Chocolate Conching
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The Art and Craft of Chocolate: An enthusiast's guide to selecting, preparing and enjoying artisan chocolate at home $15.32

The Art and Craft of Chocolate: An enthusiast's guide to selecting, preparing and enjoying...

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Lindt Excellence Bar, 85% Cocoa Extra Dark Chocolate, Gluten-Free, 3.5 Ounce (Pack of 12) $30.00

Lindt Excellence Bar, 85% Cocoa Extra Dark Chocolate, Gluten-Free, 3.5 Ounce (Pack of 12)

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Premier Tilting Chocolate Refiner - Melanger $300.00

Premier Tilting Chocolate Refiner - Melanger

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Lindt Excellence Bar, Intense Mint Dark Chocolate, 3.5 Ounce (Pack of 12) $37.96

Lindt Excellence Bar, Intense Mint Dark Chocolate, 3.5 Ounce (Pack of 12)

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Lindt Excellence Bar, 90% Cocoa Supreme Dark Chocolate, Gluten-Free, 3.5 Ounce (Pack of 12) $30.00

Lindt Excellence Bar, 90% Cocoa Supreme Dark Chocolate, Gluten-Free, 3.5 Ounce (Pack of 12)

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Beckett's Industrial Chocolate Manufacture and Use $163.35

Beckett's Industrial Chocolate Manufacture and Use

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Premier Chocolate Refiner - Melanger $260.00

Premier Chocolate Refiner - Melanger

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Lindt Excellence Bar, 70% Cocoa Smooth Dark Chocolate, Gluten-Free, 3.5 Ounce (Pack of 12) $27.22

Lindt Excellence Bar, 70% Cocoa Smooth Dark Chocolate, Gluten-Free, 3.5 Ounce (Pack of 12)

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[01/20/18, via ]
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ATD [01/18/18, via ATD]
The Secrets to Making Fine Chocolate—and Great Employees The last step in the journey of a chocolate bar is called “conching,” which is a long process of intense mixing, agitating, and aerating of heated liquid chocolate. This is done to remove any remaining bitterness and water vapor and may take up to 72 [...]

Roodepoort Record [12/28/17, via Roodepoort Record]
National Chocolate Candy Day Thanks to the invention of Dutch chemist Coenraad Van Houten, we can enjoy chocolate in the form we have today. His hydraulic press made it possible to remove the cocoa butter from the cacao – producing a powder, and opening the way for the first [...]

Independent.ie [12/30/17, via Independent.ie]
First there was wine, then coffee then bread - now craft chocolate is having its moment Dairy Milk simply won't cut it anymore for a growing tribe of chocolate connoisseurs who are willing to put their money where their mouth is. Bean & Goose, the Wexford-based company from sisters Karen and Natalie Keane, has just launched a 'tasting [...]

Candy Industry [01/02/18, via Candy Industry]
Sugar reduction trend opens field to alternative sweeteners “When used in chocolate — typically in the range of 35-50 percent — sugar confers multiple functional properties on the chocolate including sweetness, particle size distribution and mouthfeel,” Sensus explains. “During the processing of chocolate [...]

Conching the only white cocao bean known. Thank you @ChocoSolTraders for the sample. It looks like the white choco… t.co/NkzfoOK8kC 

The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 pages
Confectionery and Chocolate Engineering Confectionery and Chocolate Engineering
Published by John Wiley & Sons 2016
ISBN 9781118939765,111893976X
792 pages
Chocolate Chocolate
Published by Dorling Kindersley Ltd 2016
ISBN 9780241288054,0241288053
224 pages
Chocolate, Cocoa and Confectionery: Science and Technology Chocolate, Cocoa and Confectionery: Science and Technology
Published by Springer Science & Business Media 2012
ISBN 9789401179249,9401179247
904 pages

Date Night? Try The Conche, Leesburg's new chocolate-doused restaurant - Loudoun Times-Mirror

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The melting point for chocolate is around 86-90 degrees Fahrenheit, so below body temperature, which means chocolate literally melts in the mouth. Add some low lighting, trendy chocolate and cream-colored décor, a splash of bourbon, and The Conche is Leesburg’s new chocolate-themed wingman. Located in the Village at Leesburg, The Conche seats 72 people, with 12 at the bar and the remaining 64 seats at charming banquettes and tables in the main dining room. When patrons walk in they immediately see the conche, a machine invented by Rodolphe Lindt – as in Lindt chocolate – in 1879 to agitate a chocolate mixture and properly distribute the.

[via www.loudountimes.com]

Home Today Is The Chocolate Chip Cookie Is The State Cookie For Which Two States?... - South Florida Reporter

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In 1937, Ruth Graves Wakefield of Whitman, Massachusetts must have been curious what a little bit of chocolate would add to her cookies. While working at the Toll House Inn, she added cut-up chunks of semi-sweet Nestle chocolate bar to a cookie recipe. The cookies were a huge success and in 1939 Wakefield signed an agreement with Nestle to add her recipe to the chocolate bar’s packaging. Semi-sweet was the original flavor of chocolate chips. Today the chocolates come in bittersweet, semi-sweet, mint, white chocolate, dark chocolate, milk chocolate, and white and dark swirled. The imagination is the only thing limiting what recipes chocolate can be used. Today chocolate chips are used in a variety of baking methods from sweet to savory.

[via southfloridareporter.com]

Filling up on chocolate pudding with strawberries

If you like chocolate and strawberries, Kozy Shack has a new dessert that's right up you alley - bowls of creamy chocolate pudding studded with pieces of strawberries. Most members of the Times-Union Consumer Panel enjoyed the dessert, but a couple gave it a thumbs down.A half-cup serving of the refrigerated pudding contains 150 calories, 2.5 grams of fat, 105 milligrams of sodium, 24 grams of sugars, 10 milligrams of cholesterol and no trans fat.Instead of eating the dessert as a pudding,...

Hometown Tourist: Fresh Coast Chocolate

November 10, 2017It’s a treat that so many love to savor: chocolate.But have you ever gone chocolate sampling?Hometown Tourist takes us to Fresh Coast Chocolate Company in downtown Traverse City to see how craft chocolate is made and how you can grab a sample.“We share space with mammoth, in a lot of ways they have their bar area. We have our actual manufacturing here so you can see us making chocolate. This is kind of going the way with chocolate, coffee, craft beer, craft spirits, it’s a...

Chocolate’s tasteful revolution

Walk into Claire Burnet’s kitchen in Swanage, on the Dorset coast, and you will find all manner of produce: watercress, mint and black garlic, perhaps, from nearby farms; jars of honey from Bob, the local beekeeper; a range of artisanal spirits, including Twisted Nose, a small-batch gin from Winchester; and maybe a Blue Vinny cheese from Woodbridge Farm, an hour’s drive away.Nothing strange about that, you might think: chefs all over Britain are seeking out local, seasonal produce as...

The pioneers of Switzerland’s ‘Chocolate Revolution’

.article_content h3 { color: #000000 !important; } How did a country without a single homegrown cocoa bean become one of the world’s leading chocolate manufacturers? swissinfo.ch explains how the history of chocolate as we know it is the history of Swiss innovation, immigration, luck – and love.The $100 billion (CHF100billion) global chocolate industry has certainly come a long way since the days, some 3,000 years ago, when inhabitants of central and southern America would...