Discussions

John Hepler

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 swing....
@John Hepler started 10 years ago - replies: 1
Clay Gordon

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 12 years ago - replies: 4
Dolores I. Alvarado R.

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 generalized...
@Dolores I. Alvarado R. started 11 years ago - replies: 1
matt black

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 7 years ago - replies: 2
John Hepler

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 10 years ago - replies: 6
John Hepler

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 10 years ago - replies: 2
Clay Gordon

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 12 years ago - replies: 3
Michael3

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 11 years ago - replies: 2
 
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