How to Taste Chocolate Like a Connoisseur: The Professional Method
The professional way to taste chocolate, step by step, from the Cacao of Excellence guide: how to set up the room, prepare samples, describe flavours on a 0–10 scale, clean your palate and how many...
How to Roast Cacao Beans: From Home Roasting to Professional Bean-to-Bar Production
Roast cacao beans with hot air between about 110 and 150°C until moisture drops to about 1%. Here is what the research says about temperature and time, how to roast in an oven, and the bean-to-bar ...
Is Cacao Good for You? Cacao Powder Benefits and How Much per Day
What cacao powder really offers, based on USDA, EFSA, FDA and Health Canada data: nutrition per tablespoon, what the evidence on cocoa flavanols shows, how much per day, caffeine, and why natural a...
Oil vs Butter in Chocolate Baking: Which Fat to Use and How to Substitute
Oil or butter in chocolate baking? What each fat does, when butter wins and when oil wins, how to substitute one for the other by fat content, and where pure cocoa butter fits for professional choc...
How to Properly Store Chocolate Molds: Polycarbonate, Silicone and Thermoformed
Store chocolate moulds clean, dry, without weight on top and out of direct sunlight. Here are the manufacturers' rules for polycarbonate, silicone and thermoformed moulds, and how to check a mould ...
Holiday Chocolate Mold Ideas: Christmas, Easter, Valentine's and How to Choose
Seasonal chocolate mold ideas for Christmas, Easter and Valentine's Day, with cavity sizes and weights, and how to choose the best Christmas chocolate mold for your production.