Download or read book Making Chocolate written by Dandelion Chocolate and published by Clarkson Potter. This book was released on 2017-11-14 with total page 370 pages. Available in PDF, EPUB and Kindle. Book excerpt: From nationally-lauded San Francisco chocolate maker, Dandelion Chocolate, comes the first ever complete guide to making chocolate from scratch. From the simplest techniques and technology—like hair dryers to rolling pins—to the science and mechanics of making chocolate from bean to bar, Making Chocolate holds everything the founders and makers behind San Francisco’s beloved chocolate factory have learned since the day they first cracked open a cocoa bean. Best known for their single origin chocolate made with only two ingredients—cocoa beans and cane sugar—Dandelion Chocolate shares all their tips and tricks to working with cocoa beans from different regions around the world. There are kitchen hacks for making chocolate at home, a deep look into the nuts, bolts, and ethics of sourcing beans and building relationships with producers along the supply chain, and for ambitious makers, tips for scaling up. Complete with 30 recipes from the chocolate factory's much-loved pastry kitchen, Making Chocolate is a resource for hobbyists and more ambitious makers alike, as well as anyone looking for maybe the very best chocolate chip cookie recipe in the world.

Download or read book Industrial Chocolate Manufacture and Use written by S. T. Beckett and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 426 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Trends in Sustainable Chocolate Production written by Charis M. Galanakis and published by Springer Nature. This book was released on 2022-02-24 with total page 369 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chocolate is consumed by people of all ages in all segments of society throughout the world. However, recent changes in legislative frameworks, environmental concerns and increasing attention towards sustainability have stimulated the chocolate industry to reconsider their management policy. Current books in the market cover chocolate manufacture without taking into account sustainable practices of production, consumption and market aspects. Trends in Sustainable Chocolate Production fills this knowledge gap by covering all the important aspects of chocolate industry (manufacture, functionality, sustainability of the supply chain, commercialization aspects and market characteristics) in one reference. Starting with the health outcomes of chocolate and an overview of its manufacture, the book explores techniques to improve the functionality, flavor and microstructure of chocolate, as well as its environmental impact through sustainable practices and supply chains. By connecting research to industry and consumer interests, this text aims to support members of the scientific community, professionals and enterprises working to develop a sustainable chocolate sector.

Download or read book Cocoa Production and Processing Technology written by Emmanuel Ohene Afoakwa and published by CRC Press. This book was released on 2014-02-21 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: One of the largest food commodities exported from the developing countries to the rest of the world, cocoa has gained increasing attention on the global market—raising many questions about its quality, sustainability and traceability. Cocoa Production and Processing Technology presents detailed explanations of the technologies that could be employed to assure sustainable production of high-quality and safe cocoa beans for the global confectionary industry. It provides overviews of up-to-date technologies and approaches to modern cocoa production practices, global production and consumption trends as well as principles of cocoa processing and chocolate manufacture. The book covers the origin, history and taxonomy of cocoa, and examines the fairtrade and organic cocoa industries and their influence on smallholder farmers. The chapters provide in-depth coverage of cocoa cultivation, harvesting and post-harvest treatments with a focus on cocoa bean composition, genotypic variations and their influence on quality, post-harvest pre-treatments, fermentation techniques, drying, storage and transportation. The author provides details on cocoa fermentation processes as well as the biochemical and microbiological changes involved and how they influence flavour. He also addresses cocoa trading systems, bean selection and quality criteria, as well as industrial processing of fermented and dried cocoa beans into liquor, cake, butter and powder. The book examines the general principles of chocolate manufacture, detailing the various stages of the processes involved, the factors that influence the quality characteristics and strategies to avoid post-processing quality defects. This volume presents innovative techniques for sustainability and traceability in high-quality cocoa production and explores new product development with potential for cost reduction as well as improved cocoa bean and chocolate product quality.

Download or read book Chocolate Science and Technology written by Emmanuel Ohene Afoakwa and published by John Wiley & Sons. This book was released on 2016-05-05 with total page 777 pages. Available in PDF, EPUB and Kindle. Book excerpt: This second edition provides information on recent advances in the science and technology of chocolate manufacture and the entire international cocoa industry. It provides detailed review on a wide range of topics including cocoa production, cocoa and chocolate manufacturing operations, sensory perception of chocolate quality, flavour release and perception, sugar replacement and alternative sweetening solutions in chocolate production, industrial manufacture of sugar-free chocolates as well as the nutrition and health benefits of cocoa and chocolate consumption. The topics cover modern cocoa cultivation and production practices with special attention on cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption as well as the application of HACCP and other food safety management systems such as ISO 22,000 in the chocolate processing industry are also addressed. Additionally, detailed research on the influence of different raw materials and processing operations on the flavour and other quality characteristics of chocolates have been provided with scope for process optimization and improvement. The book is intended to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where agriculture, food science and nutrition is studied and researched.

Download or read book Chocolate Making Journal written by Kritwan Blue and published by Independently Published. This book was released on 2019-04-29 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chocolate Making Journal This Chocolate Making notebook is ideal to use as a journal, notebook, planner, to-do-list book or a diary. Make it easy to keep track of your schedule by writing down your daily tasks! Features: Size - 6" x 9" ( 15cm x 23cm ) 120 Pages / 60 sheets College Ruled Paper Glossy Cover Designer Cover

Download or read book My Chocolate Making Journal written by Kritwan Blue and published by Independently Published. This book was released on 2019-04-29 with total page 120 pages. Available in PDF, EPUB and Kindle. Book excerpt: My Chocolate Making Journal This Chocolate Making notebook is ideal to use as a journal, notebook, planner, to-do-list book or a diary. Make it easy to keep track of your schedule by writing down your daily tasks! Features: Size - 6" x 9" ( 15cm x 23cm ) 120 Pages / 60 sheets College Ruled Paper Glossy Cover Designer Cover

Download or read book Let Me Stop You Right There If This Isn t About Chocolate Making I m Not Interested written by Chocolate Making Lover Funny Journals and published by . This book was released on 2019-11-03 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lined Journal for Chocolate Making Fan - Nice and Funny Text Design Beautiful cover color, nice design saying 'Let Me Stop You Right There If This Isn't About Chocolate Making I'm Not Interested' and simple lined interior - that's what perfect lined notebook for every person who loves chocolate making looks like. 120 white pages in very compact size of 6x9 inches with space for all important notes, thoughts and plans every person needs to write down in their chocolate making theme journal at univeristy, school, work and not only. This notebook from our funny hobby series is perfect for: Writing down ideas and thoughts at work, at school, at home - you may use it as your beautiful diary, journal or school subject notebook remembering you about what you like to do the most, Writing down your plans, to do lists or describing your dreams, Using it as daily journal - using it at work, school and not only, This chocolate making theme notebook is a good present idea: give it to your children, family member - those young and old - who have such hobby as chocolate making, give it to your friend on Christmas or on their Birthday if they love chocolate making, it's perfect for your co-worker's birthday if you know their big hobby is chocolate making. Notebook specification nice and funny design saying 'Let Me Stop You Right There, If This Isn't About Chocolate Making I'm Not Interested', 120 pages, soft cover, black and white interior, lined pages and special space for date, 6x9 inches

Download or read book Chocolate Science and Technology written by Emmanuel Ohene Afoakwa and published by John Wiley & Sons. This book was released on 2011-08-24 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an overview of the science and technology of chocolate manufacture from cocoa production, through the manufacturing processes, to the sensory, nutrition and health aspects of chocolate consumption. It covers cocoa cultivation and production with special attention paid to cocoa bean composition, genotypic variations in the bean, post-harvest pre-treatments, fermentation and drying processes, and the biochemical basis of these operations. The scientific principles behind industrial chocolate manufacture are outlined with detailed explanations of the various stages of chocolate manufacturing including mixing, refining, conching and tempering. Other topics covered include the chemistry of flavour formation and development during cocoa processing and chocolate manufacture; volatile flavour compounds and their characteristics and identification; sensory descriptions and character; and flavour release and perception in chocolate. The nutritional and health benefits of cocoa and chocolate consumption are also addressed. There is a focus throughout on those factors that influence the flavour and quality characteristics of the finished chocolate and that provide scope for process optimization and improvement. The book is designed to be a desk reference for all those engaged in the business of making and using chocolate worldwide; confectionery and chocolate scientists in industry and academia; students and practising food scientists and technologists; nutritionists and other health professionals; and libraries of institutions where food science is studied and researched. an overview of the science behind chocolate manufacture covers the whole process from cocoa production, through manufacturing, to the nutrition and health aspects of chocolate consumption focuses on factors that influence chocolate flavour and quality, and that provide scope for process optimization and improvement.

Download or read book Chocolate and Health written by Rodolfo Paoletti and published by Springer Science & Business Media. This book was released on 2012-01-26 with total page 157 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cocoa and chocolate are the subjects of much research in the fields of food chemistry, food technology, and health science. We now know that cocoa contains a remarkable number of bioactive compounds, and these are being tested in humans to verify their disease prevention characteristics. This state of the art text thoroughly explores the different aspects of the relationship between chocolate and health. After introductory discussion of the historical background, careful attention is devoted to technological developments designed to improve the health-giving qualities of chocolate and biochemical and clinical trials of cocoa and its components. Various health impacts of cocoa and chocolate are thoroughly evaluated, including acute vascular effects and effects on blood pressure, blood lipids, and platelets. Psychological drivers of chocolate consumption and craving are also considered. Readers will find this book to be a rich source of essential information on cocoa and chocolate, their purported health-giving qualities, and the advances that are being made in this area.

Download or read book Beckett s Industrial Chocolate Manufacture and Use written by Steve T. Beckett and published by John Wiley & Sons. This book was released on 2017-05-08 with total page 806 pages. Available in PDF, EPUB and Kindle. Book excerpt: Since the publication of the first edition of Industrial Chocolate Manufacture and Use in 1988, it has become the leading technical book for the industry. From the beginning it was recognised that the complexity of the chocolate industry means that no single person can be an expert in every aspect of it. For example, the academic view of a process such as crystallisation can be very different from that of a tempering machine operator, so some topics have more than one chapter to take this into account. It is also known that the biggest selling chocolate, in say the USA, tastes very different from that in the UK, so the authors in the book were chosen from a wide variety of countries making the book truly international. Each new edition is a mixture of updates, rewrites and new topics. In this book the new subjects include artisan or craft scale production, compound chocolates and sensory. This book is an essential purchase for all those involved in the manufacture, use and sale of chocolate containing products, especially for confectionery and chocolate scientists, engineers and technologists working both in industry and academia. The new edition also boasts two new co-editors, Mark Fowler and Greg Ziegler, both of whom have contributed chapters to previous editions of the book. Mark Fowler has had a long career at Nestle UK, working in Cocoa and Chocolate research and development – he is retiring in 2013. Greg Ziegler is a professor in the food science department at Penn State University in the USA.

Download or read book Professional Chocolate Tasting Log Book Chocolate Tasting Journal Track and Review Your Chocolate Making 0 Gift for Chocolate Lovers written by Joy Vizante and published by . This book was released on 2021-05-18 with total page 40 pages. Available in PDF, EPUB and Kindle. Book excerpt: If you are a chocolate lover, no doubt you enjoy experiencing different varieties and types of chocolate. Chocolate Tasting Log Book is a chocolate journal that provides an easy way to record tasting notes in a small, convenient notebook format. This chocolate journal is designed for ease of use. It's tough to hold a notepad in one hand, a pencil in the other, and have another hand left for your bar of chocolate. If you like to experiment with the different flavors, this record book will allow you to save the recipe for each flavor to repeat it. Great way to train your palate to distinguish unique chocolate qualities. This Chocolate Tasting Logbook is an easy and handy logbook professionally designed to help you keep detailed records and take notes of Your Chocolate Making, Taste, Color and texture, and many more things. This journal is perfect for any chocolate lover who loves to taste and try different kinds of chocolates from around the world. Space to record chocolate name, origin, producer, age, % of cocoa, and date. Perfect gift for novice or pro, also as a gift or as a treat for yourself. The perfect companion to write about your life experiences and the ideal way to stay organized. Whether as a notebook, diary, bullet journal, or project planner, the notebook is universally applicable. Make your friends, colleagues, co-worker, family, and relatives happy with this individual book. It is a great gift idea for a birthday, Christmas, Graduation, Easter, or anniversary. This unique notebook is a great gift for any occasion. FEATURES AND DETAILS: Gorgeous paperback glossy cover measures 8.5 x 8.5 inches. Help you manage both your creativity and productivity. Multi-purpose notebook for writing notes, jotting down thoughts, and planning. Regular format, small enough to fit in a bag, briefcase, or backpack. An ideal gift for all book lovers, writers, and happy occasions of all kinds CATEGORIES: Journal Writing Diaries & Journal Cooking Methods Courses & Dishes Confectionery Desserts chocolate cook book log book notebook baking chocolate recipe notebook

Download or read book Chocolate Making Is My Jam written by Chocolate Making Lover Funny Journals and published by . This book was released on 2019-11-03 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lined Notebook for Chocolate Making Lover - Funny Design Beautiful cover color, nice design saying 'Chocolate Making Is My Jam' and simple lined interior - that's what your perfect lined notebook for every person who loves chocolate making looks like. 100 white pages in very compact size of 6x9 inches with space for all crucial notes, thoughts every person needs to write down in their chocolate making theme journal at univeristy, work and not only. This notebook from our funny hobby series is perfect for: Writing down ideas and thoughts at work - you may use it as your beautiful diary, journal remembering about beloved hobby - chocolate making, Writing down your plans, to do lists or describing your dreams, Using it as daily journal - using it at work, school and not only, This Chocolate Making Is My Jam Journal is a good present idea: give it to your daughter or son who has such hobby as chocolate making, give it to your friend if they love chocolate making, it's perfect for your co-worker's birthday if you know their big hobby is chocolate making. Notebook specification cute design saying 'Chocolate Making Is My Jam', 100 pages, soft cover, black and white interior, lined pages and special space for date, 6x9 inches

Download or read book Cocoa and Chocolate written by James McKellar Bugbee and published by . This book was released on 1886 with total page 188 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book A Day Without Chocolate Making Is A Day Wasted written by Chocolate Making Lover Funny Journals and published by . This book was released on 2019-11-02 with total page 102 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lined Notebook for Chocolate Making Fan - Funny Design Beautiful cover color, nice design saying 'A Day Without Chocolate Making Is A Day Wasted' and simple lined interior - that's what perfect lined notebook for every person who loves Chocolate Making looks like. 100 white pages in very compact size of 6x9 inches with space for all crucial notes, thoughts every person needs to write down in their chocolate making theme journal at univeristy, work and not only. This notebook from our funny hobby series is perfect for: Writing down ideas and thoughts at work - you may use it as your beautiful diary, journal remembering you that A Day Without Chocolate Making Is A Day Wasted, Writing down your plans, to do lists or describing your dreams, Using it as daily journal - using it at work, school and not only, This 'A Day Without Chocolate Making Is A Day Wasted' paper notebook is a good present idea: give it to your children, family member - those young and old - who has such hobby as chocolate making, give it to your friend on Christmas if they love chocolate making, it's perfect for your co-worker's birthday if you know their big hobby is chocolate making. Notebook specification nice and funny design saying 'A Day Without Chocolate Making Is A Day Wasted', 100 pages, soft cover, black and white interior, lined pages and special space for date, 6x9 inches

Download or read book Chocolate Making is My Jam written by Zawardo Journals and published by . This book was released on 2019-11-15 with total page 122 pages. Available in PDF, EPUB and Kindle. Book excerpt: Our Unique Journal Notebooks are Sure to Put a Smile on Someone's Face.- 120 blank lined pages - Professionally designed soft matte cover - Can be used as a journal, notebook or a composition book - 6" x 9" dimensions; lightweight and portable size for work, desk or school - Perfect for jotting down thoughts, taking notes, writing, organizing, goal setting, meeting notes, doodling, drawing, lists, journaling, and brainstorming - Makes a great gift for any special occasion: Christmas, birthday, gift exchange or any gift-giving occasion

Download or read book Simple Cake written by Odette Williams and published by Ten Speed Press. This book was released on 2019-03-12 with total page 192 pages. Available in PDF, EPUB and Kindle. Book excerpt: A nostalgic ode to the joy of homemade cake, beautifully photographed and with easy mix-and-match recipes for a sweet lift any day of the week. “A sweet book full of incredible photography, delightfully simple recipes, and so, so much love.”—Alison Roman, author of Dining In NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE NEW YORK TIMES AND FOOD52 Everyone has a favorite style of cake, whether it's citrusy and fresh or chocolatey and indulgent. All of these recipes and more are within your reach in Simple Cake, a love letter from Brooklyn apron and bakeware designer Odette Williams to her favorite treat. With easy recipes and inventive decorating ideas, Williams gives you recipes for 10 base cakes, 15 toppings, and endless decorating ideas to yield a treat—such as Milk & Honey Cake, Coconut Cake, Summer Berry Pavlova, and Chocolatey Chocolate Cake—for any occasion. Williams also addresses the fundamentals for getting cakes just right, with foolproof recipes that can be cranked out whenever the urge strikes. Gorgeous photography, along with Williams's warm and heartfelt writing, elevate this book into something truly special.