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via Tulsa World]
Artisan Arkansas chocolate company coming to Tulsa markets Eating good chocolate is something of an occupational hazard — or necessity — when one is employed, as Westfeather is, by Markham & Fitz, a “bean to bar” chocolatier based in Bentonville, Arkansas. Markham & Fitz has its manufacturing and retail shop [...]
The hottest food trend in the year you were born While humans have been cooking food over fire for a lot longer, 1957 was the year that Popular Mechanics printed plans for a DIY oil barrel backyard barbecue— long before you could go to your local home center and pick up a ready-made grill anywhere [...]
via Rocky Mountain Collegian]
Nuance Chocolate sends tasters on a sensory expedition According to Nuance Chocolate founder Toby Gadd, his shop is only one of 40 chocolate makers in the country. Most who sell chocolate are chocolatiers who do not make their own. Nuance is a “bean-to-bar” business, Gadd said. Most well-known chocolate [...]
via South China Morning Post]
Which country makes the best chocolates? 5 vie for the sweetest of highs One is the Mindo Chocolate Tour in El Quetzal located in the Andes Mountains. They show and teach you how to make chocolate from “bean to bar”. A second tour, La Leyenda de Chocolate Tour, teaches you to make chocolate drinks the way it was done [...]
RT @salcombedairy: We are running 'meet the maker' sessions in our Dartmouth shop on Friday 19th and Saturday 20th for @DartFoodFest. Come…
Ethical human claims have grown consistently for the past five years on launches of chocolate products. However, while the Fairtrade claim is now mature, newer claims are starting to appear that attempt to take ethics, sustainability and quality to a new level. Recent certifications from coffee and chocolate confectionery brands include ‘Bean-To-Bar’ and ‘Direct Trade’; although still niche, such claims have escalated rapidly in new launches in the last few years.What is ‘Bean–to-Bar’ and...
Tweet ThisStorey PublishingBean-to-Bar Chocolate © by Megan Giller, used with permission from Storey PublishingAs I discuss in my book, Bean-to-Bar Chocolate: America's Craft Chocolate Revolution, chocolate is having a moment. Like craft beer and specialty coffee, the number of small-batch chocolate makers is on the rise : Fifteen years ago there were only about five in the country, and now there are more than 200. In other words, craft chocolate is poised to be the next big...
A chocolate factory hums in a Chandler backyard. It's located just past a leaf-covered trampoline, in a guest house. The property and chocolate operation belong to Denae Hostetler. Denae crafts chocolate the hard way. She sells that chocolate under the DNA Chocolate label. Her stuff makes the competition taste like candle wax. Denae’s chocolate operation takes place in a kitchen, tiny living room, and large closet.She spends 12 hours a day making chocolate. Because she has to look after her...
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...