You want to eat dark chocolate, but you feel guilty about it. Do you think you are committing a food “sin” that your body will pay for with obesity, diabetes, decay, or cardiovascular disease? Stop! 1) Dark chocolate lowers blood pressure and protects the heart and blood vessels It’s no secret that chocolate protects your […]
Designed by professionals, for professionals, it is unique because it has the same precision as a classic airbrush, but is adapted to chocolate. What is an airbrush? It is a compressed air micro-spray that allows for a fine dye projection. The PRECIJURA airbrush is different and unique in its design, it is intended for decorating […]
Did you know that there are more than 500 detectable flavors in chocolate? They vary according to the region from which the cocoa beans are derived, but also according to its elaboration. This explains why there is a difference between eating chocolate, and enjoying it. Without a doubt, this second exercise takes us on a […]
Chocolate crystallization is when chocolate changes from a solid to a liquid state. Why should couverture chocolate be used at a precise temperature? Fats, like many other substances (hard metals) can crystallize in several forms: crystallization being the transition from the solid state to the liquid state. The molecule (macromolecule) that makes up cocoa butter […]
If you want to know how chocolate is made, you are in the right place, because below, you will discover how to make chocolate step by step. The steps range from harvesting cocoa pods to molding and coating chocolate in various forms such as the tablet. The first 6 steps of chocolate making These first 6 […]
The Nutritional value found in 100 g of dark chocolate Calories: 530 • Protein: 21 g • Lipids: 29 g • Carbohydrates: Carbohydrates: 40 • Magnesium: 400 mg • Fat: depends on the cocoa butter content • Potassium: 100 mg • Calcium: 100 mg • Iron: 12 mg • Vitamin B1: 0.12 mg. Helps metabolize […]
Dark chocolate has a given percentage, white, milk chocolate, you know! But here and there, you hear about the existence of 100% dark chocolate. And you wonder, what is it? Do you want to know how we get it? But above all, do you wonder if it’s still chocolate? Do you wonder if it can […]
Good chocolate has a smooth, slightly shiny surface; when it breaks the break is clean and it makes a dry noise. If it crumbles or the break is sandy, it is too old. It must smoothly melt on your tongue, evenly and without lumps. Below, we offer you some objective criteria that will help you […]
Chocolate is a mixture of cocoa mass, sugar, cocoa butter, and possibly milk. The percentage of each element depends on the variety and type of chocolate that you wish to obtain. MIXING The cocoa mass is mixed with the other raw materials (sugar and possibly dairy products) in a kneader equipped with granite wheels. The […]
When the sculptor-chocolatier Patrick Roger tackles galliformes (fowl), he creates a barnyard where each hen is painstakingly tweaked by hand for its own separate identity. An Easter collection of fowl, hens and cockerels is ready to take up their spring residence. The spotlight is on the dark chocolate cockerel. The pointed beak under a disheveled […]
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