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Category: Chocolate

  1. The Ultimate Guide to Ruby Chocolate

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    What is Ruby chocolate_

    By now, I’m sure you have heard about so called ruby chocolate. It’s been widely talked about topic in the chocolate world and chocolatiers around the world are using this chocolate to create amazing chocolate treats. So, what’s so special about this type of chocolate? How was this chocolate discovered?

    So, let’s start at the beginning.

    Ruby chocolate was created by a leading chocolate brand, Barry Callebaut and introduced to the world in 2017. Ruby chocolate wasn’t just discovered, it was invented and carefully researched by a team of chocolate experts at Barry Callebaut over the last ten years prior to the launch. The ruby chocolate was registered as a patent in 2009. As you would have expected, the actual recipe is a secret, but the flavour and colour of the chocolate comes directly from the special cross bread ruby cocoa beans which were cultivated in the Ivory Coast, Equador and Brazil.

  2. Is chocolate gluten free?

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    Is chocolate gluten free

    Is chocolate gluten free?

    That’s a question we’re often asked in a spare moment during our chocolate making workshops or when people book our fun chocolate making hen parties. When I got asked for the first time I had to really think, because since I work with 'proper' chocolate I don't even think about alergies. It's just chocolate, you know...nothing else! I never really promoted my chocolate as gluten free, suitable for vegetarians and vegans or that it can be made completely lactose free.

    It's just a normal chocolate, right...everybody knows that! Well, it turns out that not everyone does and because 99% of mass produced chocolate products contain all sorts of things, that just shouldn't be there, understandably people ask, whether my chocolate is gluten free or not.

  3. How to make chocolate at home using cocoa nibs

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    Organic raw cocoa nibs

    People often ask me when they come to my chocolate workshops, whether we will be making chocolate from scratch. This depends on the course, but we usually start with the chocolate making from chocolate coverture. There is still a lot of involved when you get to that stage – careful melting, chocolate tempering, flavouring and moulding.

    So in most cases, we don’t start with making chocolate from the real beginning, but if you fancied making chocolate at home, here is how to do it! This recipe is suitable for vegetarians and vegan diets and it's also gluten free and dairy free (if you don't use powdered milk to make milk chocolate, or use coconut milk powder instead). 

  4. Is cocoa a fruit?

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    Is cocoa a fruit?

    When we’re running our various chocolate making courses we often  get asked lots of questions from enthusiastic chocolate makers about every aspect of the chocolate making process. And, of course, it’s a pleasure to share our knowledge with so many keen and eager course attendees and chocolatiers to be. Sometimes the questions are technical and detailed– such as those about the tempering and the chocolate crystallisation process. Others are more general, but equally practical, like when do we get to eat it all?

  5. How much sugar is in chocolate?

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    How much sugar is in chocolate

     Are you sweet enough?

     “Sugar, Sugar”, sang The Archies, “You are my candy girl, whoa-oh, you got me wantin' you.”

     Well, as it turns out sugar isn’t wanted any more. At least not in the same quantities.

    This week, the media was full of reports that the Swiss food giant, Nestle, announcing that it has made a scientific breakthrough that can sharply cut the sugar in its chocolate. The company, which makes Kitkat and Aero, says its researchers have found a way to structure sugar differently, so that it uses 40% less.

    It claims this can be done without affecting the taste.

    Nestle says it is patenting the findings, and it would start using the new sugar across its range from 2018. Its scientists altered the structure of sugar so that it dissolves more quickly. This fools the taste buds, with the effect of raising the sweetness, claims Nestle.

    But is this no more than a bitter sweet pill to swallow? Are the big manufactures just sugar coating the message? Nestle’s announcement, welcome to most people though it is, just got me thinking about what actually goes into a high street bar of chocolate in the first place? For me, it raised more questions than answers.

  6. How to make vegan chocolate

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    how to make vegan chocolate

    I've always been fascinated by the process of making chocolate and whilst in my day job, I usually use already prepared chocolate covertiture, for this recipe I've decided to explore the world of actual chocolate making.

    So, here is how to make a simple vegan chocolate bar with only three basic ingredients. This recipe is of course suitable for vegetarian and vegan diets, but it's also gluten and wheat free and doesn't contain any lactose (milk). So, this is as healthy as chocolate can get!