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via Taiwan Business TOPICS]
Vicky Lin's Artisanal Chocolate Finds Taiwan's Sweet Spot After completing the class, Lin took the plunge and started investing in equipment and sourcing cacao beans from farms in the Philippines. She then set up a small cacao processing workshop in the study of her family's home, a space now almost entirely [...]
via The Bellingham Herald]
Bellingham company wants to empower others, one chocolate bite at a time Paul Newman and Ari Lee-Newman made a commitment to create a business that helps people. It will soon be getting national attention. Newman and Lee-Newman operate Bija, which makes organic direct trade chocolate bars, but with a business model that [...]
“Monsoon Chocolate” Factory & Cafe set to open April 25 and the chocolate taco, which is just my favorite thing,” Krantz said. “A Belgian waffle cone taco shell, a salted frozen custard inside of it, dipped in chocolate that we make, and topped with toasted pecans.” Operating hours will be 7 a.m. – 3 p.m [...]
via Jewish Chronicle]
Chocolate start-up For me, it is all about indulging taste buds. They told me in culinary school in America that nobody, apart from the huge producers, actually makes chocolate from the cocoa bean to a finished product. Bakers and confectioners buy it in. And even most [...]
Ethical human claims have grown consistently for the past five years on launches of chocolate products. However, while the Fairtrade claim is now mature, newer claims are starting to appear that attempt to take ethics, sustainability and quality to a new level. Recent certifications from coffee and chocolate confectionery brands include ‘Bean-To-Bar’ and ‘Direct Trade’; although still niche, such claims have escalated rapidly in new launches in the last few years.What is ‘Bean–to-Bar’ and...
Tweet ThisStorey PublishingBean-to-Bar Chocolate © by Megan Giller, used with permission from Storey PublishingAs I discuss in my book, Bean-to-Bar Chocolate: America's Craft Chocolate Revolution, chocolate is having a moment. Like craft beer and specialty coffee, the number of small-batch chocolate makers is on the rise : Fifteen years ago there were only about five in the country, and now there are more than 200. In other words, craft chocolate is poised to be the next big...
A chocolate factory hums in a Chandler backyard. It's located just past a leaf-covered trampoline, in a guest house. The property and chocolate operation belong to Denae Hostetler. Denae crafts chocolate the hard way. She sells that chocolate under the DNA Chocolate label. Her stuff makes the competition taste like candle wax. Denae’s chocolate operation takes place in a kitchen, tiny living room, and large closet.She spends 12 hours a day making chocolate. Because she has to look after her...
Rob Anderson is a geek. So he makes chocolate for other geeks, or, more accurately, "people who really like chocolate and geek out about it."What does he mean by that? If you change one step of the chocolate-making process, you change the taste of the resulting chocolate entirely. And Anderson wants to show you exactly what that means. Fresco Chocolate, his company, roasts beans four different ways and conches (aka aerates and stirs) chocolate four different ways to create totally unique bars...