Conching Chocolate
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Premier Tilting Chocolate Refiner - Melanger $300.00

Premier Tilting Chocolate Refiner - Melanger

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Premier Chocolate Refiner - Melanger $260.00

Premier Chocolate Refiner - Melanger

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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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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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Cherry Table Top Grinder - Wet Grinder -2l,motor - 1/5 Hp 150 Watt 230v/50hz $590.00

Cherry Table Top Grinder - Wet Grinder -2l,motor - 1/5 Hp 150 Watt 230v/50hz

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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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www.insideottawavalley.com/ [12/12/17, via www.insideottawavalley.com/]
When the bloom is on the chocolates Cocoa butter is one of the main ingredients in milk chocolate which also contains cocoa solids, sugar and milk solids. At this stage, the mixture has large enough particles in it that it would have a gritty mouth feel. To get around the problem, the [...]

Roodepoort Record [12/28/17, via Roodepoort Record]
National Chocolate Candy Day | Roodepoort Record 28 December is the annual celebration of National Chocolate Candy Day and is the perfect opportunity to enjoy those delicious chocolate treats left over from Christmas Day. The word chocolate is derived from the word xocoatl or chocolatl. The Mayan [...]

Independent.ie [12/30/17, via Independent.ie]
First there was wine, then coffee then bread - now craft chocolate is ... In the beginning, there was the wine snob, swirling his Burgundy goblet and ostentatiously sniffing in restaurants. Then came along the cult of craft beer as Budweiser and Heineken were shafted for small-batch brews. In the last couple of years, coffee [...]

Kansas City Star (blog) [12/08/17, via Kansas City Star (blog)]
Kansas City chocolatier Christopher Elbow ups his chocolate bar game Elbow estimates bean-to-bar offerings will make up 10 to 15 percent of his business. The additional line comes as Elbow takes his chocolate-making operation to a new warehouse space at 2725 Holly St. By next fall, his storefront at 1819 McGee in the [...]

RT @winebcdotcom: From @OliverTwistWine! Enjoy a HANDS ON chocolate making class hosted by Ten Degrees Chocolate Company #Calgary. The work…

RT @winebcdotcom: From @OliverTwistWine! Enjoy a HANDS ON chocolate making class hosted by Ten Degrees Chocolate Company #Calgary. The work…

From @OliverTwistWine! Enjoy a HANDS ON chocolate making class hosted by Ten Degrees Chocolate Company #Calgary. Th… t.co/nNVB9BwdnX 

RT @7LoxRok: #7LoxRok RT @MaxVonSama: #Steampunk Awesome of the Day: Chocolate Conching Machine 'The Chocolatist' via @danaetherman #SamaCu…

#7LoxRok RT @MaxVonSama: #Steampunk Awesome of the Day: Chocolate Conching Machine 'The Chocolatist' via… t.co/1GOU4UZ5NI 

Confectionery and Chocolate Engineering Confectionery and Chocolate Engineering
Published by John Wiley & Sons 2016
ISBN 9781118939765,111893976X
792 pages
The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 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

Craft Chocolate in Utah | Ritual Chocolate in Park City | Visit Utah

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,...

DE GUSTIBUS; Belgian Chocolates, Made in Venezuela

CARACAS, Venezuela— THIS is a busy week for Ludo and Lisette Gillis, two chocolate makers from Belgium who have opened a shop, La Praline, here in the capital of Venezuela. Sunday will be Mother's Day, an occasion when Venezuelans, like Americans, buy candy to give as gifts. Mr. Gillis estimates he will sell hundreds of pounds of chocolates for the occasion, some of it nestled in pretty porcelain boxes. "It will be a struggle to make enough for...

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...