Recipes, articles, tips and tricks for chocolate making at home
Chocolate is a delicious and indulgent treat that appeals to young and old. It’s been around for centuries, slowly transforming over the years as it transitioned from culture to culture. In this CocoTerra blog, we’re going to take a look at everything chocolate: how it’s made, where it comes from, chocolate science, how to properly store your chocolate (so you don’t throw out those old Easter eggs unnecessarily) to curiosities like “Is there such thing as vegan chocolate?”, and let’s not forget to mention that there will be lots of chocolate recipes! We’ve got you covered (in chocolate) from top to bottom!
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How to price homemade chocolates
Starting to sell your homemade chocolate is exciting — but deciding how to price your creations can be tricky. You need to think about more than just the cost of ingredients. Your time, packaging, and presentation also matter. Is there competition and how are they...
How to prevent condensation on dipped strawberries
When making chocolate-dipped strawberries ahead of time, you might notice a common problem… condensation. That thin layer of moisture can dull the shine, soften the chocolate, and even change the flavor. So why does it happen, and how can you keep your...
What is a chocolate coulant?
Few desserts are as famous, as popular or as confusing in name as the “chocolate coulant.” You might also know it as a chocolate lava cake, or a molten chocolate cake, or even chocolate fondant dessert. But regardless of the name, what is the essence of a chocolate...
Chocolate R&D equipment guide: rapid prototyping with CocoTerra Pro
Innovation in chocolate starts with the right tools. For anyone working in chocolate research and development, having access to flexible, reliable R&D equipment is essential. Whether you’re testing new recipes, experimenting with flavor profiles, or refining...
Why does chocolate sometimes turn white?
Have you ever opened a bar of chocolate only to find a white, layer on the surface and wonder if it’s gone bad? Don’t worry—it’s not ruined! That white coating, often called chocolate bloom, is a common occurrence caused by either fat or sugar rising to the surface....
Why does my chocolate get grainy?
Few things are more disappointing than melting chocolate only to find it turning grainy and rough instead of smooth and glossy. The truth is, it happens more often than you’d think—and to just about anyone. There’s good news! It’s a common issue with a simple...