Dynamics of volatile and non volatile compounds in cocoa during fermentation and drying processes
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The Impact of grinding intensity on particle properties and rheology of dark chocolate based on roller refined and ball-mill refined chocolate impacting particle size and shape.
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Effect of Cocoa Roasting on Chocolate Polyphenols Evolution. A look at epicatechin levels in cacao and chocolate at different points of processing, with a focus on Chocolate Modica from Italy.
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Is Fairtrade really making a positive impact on our food supply and the people connected with it? What are some some of the negative impacts of Fairtrade certification on cacao and chocolate.
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Chocolatier versus Chocolate maker. What is the difference?
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How do I know if my chocolate is low or high quality based on ingredients? Learn about the difference between high and low quality dark chocolate, milk chocolate, and white chocolate.
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Best before dates, expiration dates, and chocolate. Is it okay to eat chocolate past the expiration or best before date?
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What are some off-flavours in chocolate? Mold, sour notes, burnt, ferment / barn, putrid / cheesy, metallic / medicinal may be off-flavours you find in artisan bean-to-bar chocolate.
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Carob and Cocoa blend to reduce bitterness in cocoa and dark chocolate products.
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What is the difference between a chocolatier and a bean-to-bar chocolate maker?
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Conching and its impact on chocolate quality, rheology, flavour, flow, safety and nutrition.
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What is the essence of fine chocolate? What makes fine chocolate fine? What are the standards for fine chocolate?
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The Dynamics of volatile aromas and non-volatile compounds in cocoa during fermentation and drying
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General myths about chocolate cacao versus cocoa, bitter dark chocolate, sweet milk chocolate, white chocolate, ruby chocolate, chocolate is unhealthy, chocolate is dessert, chocolate terroir,
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Troubleshooting tips with making your own homemade bean to bar craft chocolate.
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Developing a low fat chocolate using water-in-cocoa butter emulsion.
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Effect of sugar, cocoa particles, and lecithin on cocoa butter crystallization in seeded and non-seeded chocolate.
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What main factors influence the flavour of fine cacao and chocolate? You may be surprised by some of the answers. Yes, roasting is one, but there are a couple underestimated factors as well. Is terroir a good reason why cacao and bean to bar chocolate tastes so different?
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