Book chapter
Artisanal Chocolate
The Science and Craft of Artisanal Food, pp 58-72
16 May 2023
Abstract
All chocolate is made from sugar and cocoa, but artisanal chocolate is produced on a small scale and has a high cocoa content, resulting in an enhanced sensory profile. Starting when the cacao beans are harvested, all the people involved in the artisanal manufacturing process exert their own influences over the flavors and aromas of the consumer. The beans are carefully allowed to ferment and dry before being painstakingly sorted. The beans are then roasted at a particular time and temperature to bring out optimal flavor and aroma. Commercially produced cocoa may be treated with alkali to counteract high acid and bitterness levels, but artisanal chocolate is made from superior beans and does not require this step. Finally, the product is meticulously tempered to obtain the proper melting and textural characteristics. The care used in producing artisanal chocolate results in an exceptional product.
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Details
- Title
- Artisanal Chocolate
- Creators
- Michael H TunickJerry Toth
- Publication Details
- The Science and Craft of Artisanal Food, pp 58-72
- Publisher
- Oxford University Press
- Resource Type
- Book chapter
- Language
- English
- Academic Unit
- Food and Hospitality Management
- Scopus ID
- 2-s2.0-85183927033
- Other Identifier
- 991021920754604721