Fruitcake can be very polarizing – there are lovers and there are haters. Which are you? Please share ...
The survey is closed. Results were posted on Boxing Day (December 26th), here .
I've been having an intermittent issue where my chocolate sticks to molds. It will always release around the edges but the middle (sometimes a large area, sometimes a small area) sticks to the mold.
This is the place on TheChocolateLife to find answers – powered by the collective wisdom and experience of the community.
Originally posted on TheChocolateLife on February 24th, 2016
This is in response to a discussion about the cost of setting up a small confectionery kitchen.
Sometimes fresh is not best - it's necessary to age cocoa beans before using them
Out of curiosity, what can be done with cocoa beans shells after roasting, cracking, and winnowing?
I am starting out making chocolate from 'bean to bar', but it has become clear that I need to invest in a grinder/melanger to get the chocolate particle size to around 15 microns to achieve great flavour and texture ...
Small grinders are a low-barrier-to-entry gateway, but beyond a certain point – consider other approaches
Questions about raw chocolate are among the most common when it comes to discussion the health benefits of cacao. While the whole question of chocolate being truly raw has been put to rest, zombie-like it refuses to die.