Bean to bar step 2: Fermentation or fermentation of the cocoa beans
Fermentation is undoubtedly one of the most important steps in the entire chocolate making proce...
Bean to bar step 1: Cocoa origin and harvest
Harvesting cacao fruits is a crucial first step in the process. The fruits develop from small po...
Natural Cocoa Powder vs. Alkalized Cocoa Powder
There are two main types of cocoa powder. Natural cocoa powder and alkalized cocoa powder, also ...
Chocolate tempering - a simple method for tempering at home
Chocolate, when untempered, is porous in texture and you often see cocoa fat migrated to the su...
Little chocolate school - what does quality chocolate taste like?
Cocoa actually has many times more possible flavors than both wine and coffee. Properly made wit...
Little chocolate school - from cocoa bean to chocolate "bean to bar"
To make a 70% dark chocolate, two ingredients are needed – cocoa beans and sugar. When everythin...
Little chocolate school - from cocoa fruit to chocolate bean
All cocoa comes from the species Theobroma cacao and for a long time it was believed that there ...