Chocolate & Sugar
Bloom is chocolate rearranging itself rather than going off
· 4 min read
Chocolate & Sugar
Tempering, crystallisation and the narrow temperatures both depend on.
20 articles · page 1 of 2
Tempering is the management of six crystal forms of one fat
Cocoa butter can set in several different arrangements and only one of them is any good, which is what the temperature curve exists to select for.
By Faisal Ahmed · · 4 min read
Chocolate & Sugar
The sugar stages measure water content, not heat
· 4 min read
Chocolate & Sugar
Why a drop of water ruins melted chocolate and a cup of it does not
· 4 min read
Chocolate & Sugar
Caramel is two reactions and only one of them is caramelisation
· 4 min read
Chocolate & Sugar
Most of chocolate flavour is created before anyone makes chocolate
· 4 min read
Chocolate & Sugar
Why melted chocolate flows the way it does
· 4 min read
Chocolate & Sugar
Fondant is sugar crystallised on purpose and kept microscopically small
· 4 min read
Chocolate & Sugar
A nut paste is ground until the oil becomes the liquid
· 4 min read
Chocolate & Sugar
Glucose and invert sugar are there to stop something happening
· 4 min read
Chocolate & Sugar
Conching is a grinding problem and a ventilation problem at the same time
· 4 min read
Chocolate & Sugar
The percentage on a chocolate wrapper tells you less than it appears to
· 3 min read