A short introduction of the different options for the automatic tempering machine of Chocolate World Belgium. For more information, please contact us ...
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via Hastings Tribune]
Two programs, one sweet project To date, they have made about 200 chocolate bars and 300-400 of the coins. “Any time you can combine two programs and do collective work together I think it's awesome,” Higel said. Two students involved in the chocolate-making process were Megan [...]
via Odessa American]
Chocolate shop opens Saturday The chocolate factory and shop is at 7200 Sprague Road, next to Merritt's machine shop. There, Gabaldon and Merritt import cacao beans from all over the world and process them into chocolate bars and other products that they sell individually or [...]
via New York Times]
My Upper East Side Story: Pizza, Schnitzel, a Piano Bar But I can also see an area that has held on to its manners and personality while other locales — its neighbor across the park, the Upper West Side, say — have been pruned and vacuumed by the Big Bad Homogenization Machine, which sucks up bookstores [...]
Chocolate making adds sweet touch to Heuvelton's Pickens General Store She also works as a teaching assistant in a first-grade class at Heuvelton Central School, so she has more time during the summer for candy making. Ms. Kelley ended up creating her own maple cream recipe because she was determined to use real maple [...]
NewsOK BrandInsight provides a place for local organizations and companies to connect directly with the NewsOK audience by publishing sponsored native advertising articles of interest on the NewsOK digital platforms and to participate in the... BrandInsight content is produced by the organizations and included in this special section as a service to NewsOK readers. Vending machines are a highly visible source of snacks and beverages. Improving the nutritional quality of vending machine selections is an important step toward creating healthier options in public places. “Healthy vending is not about taking away choice but rather adding choice,” Kasey Volpe, regional campaign manager for the Healthy Vending initiative of the American Heart Association/American Stroke Association.
brizzle born and bred
Inside a tiny, hard-to-find storefront in Brooklyn lies the darkly whimsical world of a most unusual "candy alchemist. He calls himself "Eugene J. ," and this real-life Willy Wonka is whipping up his own new confections across town from where Roald Dahl's Charlie and the Chocolate Factory will open on Broadway later this month. Not much is known about this quiet man in black, who prefers to keep the focus on the candy. As hundreds of pellets tumble hypnotically inside a revolving silver sphere, Eugene J. recalls some of his earliest prototypes. "Everyone else had an Easy-Bake Oven," he says. "I had this candy-making kit with a little double boiler and little gizmos to cast gummies into little molds.
The focus for Ritual has always been on handcrafting ethically sourced, single-origin beans into chocolate bars with a focus on tasting “terroir.” As many wine connoisseurs will be familiar, terroir is the unique character and taste imparted from a growing region — soil, weather, topography, etc.For instance, Ritual’s Madagascar 75 percent is delightfully acidic, with notes of raspberry and citrus. Ritual calls the Madagascar bar the “gateway chocolate for non-believers.” Continuing on,...
3D printing is a hot trend. You can make almost anything and it’s becoming more accessible all the time. One thing that’s still hard to 3D print is food. While there are some commercial 3D food printers on the market, such as the PancakeBot, it’s still very experimental. So why not make your own? Evan Weinstein did just that with his Cocoa Press.Weinstein is now a junior at the University of Pennsylvania studying mechanical engineering and applied mechanics, but he started building the Cocoa...
Some recipes are happy accidents: a spice added by mistake might wake up a tired braise, a little extra butter or cream can coax more flavor out of poultry or eggs, adding ingredients in an odd order might mean the difference between a dense cake and soft, layered baked mousse. But at San Francisco’s Dandelion Chocolate, a company known for its exacting sourcing, processing, and presentation, accidents are rare. Almost everything has been made with stringent attention to detail, a commitment...
What is Ruby chocolate? There is a type of chocolate out there called Bean-to-Bar (BTB) chocolate which is named after the process of making it. This new version of the well-known snack could constitute a threat to the existing chocolate-making companies. ( Wilkies Chocolate | Wilkies Chocolate ) Bean-to-Bar (BTB) means that all the process of making the chocolate happens in-house. From sorting, to roasting, to cracking, all the way to moulding, the entire BTB process happens...