If you go to the grocery store and look at their baking chocolate selection, you will find descriptions like semisweet, bittersweet, and unsweetened/bitter chocolate. A customer at a recent market…
In June 2024, I attended the five day Penn State Chocolate Short Course and want to share some thoughts on the course for those who are considering attending their future…
Summary: In a prior post, we discussed what we mean by “bean to bar.” When we and other chocolate makers refer to our chocolate products as “bean to bar” and…
Summary: When we and other chocolate makers refer to our chocolate products as “bean to bar” and “craft” we are making two claims. One is about the process. The other…
One of the questions we are getting more frequently is about the shelf life of our chocolate bars and optimal storage conditions. It is easier to think about this from…
In the chocolate world, especially in the world of dark chocolate, it is common to find that chocolate makers lists percentages on their products such as 70%, 85%, 100%. One…
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