Couverture Chocolate: Everything You Need To Know
Whether you are glazing a cake or making chocolate truffles, chances are you’ve come across the term couverture in a recipe. Not sure what it
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Whether you are glazing a cake or making chocolate truffles, chances are you’ve come across the term couverture in a recipe. Not sure what it
White chocolate seems to always divide people between those who love it and those who hate it. Moreover, the debate whether it really is chocolate
Whether in confectionary or cosmetics, you’ve probably come across cacao butter. But what actually is it, how is it made and where can you buy
Tempering chocolate is a crucial stage in working with chocolate, both for bean to bar makers and chocolatiers. It’s notorious for being both tricky but
Almost all of the ingredients for this recipe can be found in any grocery store for inexpensive prices so it’s both budget and eco-friendly, as
These Tanzanian Chocolate Brownies are filled with delicious crunchy nibs, are super quick to whip up and gluten-free. Why not mix it up by adding
We have had quite a bit of April snow, so I thought it would be fun to dress this cake up with organic icing sugar,
This light and rich chocolate pie requires only a few ingredients but looks super impressive and luxurious. Try decorating with fresh berries, lime zest or
Perfect pantry baking! Every chef has a repertoire of those fail-proof/no-fuss recipes… this is one of those. This batter is perfect to mix with scraps
Chocolatey, bubbly, and refreshing! This recipe is our chocolate maker’s favourite afternoon refreshment to sip on at Mindo, and it’s so easy to make at
These indulgent banana miso chocolate chip cookies are made with Grenada Chocolate Company Salty-Licious Dark Chocolate, the first ‘Tree to Bar’ chocolate and roasted cocoa nibs from
Issue Three of Cacao Magazine is available to pre-order from Tuesday the 5th of May! The third edition is a celebration of Women in Chocolate and tells the stories of inspiring female voices throughout the chocolate and cacao industry.
Once you’ve experienced homemade chocolate spread you will never go back and this inclusion of Solstice’s 70% Uganda Bundibugyo bar is simply divine. Because this
This light chocolate souffle is made from Laughing Gull’s spiced drinking chocolate mix, a sweet, chocolatey and spiced combination of stone ground dark chocolate, sugar,
Hōjicha is a Japanese roasted green tea. We love the roasted, nutty caramel notes of this tea and it pairs well with the milk chocolate
Established in 2018, Cacao Magazine is dedicated to quality content on all things cacao and chocolate.