A short introduction of how to use the automatic tempering machine of Chocolate World Belgium. For more information, please contact us ...
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Las Vegas Chocolatier Is Passionate About Tempering Chocolate COPPEL: It's chocolate. So we have three tempering machines. GARCIA-NAVARRO: Tempering. It's the process of slowly cooling and raising the temperature of chocolate. And it's key to making the perfect bonbon, a rare art because of the delicacy of the [...]
via The Boston Globe]
Food & Travel: Savoring food factory tours It's about seeing how a packaged food springs to life behind the scenes. I've seen ice cream, chips, and chocolate made locally, as well as Kellogg's Corn Flakes created in Battle Creek, Mich., milk chocolate bars at Hershey's Chocolate World in [...]
via The Indian Express]
Sweet or not sweet? Two artisans take us through the difficult process of chocolate-making Chocolatiers Pragati Shawney of Chockriti and Devansh Ashar of Pascati Chocolate spoke to indianexpress.com about the difficulties faced every day during chocolate-making. While Sawhney was shocked by This didn't make sense to me as chocolatiers [...]
via Bon Appetit]
How CBD Chocolate Fueled My Fight Against Breast Cancer I could open and close restaurants, pull 30-hour shifts with a broken leg, turn chaotic kitchens into well-oiled machines. I could do it I became obsessed with chocolate and opened an underground confection shop called Sugar-Coated Radical, then [...]
to take in a wide variety of projects across topics including kinetic art, robotics, engineering, fire art, drones, food making, science, health, microelectronics, arts and crafts, DIY, music, and more. Makers for Maker Faire Bay Area 2017 can be viewed at: http://makerfaire. com/bay-area-2017/meet-the-makers/. He's taken the most primitive form of animation to an extreme level, incorporating creativity, art, engineering, technology, and fantasy into his enchanting and captivating designs. TOBOR the Giant Robotic Dinosaur : TOBOR is a larger-than-life robotic dinosaur with wireless remote control that can pick things up and be driven around. Delorean Hovercraft : This hand-made Delorean is an amphibious vehicle that travels around by hovering on a cushion of air.
through the things she does, but also through the things she does not do. Fanning would rather not sit still, for instance. She does not learn her lines until the night before she shoots them (then she memorizes them in the bath) and does not watch her own talk-show appearances (“It’s like hearing your voice on an answering machine”). (“The rest of the world is like, ‘ It’s not only the regal beauty—arching eyebrows, snub nose, and a sylphic whoosh of hair—or the growing catalog of impressive work. When I meet Fanning one evening at Tableau, a high-ceilinged restaurant in New Orleans’s French Quarter, what is striking is the outward flexure of her confidence, the way she knows just who she is and wants to pass along such certainty to you. She doffs her tiny Gucci purse and slides into a chair by French doors that.
PUBLISHED: 11:23 07 October 2017 | UPDATED: 16:04 09 October 2017Sophie StainthorpeCocoa Delicious hot chocolate stirrers, photo: supplied. Urban Jungle Plant Nursery and Cafe, Beccles. Chocolate Brownie. Picture: Nick Butcher. The Saffire Slipper, made by Gary Funnell at Saffire Chocolates. Photo: Supplied.ArchantOctober 9-15 is National Chocolate Week, so to celebrate the occasion here’s a look at 25 chocolate delights our region has to offer.Pump Street Bakery offers a chocolate...
Chikako Watanabe and Louise Nason of Notting Hill’s Melt specialise in chocolate goodies (Picture: Daniel Lynch)Chocolate groupies, pay attention: this week may very well turn out to be the best in your year, for the next six days have been declared National Chocolate Week.From Dorset’s Chococo to London’s Rococo, Britain’s best chocolatiers will arm themselves with spatulas and piping bags to reveal their skills to the public. Louise Nason, founder of Melt in London’s Notting Hill, is one of...
Karla: When I was little girl, I was rarely in The Plaza’s hot kitchen. I suppose it was just too busy and dangerous for a three-year-old girl. Stockpots were even bigger and taller than I was, so I would have to ask my yaya or the chef to carry me so I could see what was inside. I wasn’t allowed to walk in there without supervision and that wasn’t fun at all. I spent most of my time in the bakeshop, where I learned to roll out dough, crack eggs and separate the yolks...
WebstaurantStore / Food Service Resources / BlogChocolate is a decadent dessert that has been around for centuries! While it may be readily available today at grocery stores and even gas stations, there’s a big difference between prepackaged products and artisanal chocolate candies. There are people who devote their entire careers to the study of chocolate, and they are the top chocolatiers in the world.Our friend Josh Gingerich spent some time learning the art of chocolate making...