Please follow thi slink to our official Blog CocoaTalk where you can find a brief, easy to follow, step-by-step guide of how to create your own silk cocoa butter.
No matter if you use the natural or the deodorized type, this guide will safe you a lot of time in tempering whether you do it for chocolate bar,s bonbons, pralines, body butters, and anything that requires a crisp snap and a glossy finish.
https://cocoasupply.com/blog/silk-cocoa-butter-a-shortcut-to-tempering-chocolate/
Starting a small business in Europe that works with food requires some additional licenses a and certifications. Not only are some of them mandatory to the local health autorities, but it also creates trust to your customer. You may require local health training and permits, but also HACCP, ISO 22000:2018, Good Manufacturing Practices (GMP) and if you grow, you may consider higher standards like the FSSC. Here is a simple list and explanation of these standards and regulations.
Whether you want to make juice, pastries and praline fillings, or add it to a chocolate bar, fruits can be dehydrated with heat and through dry-freezing. But it is important to know the difference of these two methods to used the best dried or freeze-dried fruit for your products.
Cocoa nibs, also known as cacao nibs, have many uses. They are used for smoothies, baking, beer brewing, flavoring liquor, cocoa tea, chocolate making and much more. Learn the basics of how to use this wonderful ingredient.
