by Ramon E Martinez
March 29, 2018
The percentage of cacao in artisan chocolate defines the proportion of dark chocolate ingredients, either solids or butter, originating from the cacao bean, in comparison to other components.
Continue Reading
by Ramon E Martinez
March 19, 2018
It is almost impossible to give an opinion about the quality of a gourmet chocolate bar, as well as it is a good wine, without having tasted it. That is why we, the Club ChoKolate’s team, decided to go to the Castronovo Chocolate’s factory, located in the State of Florida, United States. We knew that the only way of proving the quality and excellence of its bean-to-bar product was in a tasting.
Continue Reading
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.
Continue Reading
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
Continue Reading
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.
Continue Reading
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.
Continue Reading
