South Pacific Cacao chocolate is unlike anything I’ve had in Australia. One bar tastes like it’s been doused in honey. Another smells like flowers and tastes like it’s been blended with toasted cereal grains. Next season the same chocolate bars might taste like caramel or passionfruit. Yet they c...
World Chocolate Day – celebrated on 7 July – indulges one of the world’s favourite treats and marks the introduction of chocolate to Europe in 1550. Until this point, chocolate was only known to natives in Mexico and parts of central and south America.
As much as we love chocolate, it is wo...
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A ‘WILLY WONKA’ chocolate factory with a full-size rollercoaster is to be built in the Netherlands by 2024.
Created by ethical chocolate brand Tony’s Chocolonely,...
The SF Chronicle reports that Jamestown Properties, a company that since 2013 has owned Fisherman’s Wharf-adjacent tourist destination Ghirardelli Square, will remove the structure’s massive “Ghirardelli” sign piece-by piece in coming days, with a plan to erect a new sign later this summer.
The s...
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Sweet-toothed thieves have broken into a train s...
Related core topics: Business news, Cocoa & chocolate, Ingredients, New products, Packaging, Processing, Regulatory, Sustainability
Related topics: chocolate, confectionery, innovation, quality control, safety, Singapore, site expansion, Southeastern Asia
Barry Callebaut has strengthened its ...
How do you know if you need to temper your chocolate?
If you are using real chocolate (couverture chocolate that contains cocoa butter) you will need to go through the tempering process in order for your chocolate to harden properly.
Tempering is required any time chocolate contains cocoa butter ...
Lily Vanilli is a hero with the food crowd. She’s a self-taught baker with a loyal following at her all-women East London bakery. She has created cakes for some of the biggest music stars, including Madonna and Elton John.
When the coronavirus lockdown came, she turned her mind to accessible reci...
Only in Silicon Valley does a longtime tech startup founder find a second career in a chocolate-making robot.
Nate Saal studied molecular biophysics and biochemistry at Yale University after graduating from Palo Alto High School in 1990. After returning to Palo Alto, he quickly shifted from scien...
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