Tag Archive: chocolate questions
The Different Types of Cacao Beans
September 15, 2011
Just because there’s only one species of Theobroma cacao doesn’t mean there are no different types of cacao beans. However, even experts themselves can’t seem to agree on how many types of cacao beans there actually are, but let’s stick with 4.
Why in the world would you even care about this mumbo jumbo? Well, for starters, one word, flavor. While most of us are happily content with any chocolate in hand just as long as it’s good, true blue chocolate lovers take pleasure in the subtle differences in aroma, taste, and texture between the different cacao bean varieties.
The first type of cacao beans is the Criollo. It was initially cultivated by the Mesoamericans and is generally considered to be the most excellent worldwide. It has a rich, intricate aroma, and a profound yet smooth flavor. Criollo beans require just a little fermentation and short roasting to draw out the flavors.
Read more
Heatwave and Chocolate
May 6, 2011
A heatwave? That sounds good to me right now. With below normal temperatures in our area throughout April (except for that one glorious day when the temperature spiked to 80), we're left wondering if Spring will ever arrive. Of course, it's been said that of the 4 seasons, Wisconsin gets 3 Winters and a Summer. So maybe we're right on track.
Well, not all is chilly. April 2011 was the warmest April on record for the UK, with records going back over 100 years. For central England tempererature records go back to 1659, and this April beat them all.
So what does this heat have to do with chocolate? It turns out that British chocolate-maker Thorntons saw below expected chocolate sales despite the Easter holiday. They're blaming the heat as the factor that caused people to purchase less chocolate.
Read more
Working With Chocolate and Caramel Filling
August 8, 2010
One of my email subscribers was wondering how chocolate candies made with high water content fillings, like caramel, can seemingly withstand blooming or other adverse effects?
It is true that even the smallest amount of water and chocolate don’t get along. The combination often leads to problems like seizing and sugar bloom. Yet, you can buy chocolate-covered caramels and see for yourself that they look good and tastes good. They have a fairly decent shelf life, too.
Read more