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VINTAGE LA MARQUISE CHOCOLATE CANDY FUDGE MOLD 40 SLOTS GREAT SHAPE $200.00

VINTAGE LA MARQUISE CHOCOLATE CANDY FUDGE MOLD 40 SLOTS GREAT SHAPE

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New 27" 68cm  5 Tier Stainless Commercial Party Hotel  Chocolate Fountain $181.94

New 27" 68cm 5 Tier Stainless Commercial Party Hotel Chocolate Fountain

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White 110V Double Chocolate Melting Pot Chocolate Melter $84.55

White 110V Double Chocolate Melting Pot Chocolate Melter

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Chilewich Bamboo Chocolate Basket Weave Table Runner $50.00

Chilewich Bamboo Chocolate Basket Weave Table Runner

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Silicone Heart Design Cake Chocolate Cookies Baking Mould Soap Molds Tray Baking $204.16

Silicone Heart Design Cake Chocolate Cookies Baking Mould Soap Molds Tray Baking

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12kg Electric Chocolate Tempering Machine Melter Maker W/5 Melting Pot Dining $163.99

12kg Electric Chocolate Tempering Machine Melter Maker W/5 Melting Pot Dining

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New 27" 68cm 5Tiers Stainless Commercial Hotel Chocolate Fountain High Quality $183.94

New 27" 68cm 5Tiers Stainless Commercial Hotel Chocolate Fountain High Quality

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Cute Botton Shape Chocolate Muffin Jelly Baking Mold Candy Cupcake Bakeware Mold $203.94

Cute Botton Shape Chocolate Muffin Jelly Baking Mold Candy Cupcake Bakeware Mold

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New 27" 68cm 5Tiers Stainless Commercial Hotel Chocolate Fountain High Quality $183.94

New 27" 68cm 5Tiers Stainless Commercial Hotel Chocolate Fountain High Quality

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Peugeot Paris Classic Chocolate Pepper Mill 40.5cm/16" $71.94

Peugeot Paris Classic Chocolate Pepper Mill 40.5cm/16"

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27" Stainless Steel Chocolate Fountain Fondue 5 Tier Commercial Banquet Wedding $185.99

27" Stainless Steel Chocolate Fountain Fondue 5 Tier Commercial Banquet Wedding

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4 Tiers Commercial Stainless Steel Hot New Luxury Chocolate Fondue Fountain Fun $54.99

4 Tiers Commercial Stainless Steel Hot New Luxury Chocolate Fondue Fountain Fun

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News & Reviews

[10/13/18, 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  [...]

Confectionery Production [10/11/18, via Confectionery Production]
Healthier raw sweets identified as key trend for ProSweets Over 350,000 tonnes are roasted, grounded and subsequently conched into chocolate in Germany every year. This involves the beans being rolled, grated and heated to temperatures of over 70 degrees Celsius. Even the most exotic recipes for filled  [...]

Independent Online [09/26/18, via Independent Online]
South African local chocolate wins international award Afrikoa won the Great Taste Award for it's 55 percent semi-sweet dark chocolate which has a longer conching time which results in a velvety smooth, milder chocolate which is perfect for those who aren't dark chocolate fans but still prefer a chocolate [...]

[10/04/18, via Scoop.co.nz]
New Zealand's Supreme Chocolate Announced Hogarth Chocolate is a bean-to-bar producer, which means they source their own cacao beans from around the world and make small batches of chocolate the traditional way; sorting, roasting, crushing, winnowing, grinding and conching, ageing, melting and  [...]

Topeka’s own @hhchocolate team provides a behind-the-scenes look into how chocolate is made from the bean to bar: r… t.co/4eztu7AbrN 

RT @CocoaRunners: We're going under the hood of #craftchocolate, taking a closer look at the intricacies of cacao genetics, harvest, fermen…

RT @CocoaRunners: We're going under the hood of #craftchocolate, taking a closer look at the intricacies of cacao genetics, harvest, fermen…

70% Nicaragua • Sail Shipped Cocoa Dark Chocolate | Conching time: 19 hours Ahoy! Cocoa sets sail: this cocoa was… t.co/RBoaud5DWJ 

Confectionery and Chocolate Engineering Confectionery and Chocolate Engineering
Published by John Wiley & Sons 2016
ISBN 9781118939765,111893976X
792 pages
The Science of Chocolate The Science of Chocolate
Published by Royal Society of Chemistry 2017
ISBN 0854046003,9780854046003
175 pages
Chocolate Chocolate
Published by Dorling Kindersley Ltd 2016
ISBN 9780241288054,0241288053
224 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

Craft Chocolate in Utah | Ritual Chocolate in Park City | Visit Utah

The focus for Ritual has always been on handcrafting ethically sourced, single-origin beans into chocolate bars with a focus on tasting “terroir.” As many wine connoisseurs will be familiar, terroir is the unique character and taste imparted from a growing region — soil, weather, topography, etc.For instance, Ritual’s Madagascar 75 percent is delightfully acidic, with notes of raspberry and citrus. Ritual calls the Madagascar bar the “gateway chocolate for non-believers.” Continuing on,...

DE GUSTIBUS; Belgian Chocolates, Made in Venezuela

CARACAS, Venezuela— THIS is a busy week for Ludo and Lisette Gillis, two chocolate makers from Belgium who have opened a shop, La Praline, here in the capital of Venezuela. Sunday will be Mother's Day, an occasion when Venezuelans, like Americans, buy candy to give as gifts. Mr. Gillis estimates he will sell hundreds of pounds of chocolates for the occasion, some of it nestled in pretty porcelain boxes. "It will be a struggle to make enough for...

Chocolate’s tasteful revolution

Walk into Claire Burnet’s kitchen in Swanage, on the Dorset coast, and you will find all manner of produce: watercress, mint and black garlic, perhaps, from nearby farms; jars of honey from Bob, the local beekeeper; a range of artisanal spirits, including Twisted Nose, a small-batch gin from Winchester; and maybe a Blue Vinny cheese from Woodbridge Farm, an hour’s drive away.Nothing strange about that, you might think: chefs all over Britain are seeking out local, seasonal produce as...

The pioneers of Switzerland’s ‘Chocolate Revolution’

.article_content h3 { color: #000000 !important; } How did a country without a single homegrown cocoa bean become one of the world’s leading chocolate manufacturers? swissinfo.ch explains how the history of chocolate as we know it is the history of Swiss innovation, immigration, luck – and love.The $100 billion (CHF100billion) global chocolate industry has certainly come a long way since the days, some 3,000 years ago, when inhabitants of central and southern America would...