In summary, the main differences between alkalized and natural cocoa powder are their acidity levels,…

Single-origin chocolate is made using cocoa beans from a specific region or even a single…

Chocolate bloom refers to two common issues: sugar bloom and fat bloom. Sugar bloom occurs…

Lecithin is an emulsifier commonly added to chocolate. It helps blend the ingredients more smoothly,…

The ideal temperature for tempering our Schokinag chocolate depends on the type of chocolate. For…

Cocoa percentage indicates the amount of cocoa solids and cocoa butter in chocolate. Higher percentages…

Store chocolate in a cool, dry place away from direct sunlight and strong odors. Seal…