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What is happening with chocolate?
Chocolate production and consumption is undergoing profound changes. The seemingly endless expansion of the chocolate shelves at your local food store is only the visible side of the deep metamorphosis happening to the aging chocolate industry. Heavily relying on new technologies at all levels, every player involved in the chocolate chain needs to adjust to new realities. The large international companies are finding harder and harder to obtain cocoa beans in volume and at prices they like. Farmers are frustrated to be living at or under poverty levels even twenty years after the advent of “Fair Trade”, and consumers are increasingly demanding “authentic” products providing cocoa sensations while respecting people and nature. At the same time, new hardware is being manufactured that allows passionate chocolate lovers to start producing their own chocolate.
200 Gr. of dark chocolate 65% to 70% cacao
50 Gr. Of fresh cream
100gr. Of milk
Two dinner spoons of Honey or Maple syrop
Half an espresso coffee cup
A large pyrex bowl
A small pan
A salad bowl
- Break the chocolate in pieces and place in a pyrex bowl. Set you microwave oven to 60% of its strength
- Melt the chocolate in microwave and open to stir approximately every minute
- Mix the milk and cream and heat in a pan or also in the microwave (in a glass container, never heat plastic). Add the optional ingredients in this mix.
- Once the chocolate is fully liquid, pour the milk/cream by small increments and while mixing with a spatula
Together we make all the difference
Why is this necessary? If you simply melt chocolate and let it cool down
The Micro wave method The goal is to obtain the chocolate in an homogeneous
Ingredients: 200 Gr. of dark chocolate 65% to 70% cacao 50 Gr. Of