Don’t Call It Pink Chocolate

By Isis Almeida and Corinne Gretler September 5, 2017, 7:07 AM EDT, 11:55 AM EDT A breakthrough by a Swiss chocolate maker expands the industry’s hues beyond just dark, milk and white. Barry Callebaut AG, the world’s largest cocoa processor, has come up with the first new natural color for chocolate since … Read More

Jack Fruit = Cocoa?

This Little-Known Waste Product could Provide a Chocolate Replacement By Dan Nosowitz March 2 2017 People’s love for chocolate remains strong—the global market has increased by 13 percent from 2010 to 2015—but supply fluctuates. Currently, with strong production in West Africa and Latin America, prices are at their lowest point … Read More

Confectionery Coating

A confectionery coating is a product made to simulate chocolate in look and taste but is not a true chocolate as it contains no cocoa butter. (the natural fat in the cocoa bean).  Chocolates with cocoa butter require special handling so some chefs may choose to use a confectionery coating … Read More

Cocoa Butter

Cocoa butter is the natural fat in the cocoa bean.  In fact just over 50% of a cocoa bean is cocoa butter. (It’s a “good” fat – made of the “good” cholesterol which helps rid our bodies of the “bad” cholesterol). Depending on the application, most chefs need a certain … Read More

Choosing Your Chocolate!

posted in: Articles | 0

Deciding which chocolate to use for your recipe can be a daunting task as there are so many variations of chocolates available. Our in-house chocolate consultant, La Belle Chocolat,  offers  some tips on making this easier! (For the simple explantion, please jump ahead to the last full paragraph! ) “Some … Read More

1 2
error: Content is protected !!