Conching Process Of Chocolate
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[04/23/18,
via ]
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[04/16/18,
via Entrepreneur]
Echoing The Past, Heralding The Future: Mirzam Chocolate Makers
This is followed by a winnowing process, where the cocoa beans are cracked to separate the light outer husk from the dark nibs inside. While the husk is used to make cocoa tea, the nibs –each of which is essentially 100% dark chocolate- are then [...]
[03/28/18,
via Broadsheet]
Haigh's Opens a New $15m Factory Just in Time for Easter
After a process that includes winnowing, milling, pressing, blending, conching and beating, the chocolate is then poured into moulds such as bilbies, chickens, frogs and, of course, eggs; classic and hollowed or filled with scorched almonds, truffles [...]
[04/12/18,
via Candy Industry]
Davis Chocolate expands from private label to branded items
At 15, Davis began working at Deco-Chem, Inc., the automotive and industrial ink company his father launched in 1971. Davis worked his way up from the lab to the company's helm, becoming president in 2006. But after coming across some equipment, he [...]
[03/27/18,
via HeraldScotland]
Glasgow firm on mission to make chocolate healthier
Ingredients blend together for around four to five days, in a process called refining and conching, before being tempered, the method which creates “shiny, snappy” chocolate. “You have to make sure the temperature is correct – even the moulds have to [...]
The Science of ChocolatePublished by Royal Society of Chemistry 2017
Confectionery and Chocolate EngineeringPublished by John Wiley & Sons 2016
Food ChemistryPublished by Springer Science & Business Media 2009
ChocolatePublished by Dorling Kindersley Ltd 2016
Atypic Chocolate Opens in South Melbourne
Charles Lemai, Atypic Chocolate’s founder and chocolatier, has been in the pastry business for more than two decades. He began his apprenticeship in France when he was just 14 years old, which paved the way for his specialty handmade chocolate.“In France, when you’re doing your degree to be a pastry chef, chocolate is also part of your education,” Lemai says. “I’ve been working for the past 20 years as a pastry chef and chocolate has always been part of it.” Behind a sheet of glass at his new...
A taste of virtual chocolate
A taste of virtual chocolateOctober 7, 1997Web posted at: 2:04 p.m. EDT (1804 GMT) (CNN) -- Hmm. Chocolate. If you're hooked, nothing beats the real thing. But virtual chocolate is better than nothing. So the next time a craving catches you empty-handed, get on the Web and try clicking for candy. Godiva For 70 years, chocolate connoisseurs have known the name Godiva. Not only can you order from an assortment of dark and milk chocolates or decadent truffles, their site will tell you...
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...