I used to think you needed to be some kind of culinary wizard to work with chocolate. The fermenting, cleaning, roasting, milling, tempering! The...
You know that insanely satisfying feeling when chocolate melts slowly on your tongue? That little moment of magic has a surprisingly ancient backstory.
With cocoa mass in hand, the manufacturers can now decide if the chocolate they want is going to be couverture or...
Part 2 When cocoa beans land in different parts of the world, chocolate manufacturers get to work. The beans are sorted and graded. And the processing work begins. Cocoa beans are roasted , alkalised and grounded to the desired consistency. Once this is done, the beans now turn to what...
Part 1 What is couverture chocolate ?Nowadays, we have heard brands talking about couverture chocolate. But as a consumer, what does this mean?Well, for this we need to go back to the roots , quite literally. Need to go back to see where chocolate comes from.Chocolate comes from a fruit...
I used to think you needed to be some kind of culinary wizard to work with chocolate. The fermenting, cleaning, roasting, milling, tempering! The...
You know that insanely satisfying feeling when chocolate melts slowly on your tongue? That little moment of magic has a surprisingly ancient backstory.
With cocoa mass in hand, the manufacturers can now decide if the chocolate they want is going to be couverture or...