruta del Cacao, a trip into la selva (the jungle) in and around Tarapoto in San Martin province July 7-9. I was one of a group of more than 20 invited international guests who attended both the Salon and La Ruta.
As with last year, the two events were organized and enjoyed the support of a broad range of organizations and government ministries including the Perúvian federal…Continue
Added by ChocoFiles on July 7, 2014 at 12:51pm — No Comments
For quite some time now, I’ve been in love and fascinated with theobroma cacao, the plant. Whose seed was once used as currency in pre-columbian civilizations in South America I live in Puerto Rico, one of the places the Spanish conquistadors brought seeds and and started commercial production in the 17th century. Historical records show that along with ginger, cacao was the main agricultural crop at that…Continue
Added by José Crespo on June 29, 2014 at 8:16am — No Comments
25 Years in chocolate and pastry business , i design pastry and chocolate and design Special Machinery i have more than 180 customers around the world , i give ideas and know how , sometime recipe , i help to provide chefs , machines . material , to share you any question in business start up even mechanical or electrical problems in your machine
i hope i get good friends from this site since i belong to this business and chocolate life
Added by Maroun Milan on June 28, 2014 at 9:58am — No Comments
Amsterdam is not only an extremely pretty city. It also offers some great options for chocolate lovers and its chocolate scene was growing fast during the last few years, so I now list the best Amsterdam chocolate locations on my blog. There are many very decent chocolatiers and some really excellent ones. There is a fantastic chocolate bar shop specialized in high quality single origin chocolates.…Continue
Added by Sweet matter physicist on June 11, 2014 at 4:00am — No Comments
ChocoVivo, just ten minutes east of Venice, is the first bean to bar chocolate manufacturer I’ve found in LA.
For the full story (including taste-testing!) come on over to The Chocolate Tourist blog.…
Added by The Chocolate Tourist on May 16, 2014 at 12:47pm — No Comments
Maybe not! Listing common ingredients in "chocolate" that could be inducing symptoms. Do you or a friend suffer from the following?
It's all at The Chocolate Tourist blog.…Continue
Added by The Chocolate Tourist on May 9, 2014 at 1:38pm — No Comments
Potomac is the first chocolate maker I ever interviewed. My friend Valerie and I met Ben Rasmussen and got to watch him make chocolate. From scratch.
A one-man bean to bar maker with a childlike joy in the process of making good chocolate!Continue
Added by The Chocolate Tourist on May 7, 2014 at 11:20pm — No Comments
As I have since 2007 I am once again researching theobromine and caffeine in cacao.
Starting with this study:
"HPLC Determination of Methylxanthines and Polyphenols Levels In Cocoa and Chocolate Product"
I am going to add to this as I go along and learn more so I will warn you in advance that it will be rambling and not very well organized. Someday I hope to…Continue
Cacao is endemic in the locality of Maria Aurora. In the neighborhood of Brgy. Diaat alone, cacao trees are grown in backyards. I was even shown of one resilient and abundantly fruiting cacao that is precariously thriving on a rocky ground on one end of the bridge just on top of its abutment. The tree appears like dangling on a…Continue
Added by Pinoy Chocophile on May 2, 2014 at 1:30pm — No Comments
I tried many times make chocolate ,it will not come solid stage.it's coming liquid.whenever i kept outsite of freezer will come liquid stage.How to make solid stage.Please advice to me.