HowItsMade Mondays at 9/8c on Science Solid chocolates have only been around since the 1800's. 70% of the world's cocoa beans are grown in West Africa.
This RSS feed URL is deprecated [...]
via Science Magazine]
World's oldest chocolate was made 5300 years ago—in a South American rainforest Our love affair with chocolate is much older than we thought, and newly discovered traces of cocoa on ancient pots suggest it started in the rainforests of what is now Ecuador some 5300 years ago. That's nearly 1500 years older than earlier evidence [...]
This vegan chocolate frosting is so good it will make you swear I'm inherently skeptical of recipes that seem to be making something delicious into something healthy—those three-ingredient waffles that have made the vegan, gluten-free, and paleo recipe rounds are a rubbery, appalling lie. I only agreed to try this [...]
via Science Daily]
Cappuccino made with jackfruit seed flour has chocolate aroma "Flour made from roasted jackfruit seeds naturally releases a mild chocolate aroma," said food scientist Fernanda Papa Spada , a recipient of a scholarship, from São Paulo Research Foundation -- FAPESP, who performed the study at the University of São [...]
Harlem Chocolate Factory makes sweets inspired by the neighborhood If I had to go home by myself, I wasn't alone; there's six people that saw me, made sure I got home after I left school, people that gave me something to eat not because I was starving but because I was a child from the neighborhood. They would think I [...]
RT @RXMANSPHOENIX: why is everything from the 80s & 90s getting remakes? don’t get me wrong, i love those eras too but what made those time…
Woke up to a text from James saying to check the fridge when I got up. He made me chocolate strawberries. What is this life I'm living?
*juan playing minecraft* j-I need coconuts! m- they don’t have coconuts babe j- yes they do! I found them! coco… t.co/ikLdl2i7PG
That’s especially true for Hawaiian cocoa, which will surprise anyone who thinks they know what chocolate tastes like. Hawaii is the only state in the U. S. where cacao can grow, and because it’s an island ecosystem, “you have all these pockets of different flavors,” Nat explained, because of the varying weather systems. “They say if you don’t like the weather in Hawaii you can just go to the next valley and it’ll be different. However, no one attempted to make chocolate from the plant in Hawaii for almost 100 years. Bean-to-bar makers have cropped up all over the islands, mostly calling their chocolate “tree to bar. ” That means they take “bean to bar” one step further: They grow the cacao themselves as well as ferment, dry, roast, grind, and smoothen it into chocolate.
May 15 is National Chocolate Chip Day (There's also a National Chocolate Chip Cookie Day on Aug. 4, if you're keeping track of such things), so we figured that was as good a reason as any to spotlight a few of the healthier chocolate cookie choices on shelves. It's pretty much impossible to find a truly healthy cookie on store shelves - real cookies - not protein bars flavored or shaped like cookies. The seemingly diabetes-friendly Murray's Sugar-Free Chocolate Chip Cookies are still essentially just white flour and artificial sweeteners (acesulfame potassium and sucralose) - and cookie-for-cookie, they're about the same calories and carbs as... Vegan chocolate chip cookies may look promising, like those by the Alternative Baking Company , but feature white flour, sugar and a host of other.
For a skilled butcher, a Utah chocolatemaker and a jam producer, being finalists for the 2018 Good Food Awards is like being nominated for an Academy Award. “For a small producer, it’s equivalent to a filmmaker winning an Oscar,” said John Francis, who owns and operates Salt Lake City’s Amour Spreads with his wife, Casee. The national honor is given to artisan food producers who use fresh and sustainable ingredients and whose food tastes delicious. It’s given in 15 categories, from beer and...
At first glance, the curious implement—a carved, hand-painted wooden stick, 11.5 inches long, with a slender handle at one end and a knob at the other—appears unprepossessing enough. Yet the kitchen tool, currently on display as part of the "Mexican Treasures of the Smithsonian" exhibition at the S. Dillon Ripley Center in Washington, D.C., represents the history of a culture and the epic story of a passionately desired product. The molinillo, or stirrer—this one dating from the 1930s—is a...
CHRSITMAS is just around the corner, so now is the time to start opening the doors of your advent calendar.But have you ever noticed that the chocolate behind the doors of your calendar tastes different to your usual chocolate bars?Alamy You may have realised your Advent Calendar tastes different - and this is the reason whyWhat does advent calendar chocolate taste different?No, this isn't because it tastes like Christmas, and you're definitely not imagining it - there's actually a scientific...
Triesen – OROOX präsentiert neuen Schokolade-Designer aus der WebCAD Produktlinie. Das Tool ermöglicht Schokoladenherstellern ihren Kunden eine speziell auf ihre Anforderungen konfigurierte und individualisierte digitale Serviceleistung anzubieten. Hierbei wird der Chocolate-Designer 4.0. in die Webseite des Herstellers integriert. Dies ermöglicht dem Besucher der Webseite in einfachen Schritten Schokolade zu personalisieren. Der Kunde hat die Möglichkeit Formen, Logos und andere Designs...