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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A look at how fair trade and similar niche market sectors grew, as well as how they developed. This paper looks mostly into fair trade coffee, but can be applied to fair trade cacao and fair trade chocolate as well.
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