How Do You Choose The Perfect Bar of Chocolate? Those of us who are passionate about chocolate are imbued with a sense of awe when we try a new chocolate.
We'll marvel at the high roast or red fruit flavours, we'll gorge ourselves on the hue of the chocolate or the length of the melt. That may be all and well if you're judging chocolate for awards, as I have done, but what about those who are just looking for a damn good of chocolate to enjoy on their own or with friends? How would you find a great bar of chocolate then? As with anything it's all about personal taste.
When you've tried a fair number of different chocolates you may start to recognise some characteristics you particularly enjoy. By Cocoa %? By Origin? There might be something in this - certainly if you like red fruity flavours Madagascan cacao has often become known for. By Region? Taking the Origin to a more refined degree you can look at the particular region and here Venezuela is such a great example. HB Ingredients. The story of chocolate has been written by numerous people.
It is the story that is interwoven with the history of South America for four thousand years and the history of Europe and North America for the last five hundred years. What started as a delicacy for the rich, a currency, it's value similar to that of silver and gold, has become the much loved product that we enjoy today. On this page we will be putting together video's and articles about the exotic product, that we know as "Chocolate". We take very seriously the provanence of our products, please click here to read statement from our suppliers. Click here to download a copy of our Organic Certificate. Tempering Chocolate The purpose of tempering chocolate is to pre-crystallise the cocoa butter in the chocolate, which is related to the working temperature of the chocolate.
During tempering, the cocoa butter in the chocolate changes into a stable crystalline form. The different ways to temper chocolate. HB Ingredients. HB Ingredients Chocolate Courses If you are interested in attending one of the courses please contact Jayne our in house Chocolatier either by email jayne@hbingredients.co.uk or call +44(0)845 88 00 799.
Dark Muscovado - Billingtons. HB Ingredients. HB Ingredients "Chocademy" At our new headquarters in Lewes, East Sussex we have created a "Chocademy" which consists of a fully equipped studio and meeting room that is separated by a folding wall, allowing the versatility of a small demonstration studio for up to 8 or a larger demonstration studio for up to 20+.
To view the courses we have available please click here. As well as using the facility for our own demonstrations and courses, it will be available to hire, for more information please contact: Studio The studio is fully equipped with a stainless steel work unit with marble working slab, integrated fridge and cooling trays, full size fridge, 30kg wheel tempering machine, table top tempering machine, induction hob, microwave, Kitchen Aid mixer and large stainless steel sink.
Full Size Demonstration Studio With the separation wall folded back, joining the studio with the meeting room, this gives a demonstration area for 20+. Meeting Room. Chocolate Distributors, Chocolate Suppliers, Sourcing, Supplying Ingredients - HB Ingredients. Production Process - Sipal Partners, organic concentrate specialist. Chocolate making business from home. Products. Black Pepper Pepper, the king of spices, traces its origin to India and Sri Lanka.
It is believed that the Venerable Bede, the Engish Monk distributed a handful of pepper while in deathbed as his personal wealth. Pepper is unique in the spice world as the pepper is marketed in four different varieties - white, green, red and black peppercorns. Black pepper is more aromatic than the other varieties of pepper. It is native to Malabar and has been grown here for more than 2000 years. It is one of the best -valued all over the world and a symbol of fine cookery. For rates and further details , please contact us : materials@agroproductsagencies.com Green Pepper in brine (salt water) Green peppercorns are the soft under ripe berry of the Pepper Nigrum.
Green pepper in brine is mainly used for making sauces, pickles and purees in the food service sector. Nutmeg History reveals the use of Nutmeg in the first century AD. These are used in both savoury and sweet dishes. Refined Coconut oil. Other Equipment & Accessories. Through our sister company, Keylink, you can purchase a complete range of accessories for chocolate work including Dedy praline cutters, recipe books and “Working with Chocolate”, an excellent instructional DVD.
Just visit the Keylink site at keylink.org and click on 'Accessories for chcocolate work' or call Keylink on 0114 245 5400. As the UK’s leading specialist supplier to the chocolate sector, Keylink also offers a comprehensive range of chocolate, filling masses, ingredients and decor products, as well as the UK’s largest stock range of confectionery packaging. Below is just a selection of our accessories Whether you are just starting out or an experienced professional wanting to find new recipes or learn new techniques, the right reference material can be an invaluable aid in building your business. You can view our training videos at keylink.org > instructional videos and see a list of books at Keylink.org > books .
Chocolate Making Equipment Suppliers. Buy chocolate making equipment at Lakeland. One of Britain’s Master Chocolatiers and a protege of Marco Pierre White, Paul has been tempting people into his boutique London chocolate shops since 2006.
A true artisan, he uses only the finest ingredients and creates everything by hand, resulting in simply exquisite chocolates that please the eye as well as the taste buds. Paul has been kind enough to share a few hints and tips to help you hone your skills. Coa, Cacao & Carob. Other Equipment & Accessories. Chocolate-Making Ingredients. Ways to Start A Home-Based Business. Home Chocolate Factory. Product Information The Chocovision X3210 is a compact batch tempering solution that is ideal for restaurants, hotels and artisan chocolatiers.
Measuring just 46cm x 46cm x 18cm, the X3210 can melt and temper a minimum of 1.5kg to a maximum of 4.5kg of chocolate in about an hour with breathtaking results. Product Features Manual Temperature Adjustment LED temperature display Bowl Pause Overnight (standby) Mode Fully automatic micro-processor using forced hot air 4.5kg capacity Removable bowl and baffle Includes 1 Bowl 1 Baffle 1 Dipping tool. Providing Design Services in Branding, Packaging, Web & More. Providing Design Services in Branding, Packaging, Web & More.