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26 January 2019

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Gevulde chocolade reep met pistachepasta en kadayif
De Dubai reep was even niet aan te slepen: een dikke gevulde reep metpistachepasta en kadayif, waar je bij elke hap doorheen hoort te kraken. Diekraak is het hele punt van deze reep, en precies het onderdeel dat het vaakstmisgaat. Zelf snapte ik de hype niet zo, maar na enige… Read more: Gevulde chocolade reep met pistachepasta en kadayif
A special yeast can make chocolate taste more fruity
This time a study that did something with cocoa fermentation: rather than just observing which microbes show up naturally, the researchers actively bred a new yeast strain . They designed it to survive some of cocoa’s harsh fermentation conditions while pumping out far more fruity aroma compounds than the other… Read more: A special yeast can make chocolate taste more fruity
The cacao tree
The origin of chocolate, telling its story, should start at the beginning. In my opinion, we start with the tree and the fruit it gives us. How it’s made: the cacao tree, Theobroma cacao. Known by many as the Food of the gods, if you translate it literally. If you… Read more: The cacao tree

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Gevulde chocolade reep met pistachepasta en kadayif – By Diënty on Chocolade smelten en tempereren8 September 2026
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