There are three basic varieties of cocoa; Criollo, Forastero and Trinitario.Ranjani Rajendra roasts, shells and tempers a handful of locally-grown cocoa beans to tell the story of a single-origin bar. Continue reading Cocoa: When Chocolate Meets Science
Tempered chocolate is heated, cooled and then warmed again.Tempering is a way of precisely melting chocolate so that it has that nice, glossy finish that you see on professionally made candies. Tempered chocolate is heated, cooled and then warmed again. Continue reading How To Make Tempered Chocolate
