UPDATE: New Chocolates; Cacao Fruit Sodas; New Chocolate Aroma Research Summary; Tempering Lessons
New Craft Bean To Bar Chocolate!
New Bars Added To online shop!
Incredible craft bean to bar chocolate from South America, USA, and Europe added to online shop.
Remember, all bars reflect supporting small businesses focusing on high quality cacao and fair trade whether certified or not. Let’s support chocolate entrepreneurs!
More to come, so stay tuned!
New Cacao Juice Soda
Made with cacao Juice From Ecuador
100% REal Juice
Refreshing, not to sweet, and genuine flavour by Xoca.
Chocolate Aroma. Origin and how it is analyzed.
This is a very detailed and somewhat technical paper on the the factors that greatly impact the flavour of cacao and chocolate from start to finish. It also looks into ways the sensory attributes of chocolate are analyzed. Even skimming through this summary will give you some new insight into the importance of flavour development at each stage of the chocolate making process.
Chocolate Tutoring
Need help tempering?
You’re not alone. This is live, private, tutoring with Geoseph Domenichiello, with over a decade of tempering experience.
Tutoring is a great way to sharpen up on some of your chocolate techniques or troubleshooting any issues you may have. It can range from topics such as tempering, ganaches, colouring and painting bonbons, and even bean to bar making for beginners such as roasting and winnowing.