Discussions

Brady

Deforestation in Cacao growing regions?


I haven't done much research on deforestation but am wondering if anyone else has. Anyone aware of research done that indicates what percentage of...
@Brady started 16 years ago - replies: 1
John Hepler

Aging and Conching


I've noticed how, after I make a batch of chocolate, usually very plain-- cacao paste, sugar, added fat-- it gets much better tasting in a week or...
@John Hepler started 14 years ago - replies: 4
Teresa Ulrich

Pre-washing cocoa beans before drying


Hello,Does anyone have information about how washing pre-fermented cocoa beans before drying affects bean flavor?The only information I have, from...
@Teresa Ulrich started 12 years ago - replies: 5
Brockton Gates

Extra Hard Chocolate?


Hey everyone!Maybe someone can shed some light.For whatever reason, my home made chocolate seems unusually hard compared to other bean-to-bar...
@Brockton Gates started 11 years ago - replies: 5
ChocoFiles

Caffeine and theobromine in cacao


Please post links to any scientific studies about caffeine and theobromine in cacao. "Theobromine"...
@ChocoFiles started 10 years ago - replies: 4
Clay Gordon

Shattering Preconceptions: How Chocolate Really Gets Its Flavor


Back in 2005 during my second trip to Ecuador to attend the University of Chocolate, our handbook contained a "formula" for how chocolate gets its...
@Clay Gordon started 16 years ago - replies: 13
LUV Ice Cream

How Thermally Stable Is Your Chocolate?


How thermally stable is my chocolate? This question has come up in our product development repeatedly as we worked to formulate our vegan,...
@LUV Ice Cream started 10 years ago - replies: 0
Colin Green

Does chocolate temper when panning?


I am told that tempering is not required when panning. Having been told that I MUST temper by judges at a competition then being assured that I...
@Colin Green started 11 years ago - replies: 11
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