Chocolate & Sugar
White chocolate is the fat without the bean and it behaves accordingly
· 4 min read
Chocolate & Sugar
Tempering, crystallisation and the narrow temperatures both depend on.
20 articles · page 2 of 2
Chocolate & Sugar
Compound coating exists because tempering is expensive and fat can be chosen
· 3 min read
Chocolate & Sugar
Chocolate feels cool in the mouth because melting costs energy
· 3 min read
Chocolate & Sugar
A marshmallow is a syrup that has been taught to hold air
· 4 min read
Chocolate & Sugar
A filled chocolate spoils because of the water in its centre
· 4 min read
Chocolate & Sugar
A gummy sweet is a gel cast into a mould made of starch
· 4 min read
Chocolate & Sugar
Bitterness and astringency in chocolate are two different sensations
· 3 min read
Chocolate & Sugar
Panning builds a sugar shell one thin layer at a time
· 4 min read