Making Chocolate

When it comes to making chocolate , water is the enemy and the main cause of bacterial growth. The lower the water activity level, the less ...

Whenever possible, use fresh vanilla beans. There are two types of vanilla beans on the market: Bourbon and Tahitian. If you can find both t...

If you are not familiar with any particular brand of spices, buy the same spice manufactured by a few different brands and taste them side b...

I have recently noticed gourmet stores and catalogs carrying a variety of flavored salts. Many of these are also different colours, ranging ...

To salt or not to salt? Salt naturally brings out the flavor of the medium that is being used and this holds true for chocolate . One of my ...

When flavoring a ganache or any type of chocolate confection, use only all-natural flavorings or oils, never artificial products. A wide se...

Tree fruits, commonly referred to as nuts, are one of the earth's greatest gifts. Different nuts work well with different chocolates de...