Chocolate Tempering

Chocolate Tempering

The craftsmanship of chocolate tempering.There are many great guides on how to temper chocolate - many works well on most chocolate, but curtain ch...

Read more
First Homemade Winnower

First Homemade Winnower

A drawing of our first home-build winnower. It was build with things from the craft store and served in the old wooden attic, where Mellow was form...

Read more
Cocoa Tree Overview

Cocoa Tree Overview

A brief overview of the cocoa tree and the cocoa pod producing lifetime (this case in Ghana). This is where it all starts.⁣⁣It gets even more inter...

Read more
Solid Cocoa Fat

Solid Cocoa Fat

Some quick notes taken when studying the cocoa fat of cocoa beans.⁣A very important parameter when developing new recipes and tempering the chocola...

Read more
Change of Roasting Temperature

Change of Roasting Temperature

Don’t always trust your thermometer during bean roasting.⁣Roasting is a critical step in bean flavour and taste development - it’s very important t...

Read more
The Maillard Reaction

The Maillard Reaction

Cocoa roasting reaction notes.⁣The Maillard reaction:At high temperatures it transforms flavour and taste precursors into delicious compounds that ...

Read more
Polymorphism of Cocoa Butter

Polymorphism of Cocoa Butter

Some chocolate tempering notes taken while reading the “Chocolate & Confections” book by Peter Greweling.⁣⁣The curves explains the 6 crystal fo...

Read more
Cocoa Fermentation

Cocoa Fermentation

Cocoa fermentation notes taken after reading the article “The cocoa bean fermentation process” by L. Vuyst and S. Weckx. [1] Fermentation curves of...

Read more