Cocoa: When Chocolate Meets Science
Ranjani Rajendra roasts, shells and tempers a handful of locally-grown cocoa beans to tell the story of a single-origin bar.
Ranjani Rajendra roasts, shells and tempers a handful of locally-grown cocoa beans to tell the story of a single-origin bar.
Chocolate. It’s one of life’s great comfort foods. Bite into a bar of chocolate and a taste sensation overruns your senses. It helps to get you through troubled times and balance outRead More…
Researchers claim chocoholics will be able to increase their enjoyment of the snacks by listening to music.
It’s good news for chocolate fans as a new study suggests that eating chocolate could actually make you smarter. In fact, a group of scientists are actually recommending you eat more ofRead More…
Chocolate has tempted the world more than any other dessert. Though our first instinct is to quickly indulge in chocolate’s creamy goodness, scientists have discovered that to fully experience chocolate, it shouldRead More…
Should I take the last chocolate? I didn’t know it was the last one when, feeling peckish on a recent afternoon, I rose from my desk and walked across the newsroom towardRead More…
Jenny Lee takes a bite of Killyleagh history during a walking tour of the Co Down village, birthplace of scientist and collector Sir Hans Sloane, who is credited with bringing the recipeRead More…
Chocolate makes me happy and has become an incredibly popular food product that millions indulge in every day, thanks to its unique, rich, and sweet taste.
Tempering is a way of precisely melting chocolate so that it has that nice, glossy finish that you see on professionally made candies. Tempered chocolate is heated, cooled and then warmed again.
Sure, it’s easy enough to satisfy chocolate cravings by mainlining the stuff (just kidding, please don’t inject chocolate into your veins)—but Chocoholics looking for new ways to consume their favorite food shouldRead More…