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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

[11/30/18, via ]
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Renton Reporter [11/29/18, via Renton Reporter]
Dr. Universe explains the creation of the chocolate bar When the powder is processed, heat and friction can activate the cocoa butter and help produce chocolate liquor, a thick, chocolatey liquid. In 1847, Joseph Fry figured out how to use these different ingredients to create a chocolate paste that he [...]

WJHL-TV News Channel 11 [11/27/18, via WJHL-TV News Channel 11]
Chocolate Pecan Pie with Stanley's Produce (Part 3) John and Tracy Darr of Stanley's Produce join us in the kitchen to show us a great dessert you can make for your upcoming holiday meal, a chocolate pecan pie! Continue Reading. Students from Jeremiah School give back. Previous. Students from Jeremiah  [...]

The Union Leader [11/28/18, via The Union Leader]
Holiday Planner: Art meets science in specialty chocolate production “You can stand and turn in a circle and see all the aspects of chocolate production,” she said. “The smell will hit you. It smells like chocolate, but beyond chocolate. It smells like brownies, sometimes fruity. The roasting and grinding steps in [...]

The Express Tribune [11/28/18, via The Express Tribune]
Netflix to produce 'Matilda', 'Charlie and the Chocolate Factory' animation series NEW YORK: Millennials, listen up! We've got some great news for you. Netflix Inc, on Tuesday, revealed that it is planning to adapt celebrated children's author Roald Dahl's books as animation series. And you know what that means: our favourite [...]

@2StayFreez4Me @cheeseflavor @erbrod Chocolate doesnt contain anything that directly acts on the opioid receptors.… t.co/w55Y2058Qh 

@goiuby @SabrinaCadini @HollyChessman @Gini_L @nplusg @CurlyClay @StonehamPress @VirtuosoAssist @missclaricelin… t.co/EnPQzOXYhK 

The movement to kick sugar grows as studies continue to link sugar to conditions like diabetes, liver disease, obes… t.co/lsNcGhTt0E 

The Temptation of Chocolate The Temptation of Chocolate
Published by Lannoo Uitgeverij 2008
ISBN 2873865334,9782873865337
234 pages
Focus Focus
Published by Council for Economic Educat 1998
ISBN 1561834963,9781561834969
198 pages
The Cocoa Plantations America’s CHOCOLATE Secret Forced Child Labor, Rape, Sodomy, Abuse of Children, Child Sex Trafficking, Child Organ Trafficking, Child Sex Slaves The Cocoa Plantations America’s CHOCOLATE Secret Forced Child Labor, Rape, Sodomy, Abuse of Children, Child Sex Trafficking, Child Organ Trafficking, Child Sex Slaves
Published by AuthorHouse 2015
ISBN 9781504926232,1504926234
512 pages
Chocolate Chocolate
Published by Greenwood Publishing Group 1996
ISBN 0313305064,9780313305061
228 pages

The world's two largest cocoa producers want you to buy their chocolate, not just their beans - Quartz

pink blue selfportrait alan vertical four mosaic turquoise copycat baloon armslength quotes end tribute disturbing 365 bubblegum hnt burst pigtails cliche hn selfie evildog kaptainkobold trp fgr 365days yourfave 365thursday fautobooth day3365 365more 365year3 3651209 Photo by Kaptain Kobold on Flickr

When Mamey Kamara attended the opening of Ivorian chocolatier Instant Chocolat, she instantly fell in love. Born and raised in Abidjan, Kamara grew up exposed to European chocolate brands Cote d’Or and Milka. There’s a certain national pride in consuming chocolate from home. To me, it’s important to encourage our local craftsmen, but I also enjoy the fresh blend of familiar flavors like hibiscus and ginger,” says Kamara, a communications manager at a small NGO in Abidjan. Africa consumes fewer than 4% of chocolate sold globally, but the region’s consumption patterns may soon change due to the rising middle class. Handmade, artisanal chocolate brands in both cities are now emerging to cater to this growing market with 100% Ghanaian and Ivorian chocolate.

[via qz.com]

Sweet job! These students from Togo produce organic chocolate, in a fast GROWING business - TUKO.CO.KE

howmuchbritishchildrendontknow Photo by brizzle born and bred on Flickr

- A group of young Togolese are producing world-class chocolate. - They locally produce their chocolate bonbons and bars and are looking to eventually export them. Young Togolese students have become very active in a chocolate entrepreneurial business back in their country. Pascaline Akakpo and Eugene Abiassi are running a small yet growing chocolatier called Choco Togo, from a small factory in Lome, the country’s capital. The student got together under a co-operative to produce organic chocolate. Akakpo comments that they learned about the bonbon-making process in Italy, but got information regarding the rest of the cycle locally in Togo. “We only learnt the process starting with the cocoa paste, how to obtain the chocolate.

[via www.tuko.co.ke]

How To Make Chocolate Strawberries Easy

What chocolate to use for Chocolate Covered Strawberries?It all comes down to your taste, but here are your three best options: * Dark Choc – this one is dairy free so if you plan to make vegan chocolate dipped strawberries, this would be your best choice.* Milky* White ChocI used the dark one for today’s recipe, but you can replace it with any of the other two.How to melt the chocolate in which you dip strawberriesThere are two ways of melting it: # On the stove, using a double boiler pan...

How to Make Plant-Based White Chocolate Desserts for the Holidays

After much anticipation, Starbucks released one of its new seasonal drinks last week, the Toasted White Chocolate Mocha. Much to our dismay, this drink cannot be made vegan. Instead, you’ll have to stick with some of the other classic holiday drinks like the Pumpkin Spice Latte, Peppermint Mocha, or Hot Chocolate. You don’t have to miss out on the all the white chocolate flavored sweets and treats this holiday season, though. Instead of indulging in the drink, you can whip up your own...

How to make La Boulangerie's chocolate buche de Noel, or Christmas log

Bringing the Yule log or Christmas log inside is a custom that goes back for centuries. Called a buche de Noel in France, this large, well-dried log was decorated with greenery and brought into the house -- much the way we do our Christmas trees today. Except this log went into the fireplace.The idea was that the log would burn long into the night to keep folks warm. The custom may have originated as people tried to stay warm on the longest night of the year, but as Christianity spread, the...

How to Make Superior Hot Chocolate Without a Mix

© null Photo by Jonny Caspari on Unsplash I have good news and I have bad news. The bad news is that you’ve been buying hot chocolate mixes unnecessarily, but the good news is that you’re going to learn two different methods for making rich, drinkable chocolate for cozy cold days, and you’re going to do it with stuff you probably already have in your kitchen.This is part of The Grown-Up Kitchen, Skillet’s series designed to answer your most basic culinary questions and fill in any gaps that...