Discussions
Report from Nicaragua Cacao HArvest
Dear Fellow Chocolate Scientists Greetings from the Nicaraguan cacao harvest (delayed slightly due to a very rainy rainy-season) now in full...
@John Hepler started 14 years ago - replies: 1
Cracking Particle Size: A Timeline
It's well known that Rudolphe Lindt invented the conche in 1879.What is not as well known are:a) In what year was a ball mill first used in...
@Clay Gordon started 16 years ago - replies: 4
Nutritional facts
Hi, I'm doing the nutrtitional facts table for some chocolate bars. I found in many webpages ( www.nutritiondata.com , for example) some...
@Dolores I. Alvarado R. started 15 years ago - replies: 1
Tempering Chocolate
Quick Question - I have a large amount of chocolate that melted and is now out of temper. Is it possible to retemper and save it using cocoa butter??
@matt black started 11 years ago - replies: 2
Fermentation and old varieties
I am recently back from 3 months in Nicaragua and southern Mexico, my secondary goal being to understand more about cacao, and make better...
@John Hepler started 14 years ago - replies: 6
What can be learned in a cacao harvest?
What can be learned in a cacao harvest?Fellow Scientists, This subject line is a good excuse to inform you of my coming Cacao Harvest Tour (aka...
@John Hepler started 14 years ago - replies: 2
Emulsifiers in chocolate
These days it's not all that hard to find a bar of chocolate without some sort of emulsifier in it, the most common being lecithin .Emulsifiers'...
@Clay Gordon started 16 years ago - replies: 3
Raw Chocolate
We recently started doing the manufacturing for an artisanal raw chocolate company. In addition to temperature constraints (115F) we are faced with...
@Michael3 started 15 years ago - replies: 2