How to make chocolate from Cocoa beans shows the Oaxacan tradition of turning cocoa beans and sugar into chocolate. Some believe southern Mexico to be ...
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From bean to bar: The Bay Area's chocolate revolution Phan keeps her chocolate recipe simple, using only cacao beans, cane sugar, and cocoa butter in their bars. The complexity of flavor comes from the bean itself, because in each type of chocolate she makes, Phan uses only single-origin cacao beans: each [...]
via Charleston Post Courier (blog)]
Four upcoming food events not to miss, including The Post and Courier Farmers Market North Charleston's Cocoa Academic will host one of its regularly held chocolate tastings on Saturday, Oct. 20. This 90-minute class will delve into the history of cocoa and explore the bean to bar journey. It's only $25 and you're encouraged to bring a [...]
via San Francisco Chronicle]
Guittard keeps tradition alive at 150 A dusting of cocoa powder covers everything like a light layer of new snow inside the Guittard chocolate factory. The air is hot from roasting and heavy with an indelible smell that blends toast, baking brownies and hay. Vintage machinery clamors and [...]
via Cache Valley Daily]
New Aggie Chocolate Factory going from bean to bar Utah State University opened the Aggie Chocolate Factory to the public Tuesday afternoon. The Dean of the College of Agriculture and Applied Sciences, Ken White, introduced the college's newest enterprise and said their chocolate program is the only [...]
RT @nimhuiris: Olive Hogan explains how the cocoa bean gets from bean to bar - but how much do the farmers get ... and how much do the manu…
We were honoured to host two cocoa farmers from our sustainable cocoa sourcing programme, Cocoa Life, as well as Ghana’s Cocoa Life Director, on a four day visit to the UK in November. They got to see how their cocoa harvest is transformed into Cadbury chocolate and we got an insight into how Cocoa Life is helping whole communities to thrive. Without cocoa there is no chocolate. Without cocoa-farmers, there is no cocoa. Cocoa Life is addressing this very real threat by becoming a partner...
If you walk down the aisles of a grocery store this time of year, it's hard to miss the dozens of brands and boxes of hot chocolate beckoning as you pass by. They're hard to resist; I have at least two boxes in my cupboard from last year. The decadent drink evokes a sense of comfort and ease during these long, dark winter months. But Videri Chocolate Factory in Raleigh has a better alternative if you're seeking something familiar, yet somewhat new: cocoa tea.Enter the modern chocolate factory...
Raw chocolate KitKats, Dark Milk, vegan bars with quinoa and now “ruby” chocolate: the world’s biggest chocolate makers are looking for ways to keep increasingly health-conscious consumers coming back for more.Sales of mainstream milk chocolate bars have stagnated as consumers worried about obesity and heart disease turn to snacks with less sugar and fat, or hold out for the occasional indulgent splurge on expensive, high-end chocolate.The shift in attitudes is forcing global firms from Mars...
1 / 6VollbildSo präsentiert sich die bauliche Situation an der Industriestrasse 154 aktuell.© Bruno KisslingSeit 1971 ist Lindt & Sprüngli am Standort Olten präsent.© Bruno KisslingNun will die Schokolade-Produzentin aus Kilchberg/ZH 30 Millionen in einen Ausbau investieren.© Bruno KisslingDurch den Ausbau entstehen am Standort an der Oltner Industriestrasse weitere Arbeitsplätze.© Keystone© Bruno KisslingDie Lindt & Sprüngli Schweiz AG investiert an der Industriestrasse in Olten in...