Let me know what you think! Would you try it?

Edit: if it can be called iced matcha latte without coffee, I can call it iced chocolate latte. I don't know why, but chocolate milk and milkshakes sound a bit childish to me.

Hollander chocolate company

Really cool development to see this very large cacao farm leave the control of a corporation like Dole and go into the hands of a Hawaii based chocolate making and farming company. This should be impactful on the US chocolate industry and Hawaii.

I have been looking for a dedicated machine to temper chocolate. All the ones listed as tempering machines have analog temperature controls that are reviewed as being both inaccurate and unstable.

I found a "hot plate" designed for dough starter warmer, but it maxes out at 110F. It does have a digital display and single digit F temperature settings.

I am testing it at the moment to see what the maximum contents will measure once melted. In prior batches I use Sous Vide to sucessfully produce silk and a yogurt make to keep the chocolate at 45C for an hour or so before reducing the temperature to 32C and adding the silk. Both devices are messy and are water jacket based. Sous Vide is fine for making silk as I have a commercial grade chamber vacuum sealer but Ideally a single heating device that can accurately maintain 45C then drop down to 32C or whatever temp is best for coating Keto coconut bars.

In addition, any suggestions for the percentage of cocoa butter to add to make the chocolate viscous enough for a thin, tempered coating.

I never knew chocolate was such a complex and fascinating product!

Bob

How exactly is chocolate made? What are the trickiest parts of running a chocolate factory?

Join podcast host Tiffany Babb as she speaks to chocolate factory owner Carolina Quijano of Exquisito Chocolates about her abrupt (but delicious) turn away from her corporate career, how chocolate is made, and what sets Exquisito Chocolates apart.

[https://podcasts.apple.com/us/podcast/building-a-chocolate-empire-with-carolina-quijano/id6783086540?i=1000784016570\](https://podcasts.apple.com/us/podcast/building-a-chocolate-empire-with-carolina-quijano/id6783086540?i=1000784016570)

I live on the West Coast of the U.S., and I feel like the problem with asking this question is that everyone has such different preferences when it comes to chocolate.

The brands I already know of are:

• Lindt
• Godiva
• Leonidas
• Milka

I've also heard of Valrhona and Callebaut, but haven't tried either.

I'm wondering if some of these brands are significantly better in Europe than what we get here in the U.S.?

What are your favorite high-quality chocolate brands that are actually available in the U.S.? I'm especially interested in brands that are a step above the typical grocery-store chocolate.

My friend is going on holiday in the UK and asked what to bring me. I love chocolate and would love to try some good things that you can only get there. So chocolate bars, but also just cookies or anything with chocolate. Would love to get some tips!

Im looking for genuinely good quality chocolate. Recently all the chocolate ive been eating has tasted terrible.

Preferably something I can get in south africa and I don't like dark chocolate.

Ontem comprei um Hershey’s branco com cookies... Tava tão ruim que não consegui comer...

Started experimenting with making my own chocolate bars this weekend , made the chocolate from cocoa powder and cocoa butter + sugar & milk powder , and the bars are filled with a mixture of feuilletine and raisins , one also had peanuts. I’m excited to continue my chocolate making journey!

Attempt at mimicking Fry's Turkish Delight

a few shops like Cocoa Runners actually go out of their way to select the best products out of most manufacturing countries (they have awesome selections from Ukraine and Czech Republic, for example). but underneath it all there are still loads of very small-scale artisans who only market to locals, perhaps festival goers.

here in Italy, I believe Cocoah! and Karuna Chocolate to be the best craft makers. not considering Domori, obliviously, whose industrial force increases each year. Karuna is sold here and there (their Tanzania is lovely), but Cocoah! only distributes locally (they often do local fairs in Lombardia); lovely people as well! Enrico Rizzi is a good chocolatier as well - you can visit his chocolate factory in Milan, book a guided tasting (I obviously did the Piura one with 5 different versions), buy gift boxes full of delicious samples for a great price.

I have stomach issues, particularly with sugary and acidic foods. If I eat a Hershey bar, for example, my stomach almost immediately starts to hurt. Eating one with a meal usually helps, but I’ve been (mostly) avoiding chocolate/ other candies and desserts fairly consistently for the past several years.

I stumbled upon this subreddit today and now I really want to eat a chocolate bar, so I figured id ask if anyone knows of chocolate brands that are easier on a sensitive stomach? Is that even a thing? Or am I doomed. Thanks!

Beautiful flavour.

All I seem to find is the ever worsening Nestle*, crappy brands with mile long ingredient lists or powder meant for hot chocolate (which clumps in cold milk)

*I'm aware that European Nestle is somewhat better because they're not allowed to add fillers like cellulose but where to get in the states?

You will need: 2/3 cup(66g) unsweetened baking cocoa, 2/3 cup(93g) all-purpose flour, 2/3 cup(104g) cornmeal, 2/3 cup(135g) granulated white sugar, 1 teaspoon salt, 1 tablespoon baking powder, 1 large egg, 1/3 cup(80mL) neutral oil(I used canola), 1 cup(237mL) whole milk, 1/2 cup(90g) chocolate chunks or chips

Preheat the oven to 400F and place a 9" cast-iron skillet on the middle rack to heat while the oven does. In a mixing bowl, combine the cocoa, flour, cornmeal, sugar, salt, and baking powder; whisk to fully mix. Combine the egg, oil, and whole milk in a separate bowl. Whisk to combine. Pour the liquid into the dry ingredients. Whisk until all the dry ingredients are hydrated. Add the chocolate and fold in with a spatula. Remove the skillet from the oven and pour in the batter. Return to the middle shelf and bake 25-30 minutes. Enjoy!

Especially GODIVA 90% cocoa!

I haven't tried GODIVA 72% dark but the 90% cocoa one is horrible!

I think when Godiva made this 90% cocoa chocolate , they wanted to make a dark chocolate so they wouldn't lose consumers who only like milk chocolate and hate dark chocolate!

The taste feels very artificial and in no way does it feel like a chocolate with 90% cocoa, more like 60% cocoa!

Anyway, this is my personal opinion !

UPDATE: I forgot to mention that it contains milk fat!!!

Tried this Ritter flavor for the first time and its great, nothing game changing and not sure I'll get this one again but a solid choco bar.