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- Gember koekjes met pecan noten en havermout koekjes
Havermout koekjes met geconfijte gember en pecan noten. Een lekker koekje voor bij de thee of koffie. Deze koekjes door kun korte bereidingstijd en baktijd ook nog eens super snel klaar! Onverwacht visite op komst? Ik zeg snel aan de bak! Ingrediënten Voor ongeveer 10 koekjes > 75 gram havervlokken…
Read more: Gember koekjes met pecan noten en havermout koekjes
- Refining and conching decrease the aroma complexity of dark chocolate
Chocolate aroma (volotiles) is shaped by so many different things: the terroir, genetics, fermentation and roasting are only a few things that shape the flavour profile of the chocolate we eat. What happens later, either in the factory or on smaller scales in homes, especially the steps of refining and…
Read more: Refining and conching decrease the aroma complexity of dark chocolate
- Organising my first chocolate tasting: The program
Following up on my chocolate selection, comes the next step: setting up the program.What an exciting journey this was! I was given a 3-hour timeframe with a break that provided savory food. A strong emphasis on “There should be enough chocolate”. I thought about it a lot and came up…
Read more: Organising my first chocolate tasting: The program
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