Blogs about: Making Chocolate
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Adventures in Tempering
I’m finally getting the bulk of the last two batches, one milk and one dark tempered and ready to send to the crew of guinea pigs that have volunteered to sample some of my early work. I’m… more →
CacaoLab
Chocolate - Making It
Patrick wrote 1 month ago: Chocolate making starts with the seeds of a cacao tree. The fruit bearing tree has large oval pods c … more →
Countdown: (18) Sugar, Spice and Everything Nice
wordarrangement wrote 2 months ago: Today was a sweet, sweet day. It started off with cake tasting at our venue and ended with chocolate … more →
Taste of the Kinneret Festival
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isragirl wrote 11 months ago: Visit the Sea of Galilee and enjoy a tasty festival The Jordan Valley, Tiberias and the Kibbutzs and … more →
Rio Muchacho, Eco-farm
blanca and jon wrote 1 year ago: The Organic farm Rio Muchacho was a fantastic experience. From the beginning we had wanted to spend … more →
stop flicking my channels with your remote control!
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sprunty wrote 1 year ago: I’ve just put the finishing touches to my newest chocolate creation for the market… umeb … more →
Adventures in Tempering
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tspyz wrote 2 years ago: I’m finally getting the bulk of the last two batches, one milk and one dark tempered and ready … more →
The Mysteries of Chocolate Tempering
tspyz wrote 2 years ago: So, the short version of this post is that attempt #2 at tempering milk chocolate worked! The long v … more →
Batch 10 - It's Milk Chocolate!
tspyz wrote 2 years ago: Given that my first attempt a few months ago to make milk chocolate ended with something like grainy … more →
Batch 10 -- Making Milk Chocolate
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tspyz wrote 2 years ago: Time to go off the reservation and make some milk chocolate. This is partially a technical exercise, … more →
The Quest for Milk Chocolate
tspyz wrote 2 years ago: As heretical as this notion is to some choco-philes, in addition to working on building a really goo … more →
The Mysteries of Roasting
tspyz wrote 2 years ago: The three big processes that determine the flavor of chocolate are fermentation, roasting, and conch … more →
Like Water for Chocolate?
tspyz wrote 2 years ago: Artisan chocolate, made by hand, with exacting attention to the cacao bean is what motivates this bl … more →
Tempering Chocolate
tspyz wrote 2 years ago: It’s now time to take half of batch 9, temper it, and pour it into bars. The chocolate has age … more →
ooh wow
sprunty wrote 2 years ago: So, I’ve just realised that now it’s two weeks until I go to Cambridge for the May Balls … more →
Batch 9: The Challenge Begins!
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tspyz wrote 2 years ago: Batch 9 has been unloaded from the melangeur, and deposited into a parchment paper wrapped Pyrex pan … more →
From Nib to Chocolate: Batch 9
tspyz wrote 2 years ago: Here are photos of batch 9 going from nibs, to chocolate liquor, to nearly finished chocolate. One o … more →
now if you want to get technical
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sprunty wrote 2 years ago: I’ve just realised that actually I don’t really know anything about chocolate. Well, not … more →
Cacao Nibs!
tspyz wrote 2 years ago: Working on Batch 9, I just realized how great a big bowl of roasted nibs looks (and smells!) I can … more →
Batch 9 -- Time to Roast!
tspyz wrote 2 years ago: Started batch 9 today, which will be a mix of 4 parts Panamanian Trinitario to 1 part Dominican Repu … more →
