Tag Archive: chocolate manufacturing
White Chocolate Tidbits
October 27, 2011
Despite being classified as 'chocolate,' white chocolate isn't truly chocolate. It may be a confectionary derivative of chocolate as it also comes from the same cacao plant, but its manufacturing process is rather different.
Its process for creation initially entails the drawing out of usable items from the cacao bean. Unlike the conventional chocolate that makes use of the cocoa powder ground from the seeds, the white version gets only the cocoa butter.
Even though the preparation of white chocolate has its similarities with dark and milk chocolate, it lacks cocoa paste, liquor, or powder. Thus, it does not contain the significant properties of chocolate such as thiamine, riboflavin, theobromine and phenylethylamine.
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From Bean To Bar
September 27, 2011
While in search of nature’s medicines, the Medicine Hunter named Chris Kilham is famous for his venture which entails trying out peculiar food, but the most recent one made him lean towards the "sweeter" side.
Just recently, Kilham took a trip to Mast Brothers Chocolate in Brooklyn, N.Y. to witness the behind-the-scenes in chocolate making.
Time and again, research has revealed that chocolate is in point of fact beneficial for you, health-wise. The benefits involve protecting the heart and mind, even sex drive.
In 2007, brothers Mike and Rick Mast started manufacturing organic chocolate made from some of the best cocoa beans worldwide, and they make approximately 5,000 bars every week .
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Chocolate Heaven Since 1911
September 2, 2011
The title is one of the advertising slogans of Thorntons, a household name in UK for chocolate retailing. The company was established in 1911 by Joseph William Thornton who eventually turned the business over to his sons, Norman and Stanley Thornton. Since then, it has always been Britain’s go-to store when it comes to high-quality chocolates.
This year, it celebrates its Centenary birthday. And what better way to celebrate their 100th birthday than sharing it with their customers?
The first ever Thortons chocolate shop was opened in Sheffield in the year 1911 and it was called the Chocolate Kabin where you are magically transported into a chocolate heaven as you step inside the store. Today, as a Centenary birthday treat, Thorntons wants to give their customers a chance to experience such delight. They excitedly bring you the recreated Thorntons Chocolate Kabin where a Golden Key to the chocolate factory is hidden. And the lucky winner gets to be Willy Wonka for a day! Isn’t that such a sweet treat?
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Science of Chocolate
August 23, 2011
Have you ever tried munching on chocolates and then think about its fragile crystal structure? Or do you even wonder about its milk protein contents as this melt-in-your-mouth goodness touches your palate? I bet no. The only thing you can think of is whether to get another bar or not, but there are people who take interest in this kind of scientific stuff.
Galit Segev, a chef and a biochemist in the pharmaceutical industry, enjoys her chocolates but is also enthralled by its physical properties. Having a background in such field, she is normally interested in why certain foods react variedly to certain cooking techniques.
She just recently had a part in the Ultimo Science Week talking about the science of chocolate such as how these treats are manufactured. From soil to your mouth, she gave a talk about what makes for a quality chocolate.
Printing with Chocolate
July 8, 2011
Throw away those old ink cartridges. It's time to load your printer with chocolate. That would be neat wouldn't it? Load some rice paper, spray a message in dots of chocolate, and then eat your words.
That description may still depict a future scene. For now, there's a 3D chocolate printer that has just come out. It prints gobs of chocolate into shapes by adding layers of chocolate on top of previous layers of chocolate.
I saw a story a couple years ago about a 3D printer that printed parts in plastic to make the parts for a new, identical, 3D printer. It could make the parts to replicate itself. I thought that was really neat.
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Allergic to Chocolate?
October 7, 2010
Is there such a thing as a chocolate allergy?
An allergy to cacao is possible but rare. It would be more likely that someone has an allergy to one of the ingredients in chocolate or experiences a food intolerance, which is not really an allergy at all.
Only 1 – 2% of American adults and 5 – 8% of children have a true, immunological food allergy. Among those, 90% are allergic to the “big 8”; milk, eggs, peanuts, tree nuts, soy, wheat, fish, or shellfish.
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Chocolate Lovers Lounge in India
September 24, 2010
I keep reading about the continuing surge of chocolate sales in India. Sold mostly in urban areas, premium chocolate bars like Lindt, Ferrero, and Godiva are flying off the shelves.
Some of these chocolate manufacturers are setting up local factories to meet the demand.
India is embracing chocolate with all their senses. One growing market is the chocolate lounge. One such recent addition to the Mumbai scene is A Chocolate Affair. It is more than a café, it is a place to savor all things chocolate.
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Look! It’s a Bean to Bar Chocolate
August 19, 2010
Every now and again you will come across an article, a chocolate bar, or a chocolate company that will draw attention to Bean To Bar processing.
Bean to bar means quite literally that the product was manufactured from the roasting and grinding of the bean to the tempering and packaging of the chocolate.
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