Serious Eats on MSN
Why Melted Chocolate Turns Grainy—and How to Prevent It From Happening This Valentine's Day
A tiny bit of water can ruin melted chocolate, but the right amount can save it. Here is the kitchen science behind seized chocolate and what to do when it happens.
Barry Callebaut is investing €375m in its Belgian factories in Wieze and Halle to modernise infrastructure, boost efficiency ...
Nick DiGiovanni on MSN
Inside the attempt to produce the world’s largest chocolate bar
This video documents the process of creating a chocolate bar at a scale rarely attempted. Standard chocolate-making ...
Simply Recipes on MSN
Dutch-process vs. natural cocoa powder: An expert explains the difference
Learn about when to use Dutch-process cocoa, when to use natural or regular cocoa, and how to substitute one for the other.
The Food Sensory, Characterization, and Novel Processing (FSCN) Center is a dynamic platform connecting the University of Delaware College of Agriculture and Natural Resources (CANR) with researchers ...
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