The consultants from partner Makrev will be on hand to assist in the search for highly flexible packaging machines for chocolate, hard candy, and jelly products in the medium output range. The Makrev ...
American-made chocolate is often criticized by Europeans for being poor quality. Food scientists suggest there are several factors, beyond just butyric acid, contributing to these taste differences.
Armando Bezies doesn’t need chocolate rivers ... from Tohono O’odham farmers,” Bezies said. “We also use different kinds of chiles and citrus.” The bonbons Bezies creates are almost ...
Melt the dark chocolate to 113 - 120˚F using a double boiler or microwave. Place about two-thirds of the melted chocolate onto a natural stone slab, keeping the remaining third in a bowl. Spread and ...