chocolate education
Chocolate Traditions on Valentine’s Day
February 12, 2022
With Valentine’s Day just around the corner, and people already stocking up on their chocolates, do you ever wonder what chocolate traditions exist in different parts of the world?
Chocolate on a Healthy Diet? Fact or Myth?
January 19, 2022
Eating chocolate on a diet may seem like a dream, but a number of studies suggest that it is actually a good source of nutrients and can even help you lose weight!
Cacao Juice: Delicious and Nutritious New Drink
December 11, 2020
As chocolate enthusiasts, I’m sure we are all fairly familiar with cacao beans. I mean, they lead to the delicious chocolate we eat every day! But did you know that the fresh white pulp that surrounds these precious beans makes a tasty juice?
6 Big Mistakes to Avoid When Making Homemade Chocolates
June 30, 2020
Chocolate is meant to bring a smile to your face… but what if it doesn’t? Well, you are not alone. The chocolate-making process is sometimes not so sweet!
While making chocolate may seem simple, it can be very technical to work with. Preparation, attention to detail, and the way you handle chocolate will have a huge impact on the end result.
To prevent your chocolatey treat from turning into a cocoa-tastrophe, here are 6 big mistakes to avoid when making homemade chocolate.
Cacao de El Salvador – Part 4 (Xocolatísimo)
December 15, 2019
Continuing the El Salvador chocolate experience, the first thing I noticed as I walked into Xocolatísimo chocolate shop was an impressive looking arrangement of colorfully packaged chocolate bars covering almost the entire back wall.
Cacao de El Salvador – Part 3 (JEZ Chocolate)
November 27, 2019
Typically, cacao is grown in one part of the world while chocolate is manufactured and consumed in another. If you live in the United States, chances are the chocolate you’re eating is made from cacao gown in Africa or South America even though it was made in Switzerland or Pennsylvania.
Although it is rare, there are exceptions to this situation. In El Salvador, for example, chocolate shops are crafting chocolate bars, truffles, and hot cocoa drinks from the cacao grown in El Salvador. Sometimes, the business owner grows the cacao too.
Cacao de El Salvador – Part 2
October 23, 2019
A couple months ago I traveled to El Salvador to learn more about how reviving a traditional and ancient agricultural practice can generate income through sustainable environmental and economical development. What on earth am I talking about? Something near and dear to my heart. The Food of the Gods – el Cacao!
I begin at the beginning, following a community of farmers through the process of growing, harvesting, and preparing cacao beans for market...
Cacao de El Salvador – Part 1
September 30, 2019
I have so much good news to share about what’s going on in El Salvador! I spent a little over a week traveling in the eastern part of the country learning first hand from farmers and processors about the benefits and challenges of growing cacao in their region.
My head is bursting with all that I heard, saw and yes, tasted. As a result, I’m going to publish a series of blog posts about it all. My hope is to take everything currently trapped in my brain and write it down. And share some interesting stories and photos with you all.
Chocolate Gift Basket and Tasting
August 26, 2019
On occasion I get asked to donate my time and expertise to lead a local “Chocolate Tasting” class/event (or a Chocolate and Wine pairing event!) for a fundraiser, silent auction, or raffle. I always donate and, oddly enough, even when someone buys it or receives it, very few winners take me up on it.
My most recent idea was to create a gift basket – or “chocolate kit” if you will - containing all the chocolates that would be needed for a tasting event. I also included a brief but detailed explanation of how I would conduct the tasting using the materials provided.
And it worked!
The Surprising Link Between Chocolate and Lava
February 13, 2019
From guest author and volcanologist Arianna Soldati...
I have wanted to be a volcanologist for as long as I can remember, taken with the idea of travelling the world sampling hot, fluid lava from active volcanoes and running high-temperature experiments in a fancy laboratory. But before I could do that, I had to start by studying Geology: things like mapping rock outcrops and identifying minerals. A class on chocolate making was definitely not part of the standard curriculum, but maybe it should have been.