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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

[10/14/18, via ]
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ConfectioneryNews.com [10/12/18, via ConfectioneryNews.com]
MacIntyre Chocolate Systems launches New Generation Refiner/Conche Range The machine can mix and refine fat based masses, and produce smooth refined and conched chocolate with particle sizes as low as 15 microns. Process parameters or 'recipes' can be stored in the PLC software for a given product to be selected and the  [...]

The Philadelphia Tribune [10/12/18, via The Philadelphia Tribune]
South Philly group asks chocolate factory developer for community benefits South Philadelphia residents are playing hardball with developer Ori Feibush over a $100 million residential redux of the 150-year-old Frankford Chocolate Factory on Washington Avenue. The South of South Neighborhood Association “We are proposing [...]

Confectionery Production [10/11/18, via Confectionery Production]
Knighton ingredients delivers tempering free chocolate powder system “In the use of chocolate in the manufacturing of confectionery, the process of tempering is often seen as a 'dark art'. A process that is necessary to produce good quality chocolate confectionery that ensures chocolate has snap and sheen that consumers  [...]

San Francisco Chronicle [10/12/18, via San Francisco Chronicle]
Guittard keeps tradition alive at 150 In May, the company opened a new factory on property in Fairfield that Gary had bought 20 years ago, predicting land prices would get too expensive when they were ready to expand. For now, they still roast and process the chocolate in Burlingame and [...]

Timing is everything! Laid out in the sun and breeze, slowly (but not too slowly!) cacao beans are dried. Naturally… t.co/WWe3Ek2qW7 

Gods #power today is same since the beginning. There is NO POWER OUTAGES IN HEAVEN. Trust Gods process. Remain… t.co/n5OilyQy7b 

Building a 3D printing mechanism for use with chocolate - excellent way to demonstrate the process in the classroom… t.co/sHye5p66zc 

@ChrisEvans Hey Chris, this video totally process that Snowpiercer is a sequel to Willy Wonka and the Chocolate Fac… t.co/WwfKYBF2OH 

RT @Chappers0276: @McVities just got in from a 2.5 mile run, went to have a Jaffa Cake to recharge and pulled out this poor little blighter…

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
The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 pages
Dutch Process Chocolate
2011
ISBN 6135847597,9786135847598
68 pages
Chocolate, Cocoa and Confectionery: Science and Technology Chocolate, Cocoa and Confectionery: Science and Technology
Published by Springer Science & Business Media 2012
ISBN 9789401179249,9401179247
904 pages

Eating dark chocolate can actually reverse ageing process: study - Deccan Chronicle

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A team of researchers has found that dark chocolates can reverse ageing. In the study, researchers from the University of California San Diego School of Medicine show that the epicatechin, a flavanol found in foods such as dark chocolate, reduced damaging oxidative stress and neuroinflammation in a mouse model of aging. Just two weeks of treatment with epicatechin not only suppressed levels of oxidative stress and neuroinflammation that would normally be increased in this mouse model, but also improved memory and anxiety levels in the mice. The researchers say their results may help explain the beneficial effects on memory seen in people who consume dark chocolate.

[via www.deccanchronicle.com]

An Evening Wrapped in Chocolate: Soroptimists explosive event raises funds for scholarships - Ravalli Republic

guilbert’s thelastchocolatemakerintown thehistoryofchocolatemakinginbristol Photo by brizzle born and bred on Flickr

Artist KJ Kahnle sprinkles gunpowder over bits of nature and scraps of heavy water color paper torn into the shapes of mountains. She then places paper on top, weights the layers and ignites the trail of gunpowder to create pleasing artistic designs. See her demonstrate the process and creativity at the Soroptimist’s An Evening Wrapped in Chocolate, May 20. Artist KJ Kahnle sprinkles gunpowder over bits of nature and scraps of heavy water color paper torn into the shapes of mountains. She then places paper on top, weights the layers and ignites the trail of gunpowder to create pleasing artistic designs. See her demonstrate the process and creativity at the Soroptimist’s An Evening Wrapped in Chocolate, May 20. “The whole membership has stepped up to help and do their part,” Martin said.

[via ravallirepublic.com]

DS Smith and The Amazing Chocolate Workshop create new e-commerce pack

The mission of the Amazing Chocolate Workshop is to ‘take the boundaries of chocolate to a whole new level’ – creating a world of mesmerising, mind-boggling and quirky chocolate creations. Its chocolate products are hand-made to look exactly like everyday objects such as tools, cameras, kitchen utensils and other paraphernalia.The business started in 2014, selling chocolate at small craft events and markets. Since then, the range has expanded to 110 different shapes. This has resulted in more...

UNTERM STRICH: 44 Tonnen Schokolade – einfach weg

Diebe stehlen in Eschbach Süßkram im Wert von 400 000 Euro / Von Frauke Wolter. "Ist wohl eine Kindersicherung dran", seufzte vor kurzem mein Sohn, als er das Nutellaglas partout nicht aufbekam. (Wahrscheinlicher war, dass er den Deckel falsch herum drehte...) Aber in der Tat: Manchmal scheint es ganz schön schwer zu sein, an diese Süßigkeit zu gelangen. Wer jedenfalls "Schokolade" und "Klau" googelt, der stößt auf ganz verrückte Geschichten: Auf einen 40-Jährigen in...

Mit Mandalas, Schokolade und Notfalltropfen zum Gerichtstermin

Düsseldorf. Seit einem Jahr gibt es die psychosoziale Prozessbegleitung, die Opferzeugen im Strafprozess besteht. Noch leidet das Projekt allerdings unter einem geringen Bekanntheitsgrad. Mandalas, Schokolade, Anti-Stressbälle und Notfalltropfen - all diese Gegenstände gehören zur Grundausrüstung der psychosozialen Prozessbegleiter. Das Beratungsangebot richtet sich an Opfer von schweren Gewalt- oder...

Im Schokoladenkurs der Volkshochschule ist Kreativität gefragt Paradies für Pralinenfans

Ein Abend für echte »Schokoholiker«: VHS-Kursleiter Dirk Gerdau und Mehüde Salikara können von der süßen Nascherei nicht genug bekommen. Mit Nüssen, Karamell und Zimt haben sie winterliche Schokoladentafeln kreiert.                         Der Kursleiter der Volkshochschule Ravensberg will mit der Rohmasse nun klassische Tafeln, aber auch kleine Pralinen gießen. Schon der Anblick der Kakaomasse, die in die vorgefertigten Formen fließt, lässt das Herz von Schoko-Fans höher schlagen....