You've been hit by a smooth chocolator!
Ever wondered why some chocolate bars are o' so smooth? Well, there is science involved behind it. This involves two things; the particle size (in microns) & the fat content...Read more
Chocolate Maker vs. Chocolatier. What's the difference??
As the bean to bar movement gains traction in India, it's imperative to know what exactly is the difference between Chocolate Maker and Chocolatier. To be honest, when we first...Read more
Is my chocolate in Temper?
One of the many nightmares a chocolate maker has is whether his/her chocolate is in temper. But what exactly is temper? Any pure chocolate (having natural &/or added cocoa butter)...Read more
The Art and Science of Chocolate Making
In 2019, I had conducted a bean to bar tasting workshop where I highlighted the entire bean to bar process and in the end we tasted cacao nibs, cacao butter,...Read more
Recipe: Cold Cacao Brew
You know hot chocolate, but have you met its much cooler cousin; Cold Cacao? For this simple recipe you'll need the below ingredients 1 cup water (room temperature) 2 tbsp...Read more
Once you have selected the beans and procured a batch, it's now time to process it into delicious chocolate. When the beans arrive in your factory, they are scanned for a quick look to spot any...Read more
Bang for your Buck!
Once you have known how "belgian" chocolate is different from "craft" chocolate.. how do you decide which one to opt for? Unique inclusions?..Origin of cacao?...Texture?.. Price? We have positioned Pascati...Read more