by Ramon E Martinez
July 28, 2018
Club ChoKolate is always interested in knowing, as deep as possible, the details of bittersweet chocolate making...
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by Ramon E Martinez
March 16, 2018
What do the Venezuelans Claudia and Mariela Franceschi, and the North Americans Denise Castronovo and her husband Jim have in common? They produce gourmet chocolate of excellent quality with cacao from recognized origins among the world’s best chocolate. To tell their stories and show you what they share, I will start with the Franceschi sisters.
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by Ramon E Martinez
March 08, 2018
Bean-to-bar: A term used to identify the artisan or craft method to prepare the chocolate. The chocolate maker acquires the cacao beans, as opposed to buying couverture, minimally process them in his or her facility and makes chocolate. It provides a more controlled environment for the chocolate-making
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by Ramon E Martinez
February 25, 2018
In this second and final article about essential cacao information, we will be discussing the different cacao varietals...
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by Ramon E Martinez
February 19, 2018
To make the best chocolate in the world first you need good-quality cacao beans. Usually, high-quality chocolate makers pay premium prices to obtain high-quality cacao beans.
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by Ramon E Martinez
February 11, 2018
“Chocolate” is a food obtained by the mixture of two ingredients derived from the cacao bean: Cacao paste, also known as cacao mass, cacao solids or cacao liquor, and cacao butter. Then, sugar is added to give it some sweetness.
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