
Chocolate Tempering
The craftsmanship of chocolate tempering.There are many great guides on how to temper chocolate - many works well on most chocolate, but curtain ch...
Read moreNotes of the cocoa bean anatomy. The husk, the nib and the radicle.
Read moreA drawing of our first home-build winnower. It was build with things from the craft store and served in the old wooden attic, where Mellow was form...
Read moreA brief overview of the cocoa tree and the cocoa pod producing lifetime (this case in Ghana). This is where it all starts.It gets even more inter...
Read moreSome quick notes taken when studying the cocoa fat of cocoa beans.A very important parameter when developing new recipes and tempering the chocola...
Read moreDon’t always trust your thermometer during bean roasting.Roasting is a critical step in bean flavour and taste development - it’s very important t...
Read moreCocoa roasting reaction notes.The Maillard reaction:At high temperatures it transforms flavour and taste precursors into delicious compounds that ...
Read moreThe breakdown of antioxidants throughout the general chocolate making process.A high antioxidant concentration is one of the reasons why high perc...
Read moreSome chocolate tempering notes taken while reading the “Chocolate & Confections” book by Peter Greweling.The curves explains the 6 crystal fo...
Read moreCocoa fermentation notes taken after reading the article “The cocoa bean fermentation process” by L. Vuyst and S. Weckx. [1] Fermentation curves of...
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