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THE MAKING(English Version)(289)The Making of Chocolate

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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News & Reviews

[08/13/18, via ]
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Stabroek News [08/12/18, via Stabroek News]
French-born chocolatier seeks to become Guyana's Willy Wonka A challenge to the chocolate making process has also presented itself in him not being able to readily locate ingredients he would usually use, thus resulting in him sourcing a lot of ingredients from Europe. Notwithstanding this, François hopes that [...]

PhillyVoice.com [08/10/18, via PhillyVoice.com]
Shane Confectionery's ice cream social is for serious chocolate lovers only At the Death by Chocolate event, guests can choose from six chocolate ice cream varieties. The toppings will all be chocolate-based, too. While guests indulge, Shane's chocolate maker Kevin will be on-hand to discuss the chocolate-making process [...]

Midland Reporter-Telegram [08/06/18, via Midland Reporter-Telegram]
Spilling the cacao beans: Odessa has a craft chocolate shop Merritt spent five or six years learning about the chocolate-making process and experimenting with different recipes. It was only last year that he decided to commercialize it. There is so much involved in making chocolate, he said. “There is chemistry [...]

CBC.ca [08/04/18, via CBC.ca]
Saskatoon chocolatiers making edible art and nutritional options Making artisan chocolate is a labour-intensive process. It can take Moffatt three days to make a single batch. She first paints the designs on the mould. "I try and match some of the designs to the flavours; for others, I try to be artistic and play [...]

The process of making a chocolate pavlova is so artistic t.co/JnYeTQe7Yo 

on @YouTube: The Whole Process Of Making Chocolate | How Do They Do It? t.co/Gsyg2nr4hQ 

Cocoa mulch is toxic to dogs=a by-product of the chocolate making process & is the ground up cocoa bean shells. t.co/N1Ab87jokc 

The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 pages
The Insider's Guide to Making Chocolate The Insider's Guide to Making Chocolate
Published by Lulu Press, Inc 2015
ISBN 9781329656949,1329656946
Chocolate Chocolate
Published by John Wiley & Sons 2011
ISBN 9781118210222,1118210220
1000 pages
Chocolate, Cocoa and Confectionery: Science and Technology Chocolate, Cocoa and Confectionery: Science and Technology
Published by Springer Science & Business Media 1989
ISBN 083421301X,9780834213012
904 pages

Geeks are using science to make the best chocolate ever

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...

The search for the best chocolate chip cookie recipe is over

A pastry chef, a cannabis connoisseur and a 10-year-old walk into The Washington Post. There’s no punchline. That’s who we asked to judge some of the most popular chocolate chip cookie recipes on the web. Arguably more American than apple pie, this cookie — which celebrates its 80th birthday next year — is adored for its simplicity and nostalgic nature. Because opinions differ widely about how the perfect chocolate chip cookie should taste, the internet is swimming with recipes claiming to be...

Chocolate War: When Geeks Make Better Chocolate

Are smartphones making teenagers depressed?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 happens inside one facility with one person or a small group of people. The efficiency of the system even includes the farms where the BTB companies get their beans from. It can be assumed that such a tight system makes it easy to produce chocolate that is said to rival with any...

In the studio with the Signum Quartet – what is the recipe for a successful recording process?

Xandi van Dijk (viola): Going into the studio can be a joyous, exciting and at the same time slightly daunting undertaking. Best case scenario: you are recording a work you know really well and you have spent a fair amount of time thinking about it and living it in concert. And sometimes you’re recording something new, fresh or (relatively) unknown, in which case it can be a voyage of discovery for all involved.I think a voyage of discovery is possibly the best approach to take when recording...