Discussions
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
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
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
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
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
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
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
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