Easy Homemade Frozen Fudge Pops

Ingredients 1/2 cup unsweetened cocoa powder (natural or Dutch-processed) 1/2 cup granulated sugar 1 tablespoon cornstarch 1/4 teaspoon kosher salt 2 cups dairy or non-dairy milk 1/2 teaspoon vanilla extract Instructions Combine the dry ingredients. Place 1/2 cup cocoa powder, 1/2 cup granulated sugar, 1 tablespoon cornstarch, and 1/4 teaspoon kosher salt in a medium… Continue reading Easy Homemade Frozen Fudge Pops

Don’t Call It Pink Chocolate

Available now! A breakthrough by a Swiss chocolate maker expands the industry’s hues beyond just dark, milk and white. By Isis Almeida and Corinne Gretler September 5, 2017, 7:07 AM EDT, 11:55 AM EDT Barry Callebaut AG, the world’s largest cocoa processor, has come up with the first new natural color for chocolate since Nestle SA started… Continue reading Don’t Call It Pink Chocolate

People Who Eat More Chocolate Are Less Stressed, According to Science

The first human trials favor dark chocolate consumption for more than just stress. This isn’t the first time we’re hearing that eating dark chocolate has some healthy perks, but this is the first time the effects of dark chocolate have been tested on people—and we like what researchers discovered. Recent studies show that dark chocolate… Continue reading People Who Eat More Chocolate Are Less Stressed, According to Science

Callebaut Chocolate

Callebaut Chocolate which is manufactured in Belgium, is one of the most popular chocolates for professional and home chefs all over the world. It has become the standard against which all other cooking chocolates are judged. Each recipe is unique and is the result of Callebaut’s exclusive guarantee of constant quality and taste. These couvertures are available in… Continue reading Callebaut Chocolate

What Physics Tells Us About Making the Perfect Chocolate

Like carbon, the treat can take on many crystalline forms, so a master chocolatier must know how to temper it in just the right way By Brian Handwerk smithsonian.com February 13, 2015 Working with chocolate is often called an art, and top chocolatiers can boast of many masterpieces. But the complex physics of chocolate—a substance… Continue reading What Physics Tells Us About Making the Perfect Chocolate

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 in eight years. That said! As… Continue reading Jack Fruit = Cocoa?

The dark side!

If you REALLY REALLY love dark chocolate – this program is for you!! We start with the “Chocolate Story” (where does chocolate come from and how is it made.)  then we taste about 8 dark chocolates –  ranging in cacao content from 40% – 90%! Featured chocolates are from many origins in South and Central America.