In its earliest modern form, in the days of the 19th-century Industrial Revolution, chocolate would have been sold unsweetened in rough blocks and cakes, to be ground or broken up by the end-user for...
I have been tracking some of these developments and the varied responses since the outset of the pandemic, and this week I reached out to several colleagues to assess their individual perspectives on...
I certainly sought out quality, flavor and functionality in the chocolate I chose to work with, but beyond that, I would have to admit I gave little further thought to where it came from, how it was...
Kate McAleer (Pastry/Management, '11) is the founder of Bixby & Co., a craft confectionery in Rockland, Maine. Her company produces organic chocolates, single-origin bean-to-bar chocolates, drinking...
The use of cacao at the time was still limited to drinks, but within one hundred years it would evolve into the sweet confection we know today. The ICE Chocolate Lab strives to explore not just the...
I love the way in which the depth of balsamic vinegar marries with the bitter complexity of caramel and dark chocolate. The tartness of balsamic combined with the raisin-y sweetness of the aged...
These observations may be old hat to professional chocolate makers, but they are rarely — if ever — considered by chefs and consumers. Raw Beans Straight out of the bag, fermented and dried beans...
