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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 [...]
The TCHO factory tour is rich, chocolatey goodness for bean-to-bar nerds All these rules may make you wonder: is this chocolate factory tour worth the $10 ticket price? Will it even be fun? And most importantly, will we get to eat chocolate? Fortunately, the answer to all of these questions is yes. Still, this is a tour [...]
via The Advocate]
From bean to bar to South Broad Street with the new Piety and Desire Chocolate Piety and Desire is a “bean-to-bar” chocolate maker that lays the whole intricate process bare. Beans arrive fermented and dried in burlap sacks from farms in Central America and South America. When Nobles is through with them they've become bonbons [...]
Michael Sacco spends most of his days with his team roasting, grinding, tempering and packaging every piece of chocolate made on the premises of ChocoSol, a learning community and chocolate social enterprise in Toronto that also grows ingredients... All told, ChocoSol makes 1. 4 tons of chocolate per month creating 10 or so different types of chocolates for eating and at least four Mexican-style drinking chocolates, in addition to roasting more than 1,200 pounds of coffee. On his latest visit in January, Sacco and Chrystal Porter, ChocoSol’s chocolatier, spent a day in the Central Valley of Oaxaca learning from Zapotec women how to make the traditional drinking chocolate, tejate, using a stone metate, a tool for...
brizzle born and bred
It is nigh impossible to tour Old Town and not run into a business in the likes of the Bean Cycle Roasters, New Belgium Brewing or Happy Lucky’s Teahouse, paragons of their respective brewing industries. However, it is not one that brews coffee, beer or tea, but chocolate. Nuance Chocolate is one of the only few—and growing—true bean-to-bar producers in the country. In this small classification of businesses, Nuance Chocolate stands out as one of the best. “We got the largest selection of single origin chocolate of any chocolate maker in the world,”Toby Gadd said. Before reaching this level, chocolate making was just a mutual interest for Toby and Alix Gadd. “My wife and I were kind of obsessed with the whole chocolate process,” Gadd said.
By now you’ve probably noticed the increasingly crowded shelves of chocolate at U.S. grocers and specialty food shops, not to mention Amazon.com, ABC Carpet & Home, and Target. Once the domain of a few, craft chocolate, also known as bean-to-bar chocolate, has found its own niche in the foodie market. There are more options for chocolate lovers than ever before, and that makes the choices all the harder. Source: Storey Publishing, LLCOne way to navigate this sweet but intimidating little...
The latest in a long line of edible and inedible objects to get the pink treatment — including ceviche, cocktails, and entire restaurants — is chocolate. Barry Callebaut AG, the world’s largest producer of chocolate, claims to have invented an entirely new type of chocolate it calls ruby — and yes, it has a petal pink hue. As the Switzerland-based company’s CEO Antoine de Saint-Affrique told Bloomberg: “It’s natural, it’s colorful, it’s hedonistic, there’s an indulgence aspect to it, but it...
Mhairi and Stuart Craig are originally from Scotland, but today they call the arts and crafts community of Arden, Delaware home.Mhairi, a registered nurse, had always had an interest in the relationship between diet and health. Stuart, with a doctorate in biochemistry, had spent a career in food and nutrition science. Both were satisfied in their careers, but were looking for something to do as a hobby.Along came chocolate-making and particularly, how to make dark chocolate with unrefined...
Photo by Ryan YoungPatricia Tsai at ChocoVivo“When I went down there, it was really an eye-opening experience,” recalled Tsai. “Because the way that they treat chocolate, it was truly food. It was a completely different mindset, so I think that’s why there was this shift in perspective.”Unlike the silky, sweet chocolate candy modern consumers are familiar with, the chocolate consumed by the Mayans was drunk like a cup of coffee. It was thick, dark and quite bitter, but provided a natural...