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Its all about chocolate and cocoa with a conscience.

70% chocolate

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Both tubes are 70% chocolate. 50 nibs plus 20 butter is the same total as 70 nibs plus no butter. Adding butter speeds up the melt, reveals flavours faster, changes flavour profile of some beans -even if just a few %

Might be same total but different butter content. Nibs have about 50% butter plus or minus a few points depending on variety. So the 70% all nibs has 35% butter and the 50% nibs with additional 20% butter has a total of 45% butter. Nice imagery and visual

Yup plus or minus a few %. All these numbers and %s… we really needed a visual! People at festivals used to stare blankly now they get it instantly. Thanks to Adil @chocolatlnl for the inspiration!

via Iris and Bob Solkiki op Instagram: “Both tubes are 70% chocolate. 50 nibs plus 20 butter is the same total as 70 nibs plus no butter. Adding butter speeds up the melt…”

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Cheje…

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via Madeline Weeks op Instagram: ““Ceje” is the local name for the birds that attack cacao pods like this one. Some farmers reported that birds eat 30-70% of the cacao pods,…”

 

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There was never gluten in chocolate!

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…These indications don’t need to be written in capital letters at the front of the packaging, but at least be found somewhere on the back so that consumers don’t have to take guesses 🍫❓

via Sharon Terenzi op Instagram: “I have once heard an experienced fine chocolate retailer say: “If your chocolate is anything FREE-from or VEGAN, write it on the…”

 

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It takes a lot of work to make your favorite food.

 

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via How is Chocolate Made? – Bar & Cocoa

 

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American Craft Chocolate

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Even though Hershey absorbed Scharffen Berger in 2005, the seed of a new movement had been planted.
Among the very first US craft chocolate makers we could find companies like @patricchocolate@amanochocolate and @askinosie. Capturing the potential of the cacao bean became a fascinating journey for many, and by 2016 there were at least 150 craft chocolate makers in the US…

via Sharon Terenzi op Instagram: “Reading about the history of American Craft Chocolate in @dandelionchocolate’s book “Making Chocolate” 🍫🤓📘 Summarizing from the book: It…”

 

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Achieving a consistent fermentation …

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…insights into his experience in cacao fermentation to obtain a consistent and distinct flavor profile for their finished chocolate products: ⠀

via Foodensity op Instagram: “In a 2017 Annual Cacao Sourcing Transparency Report, Jesse Last, Director of Cocoa Sourcing at @tazachocolate, provides a few compelling…” • Instagram

 

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Chocolate has been cherished for thousands of years,…

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via Growing Next Generation Cocoa for chocolate lovers – Cacao-Trace

 

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