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...
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Anatomy of a Cocoa Bean
Notes of the cocoa bean anatomy. The husk, the nib and the radicle.
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First Homemade Winnower
A 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...
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Cocoa Tree Overview
A 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...
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Solid Cocoa Fat
Some quick notes taken when studying the cocoa fat of cocoa beans.A very important parameter when developing new recipes and tempering the chocola...
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Change of Roasting Temperature
Don’t always trust your thermometer during bean roasting.Roasting is a critical step in bean flavour and taste development - it’s very important t...
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The Maillard Reaction
Cocoa roasting reaction notes.The Maillard reaction:At high temperatures it transforms flavour and taste precursors into delicious compounds that ...
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Antioxidants in Cocoa Production
The breakdown of antioxidants throughout the general chocolate making process.A high antioxidant concentration is one of the reasons why high perc...
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Polymorphism of Cocoa Butter
Some chocolate tempering notes taken while reading the “Chocolate & Confections” book by Peter Greweling.The curves explains the 6 crystal fo...
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Cocoa Fermentation
Cocoa 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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