This series follows the technology used to make products we regularly come in contact with. In this episode we introduce chocolate. Chocolate is made from the ...
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via Daily Item]
Cawley: Gooey truth of making chocolate This past week in Nashville, I put my (lack of) culinary skills to the test by taking a chocolate-making class while on vacation. As one might expect, things did not go very smoothly. I have many different interests, but cooking or baking has never [...]
via Candy Industry (blog)]
Pack your bags: Resort in the Philippines now offering chocolate-themed getaway Developed over two years, the program is led by chocolate sommeliers who were trained in chocolate making by Raquel Choa, known as Cebu's “Chocolate Queen. She brought global attention to Cebuano cacao as founder of The Chocolate Chamber. [...]
via Daily Mail]
'Sweet yet sour': The 'world's fourth chocolate' lands in Australia - and it comes in pretty millennial pink Chocolate aficionados will be pleased to know the new variety is 47 per cent more cocoa intense than standard milk chocolate, making it a serious flavour sensation. The chocolate's taste is described as 'sweet yet sour' with 'little to none' of the [...]
via New York Times]
When You Love Chocolate, This Isn't Like Work - The New York Times Brad Kintzer oversees chocolate making for Tcho Chocolates, a small player in California doing bean-to-bar production within a huge industry. [...]
Well since the diabetes is well under control this big bar of chocolate is going to disappear tada magician in the making.
RT @atlasobscura: Before eating this chocolate-y confection, inject butterscotch liqueur directly into its center. The chocolate part, the…
African moms are always making there constant complaints ice cream on top of a chocolate sponge cake
RT @SH_nutrition: We've a number of spaces left at our 2nd Oct workshop. Please contact me if you'd like to join us for vegan chocolate mak…
You could say that Liam Burgess was destined to make chocolate. The 23-year-old founder of craft chocolate specialist NomNom grew up next to the giant Cadbury factory at Bournville, then later when the family moved to Wales they lived opposite the Pemberton’s chocolate farm at Llanboidy in Carmarthenshire. I made chocolates in the restaurants where I worked after leaving school,” he said. “Then when the Princes Trust gave me the £3,000 I started making chocolate in a caravan in my mum’s back garden. But the chocolate has never been your ordinary, run of the mill bar.
Real life Willy Wonka chocolatier Stu Jordan opens up about working in his dream job and the benefits of running and owning his own chocolate business. Kako Chocolate is a little artisan chocolate business that I started from scratch five years ago. What we've done is built a big following behind our premium, high-end chocolate, and it's been harder than you could possibly imagine. After feeling sorry for myself I decided to [contact] the buyers and the executives that I used to wine and dine with - with big marketing budgets - and not one of them would take my call, the doors all slammed shut and it really made me realise...
Some recipes are happy accidents: a spice added by mistake might wake up a tired braise, a little extra butter or cream can coax more flavor out of poultry or eggs, adding ingredients in an odd order might mean the difference between a dense cake and soft, layered baked mousse. But at San Francisco’s Dandelion Chocolate, a company known for its exacting sourcing, processing, and presentation, accidents are rare. Almost everything has been made with stringent attention to detail, a commitment...
What is Ruby chocolate? There is a type of chocolate out there called Bean-to-Bar (BTB) chocolate which is named after the process of making it. This new version of the well-known snack could constitute a threat to the existing chocolate-making companies. ( Wilkies Chocolate | Wilkies Chocolate ) Bean-to-Bar (BTB) means that all the process of making the chocolate happens in-house. From sorting, to roasting, to cracking, all the way to moulding, the entire BTB process...
Würden Sie Gemüse oder Obst von BayerMonsanto essen wollen, wenn das Wort ,bio‘ davor stünde? Das ist der neue Marketingtrick, um genmanipulierte Lebensmittel für den Verbraucher „genießbar“ zu machen. Auf die gleiche Weise, wie das gesundheitsschädliche Aspartam heimlich in Lebensmitteln und Getränke uns untergejubelt wurde.Bayer will die Übernahme von Monsanto Anfang dieses Jahres vollziehen. Die Prüffrist der EU-Kommission läuft bis zum 5. März 2018. Doch schon jetzt versucht...