The Chocolate Chronicle
Cocoa roasting reaction notes.The Maillard reaction:At high temperatures it transforms flavour and taste precursors into delicious...
The breakdown of antioxidants throughout the general chocolate making process.A high antioxidant concentration is one...
Some chocolate tempering notes taken while reading the “Chocolate & Confections” book by Peter Greweling.The...
Cocoa fermentation notes taken after reading the article “The cocoa bean fermentation process” by L....