Blog RSS

The art of making chocolate has dramatically changed for the past several years. Making handmade chocolate was an art way before the 70's. However, this was lost when the westerner entered the scene. The secret of making Handmaid Chocolate is very simple. With handmade you are assured that someone is putting great care into the chocolate coupled with skill and experience, creating the perfect chocolate to die for. Whereas, now a day's modern chocolate cannot compete with a perfectly crafted and handmade chocolate when it comes to style and taste. Aside from the skill and craftsmanship of handmade chocolates the other...

Yes, chocolate is a high calorie food when it is in the form of a candy bar, especially when it is mixed with milk. Chocolate mixed with milk products is bad for your health because it will bind the amazing good qualities of the cocoa bean in the chocolate. The Internet is flooded with information about the new 'Superfood' called the Acai berry which contains plenty of flavonoids which are group that are referred to as antioxidants. Other foods that are no classified as Superfoods are flaxseeds, colostrums, blue-green Algae, Chlorella supplements, ginger, Royal jelly, Gobi berries, and Salmon roe....

For a food that seems so familiar, most of us know surprisingly little about the real origins and history of Real Chocolate. I counted myself in this group until very recently when I picked up a copy of a book titled ‘The True History of Chocolate”, Published in 1996, it’s 268 pages of meticulously researched, fascinating facts and “speculation” about the origin and development of the food we call chocolate. I wonder how many of us would even recognize a cacao pod if one happened to fall on our head? Of course, such an event is highly unlikely unless one happens to be in a very small...

What’s the difference between bittersweet chocolate and semisweet chocolate? Can I use Dutch cocoa in all my recipes calling for cocoa? Understanding the difference in chocolate and how they are used is essential to baking. In this guide, we’ll identify the characteristics of those chocolates used in baking. Cocoa is the dry chocolate powder derived from chocolate liquor. It comes in two types: natural and Dutch process. Dutch processed cocoa is processed with an alkaline. It is slightly darker, smoother, and more easily dissolved than natural cocoa. In many recipes, Natural cocoa and Dutch cocoa are not interchangeable. Natural cocoa is slightly acidic and will therefore chemically react with baking...

If you’re looking for a great gift for someone with a sophisticated palate, Gourmet Chocolates can be the answer for you. Gourmet chocolates offer excellent solutions for any gift giving occasions. This holiday ditch the mass-produced chocolates in the candy aisle at your local grocery and opt for the real stuff to put a smile on the faces of friends and family alike. Why goes gourmet?Gourmet chocolate delivers a taste not achieved by mass producers of chocolates. Because gourmet chocolate it produced on a smaller scale by professional chocolate makers, often referred to as chocolatiers, the overall quality is far better...