A harmless white or gray discoloration on chocolate, due to improper tempering or a change in ambient temperature or humidity. It doesn't affect flavor.
The technique of melting and reheating chocolate, stabilizing it in a beautiful sheen and clean snap.
With a higher cocoa butter content than typical eating chocolates, couverture (pronounced "koo-vehr-tyoor", it means "blanket" in French) is solid chocolate, refined so it has an especially silky mouthfeel. It's meant for melting and tempering so it can be used for dipping or enrobing.
A method of treating the nib or the liquor with an alkali solution after roasting, which will reduce the acidity by increasing the normal pH factor from about 5.0 up to 8.0. The name honors the homeland of its inventor, C.J. Van Houten.
This, the professional term for unsweetened chocolate, consists of roasted cacao nibs ground into a thick paste that may be semi-liquid or solid, depending on the temperature. It contains no alcohol. The word "liquor" refers to its semi-liquid state. The two main components of chocolate liquor are cocoa butter (the fat that causes chocolate to literally melt in your mouth) and nonfat dry cocoa solids.
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Spanish explorer, Hernando Cortez, found Aztec Indians using cacao beans to prepare a drink.
The drink was called "xocolatl" which means "warm liquid".
Knives tend to crunch and crack brownies when serving.
Use a pizza cutter to keep brownies looking their best.
In 1860, a Ghirardelli worker accidentally discovered a way to make fat-free cocoa powder.
Ground cacao beans were hanging in a cotton bag overnight. By morning, the floor was covered in cocoa butter that had dripped from the bag.