Archive | December, 2012

Chocolate Production: From Bean to Bar

Like most other foods, the quality and taste of the chocolate you eat is going to depend heavily on the ingredients used and production methods followed.  From bean selection to molding process, every step plays a part in determining the quality, cocoa intensity, and flavour of your favourite types of chocolate. Bean Selection and Processing […]

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Chocolate Processing – The Breakdown from Dark to White

What comes to mind when people think chocolate is usually the creamy, sweet, melts-in-your-mouth milk chocolate that you see coating most candy bars and other delicious chocolate treats.  Well, there’s cocoa in that too, but chocolate can come in many other forms as well. Chocolate in its purest, least processed form is raw and that […]

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Can Chocolate Act as an Aphrodisiac?

There’s no argument to the fact that letting a rich, creamy piece of chocolate melt in your mouth can be a very sensual experience, but is it really an aphrodisiac? An aphrodisiac is something that can arouse or intensify sexual desire, so if chocolate has that affect on you, then yes, it’s definitely an aphrodisiac! […]

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  • TIP OF THE DAY: Homemade Chocolate Truffles, Honey Sweetened
    Don’t these truffles look delicious, the work of a skilled professional? They are, the famous Force Noir* truffles from San Francisco chocolatier Michael Recchiuti (one of our favorites). He invites you to make them at home with the recipe below. Truffles can cost $3 apiece at an artisan chocolate shop. Egad! In truth, if you… […]
  • TIP OF THE DAY: Chocolate Ice Cubes In Vanilla Milk Or Cocktails
    Today’s tip might be a natural for Valentine’s Day, but we like it even more for the cold drinks of summer. These chocolate ice cubes are the brainchild of the Parisian chocolatier Jean-Paul Hévin. His Summer Chocolate Ice Cubes are simply a chocolate ice cream recipe that gets poured into ice cube trays instead of… […]
  • TIP OF THE DAY: Truffles Vs. Truffles Vs. Truffles
    [1] The original truffles (photo by Roz Marina | 123rf). [2] The selection at Pierre Hermé, a Paris destination. [3] Contemporary flavors at Good Eggs. [4] Royce Chocolate, a commercial producer in Japan, prefers rectangle truffles (they’re easier to make and pack). [5] The Périgord black truffle, more than $1,000 per pound, inspired the naming… […]
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