Subscribe: http://bit.ly/H2CThat Recipe: https://goo.gl/oA2TMX How To Cook That Channel: http://youtube.com/howtocookthat Hi I am Ann, How to Cook Join me ...
This RSS feed URL is deprecated [...]
Geeks are using science to make the best chocolate ever 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 [...]
via Lifehacker Australia]
How to Make Superior Hot Chocolate Without a Mix Method 1: Use a dark chocolate bar. If you want an intense, almost aggressively chocolate beverage that demands to be sipped, not slurped, this recipe from Bean to Bar Chocolate: America's Craft Chocolate Revolution by Megan Giller is for you. For two [...]
via The Advocate]
From bean to bar to South Broad Street with the new Piety and Desire Chocolate Nobles started his business from DIY roots. The New Orleans native has pursued music and photography and initially saw chocolate as another creative outlet. “I fell in love with it instantly,” he said. “I mean, that realization that you can make [...]
First there was wine, then coffee then bread - now craft chocolate is having its moment While a hastily-scoffed Galaxy may have once been enough to satiate a 4pm sugar craving, now we're looking for a square of 70pc dark chocolate instead. But what is it that makes craft or 'bean-to-bar' chocolate taste so different from standard [...]
RT @OutOnALumb: You definitely want to read @megangiller's deep dive on how professional baking nerds are using science to make the best ch…
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...