Chocolate that looks dull and streaky after melting is a common complaint among home bakers, and it usually has nothing to do with the chocolate being bad.
Why Your Melted Chocolate Turns Dull and Streaky, and What Tempering Fixes Read More »
As I have started learning more about chocolate, I’ve already run into something that can be a little confusing. Sometimes I see the word cacao. Other times I see cocoa. We have cacao beans, cacao nibs and cacao percentages. But then we have cocoa powder, cocoa butter and hot cocoa. So are cacao and cocoa two different
Cacao Vs. Cocoa: What’s The Difference? Read More »
Walk through the chocolate aisle at almost any grocery store and you’ll see percentages printed on dark chocolate bars. 60% cacao. 70% cacao. 85% cacao. Maybe even 90% or higher. I’ve seen those numbers plenty of times, but until I started becoming more curious about chocolate, I never really stopped to ask a pretty basic
What Does 70% Cacao Actually Mean? Read More »
Chocolate can be found just about everywhere, from the checkout aisle at the grocery store to fancy dessert menus at restaurants. Even though almost everyone has tasted chocolate at some point, a lot of people aren’t really sure what actually separates the main types. If you’ve ever wondered why white chocolate tastes so different from
The Main Types Of Chocolate Explained Read More »
If you’re new to chocolate, you’re in for a treat; no pun intended. Chocolate goes back thousands of years and is enjoyed all over the world today. It fills candy bars, desserts, drinks, and even skincare routines. While it usually looks simple, each bar or truffle hides a rich history and a production process worth
What Is Chocolate? A Beginner’s Simple Guide Read More »