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via Sarasota Herald-Tribune]
The holy grail of a healthier chocolate bar In Napa, the two friends founded K + M in 2012 with the intention of using Manni Oil to make the "perfect chocolate bar," Keller said. Extra virgin olive oil would replace the traditional cocoa butter — the fat found in cocoa beans — in the finished [...]
via Food Business News]
A defining moment for craft chocolate “One trend in craft chocolate is actually to make two-ingredient chocolates; just cocoa beans and sugar,” Mr. Kintzer said. TCHO Chocolates, Berkeley, Calif., offers single-origin chocolate bars featuring beans from Ghana, Ecuador and Madagascar, as [...]
via Miami Herald]
Cuban coffee, cigars and chocolate? Little Havana opens a new chocolate factory Cao Chocolate, based in Pinecrest since 2012, with experimental cacao groves in the Redland, is the only other chocolatier producing bean-to-bar chocolate in South Florida. She returned to Miami to make distinct chocolate from each of seven farms in [...]
via Verde Independent]
Gone Green Superfoods in Sedona celebrates 10 years of organic chocolate bars Cacao is used to make cocoa, and thereby, chocolate bars. The name Gone Green came from Hamburg and Watts' decision to be sustainable from “farmer to consumer,” focusing on “social, economic, and environmental solutions for all people worldwide,” [...]
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...