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
Most of us know that chocolate melts but we need to especially mindful when shipping 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
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
Until recently, melting chocolate was done in a “bain-marie” – a French term for a double boiler…where you use a bowl or smaller pan which is placed inside a larger pan which has a couple inches of water in it. You bring the water to a simmer and let the heat of the hot water… Continue reading The Best Way to Melt Chocolate
Lake Yojoa is a beautiful place in Honduras where some great coffee is grown also. Tasting notes: the taste develops slowly–bright fruitiness with a hint of acidity on the tongue. Then the fruitiness becomes quite intense and stays right in the middle of your mouth, a little forward on the tongue. As the flavor develops,… Continue reading Meso Cacao
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
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
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?
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.