The lecture covered the chemistry of the chocolate-making process – from cocoa beans being cleaned to remove all extraneous materials and shell removal, through the alkanisation of cocoa nibs with ...

Prof Irene Chetschik heads up the Research Group for Food Chemistry at Zurich University of Applied Sciences (ZHAW). She is developing new technological processes that can impact cocoa flavour on ...

Learn about the two forms of cocoa powder, when to use Dutch-process cocoa and when to use natural or regular cocoa, and how to substitute one for the other. Cocoa powder, the ground cacao powder ...

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He shows us how to temper chocolate while explaining the chemistry that underpins it. In essence, through controlled heating and cooling, tempering isolates a particular crystal form of the cocoa ...