A scientific explanation for what a chocolate ganache is composed of, what defines it, and the difference between a emulsified and split ganache.
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Some assume that purchasing chocolate made with fine cacao is directly helping those who grow this expensive cacao. This isn’t necessarily the case in Ecuador, where the most fine cacao in the world is grown. This research looks into the livelihoods of the growers in Ecuador, and the trade-offs of growing bulk versus fine cacao.
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Although fermentation impacts the flavour and qualities of the cacao, it appears that the type of cacao somehow impacts the types and populations of microorganisms. It seems as though type of cacao impacts to a degree how it ferments, which will impact the flavour and qualities of the final chocolate.
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The impact pod storage has on the cocoa pods as well as the cocoa seeds. Can pod storage improve the aroma profile of cacao and offer farmers the chance to improve the flavour of their bulk cacao?
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Raw chocolate versus traditional roasted chocolate. Raw chocolate is a growing sector within the chocolate industry, and often boasts high levels of antioxidants, higher than traditional roasted chocolate. However, we often don’t get a chance to see actual hard evidence of the levels of antioxidants in such foods. Zyzelewicz et al. analyzed how various roasting techniques changed the levels of polyphenols within raw versus roasted cacao beans.
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The fruit of the cacao is why humans first took an interest in this plant, which eventually lead to the making chocolate from its seeds. The cacao fruit is crucial to the process of making chocolate, but how important is its flavour? Bertus Eskes and a team of researchers conduct a few experiments with this question in mind.
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Chocolate is being pushed into the “superfoods” category. However, it’s important to keep in mind that although dark chocolate has its benefits in regards to health and nutrition, it is also high in fat, calorie dense, and contains significant levels of oxalate. Oxalates are tied to kidney stones, and those who suffer from kidney stones are often suggested to limit or reduce their intake of chocolate and cocoa products.
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Chocolate from Peru! Chocolate from Indonesia! Which one is better quality? Or does it really determine quality at all? Learn what origin has to do with your chocolate, and what it doesn't.
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Chocolate Maker versus Chocolatier. What's the difference? Don't they both make chocolate? Not quite. Learn the differences, the grey area, and why it matters to you.
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Fine chocolate, unlike commercial chocolate, contains aromas such as pear, bread, and hazelnut. This is due to the volatile aroma molecules developed during processing. Take a peek into the flavour profile of one specific chocolate bar, Blanco de Criollo by Amedei.
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It may be rude to make a lot of noise while you eat. Breathing heavily while your table guest is trying to enjoy their meal. However, research and mindful experience has taught us that mouth movements, mindful eating, and proper breathing techniques greatly enhance the flavour of our food.
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Understanding the percentage on dark chocolate bars is straight forward, but it may get confusing when we see more than just two ingredients on our chocolate bar: cocoa bean and sugar. As well, high percentage chocolate bars are often associated with quality, but is percentage a factor of quality?
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Inflammation has been shown to be controlled or improved with moderate consistent consumption of dark chocolate. The antioxidants in chocolate and cacao have been shown to improve vasodilation, which help overall cardiovascular health. However, moderation is key!
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Flavour is created not only by taste and olfaction, but also by all our other senses. Sound, be it ambient or the sounds from our food or created while we eat, all have a profound impact on how we experience the flavour of our food. How does sound affect the flavour of chocolate?
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Much is being talked about in regards to antioxidants. How they aid in our health, what foods contain the most, or are they even good for us at all? Chocolate and cacao have some of the highest levels of polyphenols that are said to improve our health, including our brain.
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Dark fine chocolate will contain aromas other than chocolate. Just as fine wine and coffee can be described with containing notes of cherry, wood, or roasted almond, fine dark chocolate can be explained in the same way. Where does this flavour come from? It's not added to the chocolate, its contained within the cacao seed, and is created and maintained through quality processing.
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"What is the best chocolate?" I get asked that question often. It may seem like a simple question like that should have some sort of straight forward answer. Is it a brand? A nationality? Percentage? Or maybe it's variety or terroir of where the cacao tree grew. The answer is, good chocolate is none of those, and it's all of those and more. Not the answer you were hoping for? Let's begin to unpack...
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Fine chocolate is making headway in today's market. You may see fine chocolate popping up in high end supermarkets, boutique shops, and local high end food retailers. Terms such as "fine", "craft", "artisan", and mostly "bean to bar" are being thrown around, without people understanding what they mean. Generally, they are all terms used to describe the growing phenomenon of bean to bar chocolate. But what is bean to bar chocolate in the first place?
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