Author: Karen Neugebauer

How To Temper Chocolate By A Master Chocolatier

How To Temper Chocolate By A Master Chocolatier Chocolate is defined as a suspension of cocoa solids and sugar (and sometimes milk powder) in cocoa butter. When it comes to tempering, the crystals formed by the cocoa butter inside chocolate are important.  Cocoa butter is what gives chocolate its shine, hardness, snap, and smooth mouthfeel.…

Types of Chocolate: Just The Basics 

Here are the answers to the most common questions when determining if you bar should be tossed or devoured. Just keep in mind that this info is strictly for solid chocolate bars, not truffles or any other chocolate products.

How is baking chocolate different from eating chocolate?

Here are the answers to the most common questions when determining if you bar should be tossed or devoured. Just keep in mind that this info is strictly for solid chocolate bars, not truffles or any other chocolate products.

How To Temper Chocolate By A Master Chocolatier

How To Temper Chocolate By A Master Chocolatier Chocolate is defined as a suspension of cocoa solids and sugar (and sometimes milk powder) in cocoa butter. When it comes to tempering, the crystals formed by the cocoa butter inside chocolate are important.  Cocoa butter is what gives chocolate its shine, hardness, snap, and smooth mouthfeel.…

Hot Cocoa, hot chocolate, or sipping chocolate… Is there a difference?

Here are the answers to the most common questions when determining if you bar should be tossed or devoured. Just keep in mind that this info is strictly for solid chocolate bars, not truffles or any other chocolate products.