The Chocolate Blog

You followed the recipe perfectly, tempered your chocolate carefully, and set your bonbons to cool. But when you pull them out, they are covered in a dusty white film. What happened?

Chocolate bloom is one of the most common frustrations for home chocolatiers. There are two distinct types: fat bloom (whitish, greasy coating from cocoa butter separation) and sugar bloom (granular, rough texture from moisture condensation).

Prevention Strategies

• Perfect your temper: Use a reliable thermometer and hit target temperatures precisely. Dark chocolate should be worked at 31-32 degrees C.
• Cool slowly: Let finished chocolates set at room temperature (18-20 degrees C) rather than rushing them into the fridge.
• Control humidity: Store chocolate in a cool, dry place. Never store unwrapped chocolate in the fridge alongside other foods.
• Avoid temperature swings: If you must refrigerate, wrap tightly in plastic wrap first, and let it return to room temperature before unwrapping.

Continue Reading

Spring is the season of renewal, and nothing captures the essence of the season better than pairing delicate floral notes with rich, complex chocolate.

Lavender and White Chocolate

The gentle, herbaceous sweetness of culinary lavender pairs beautifully with creamy white chocolate. Infuse your cream with dried lavender buds for 20 minutes before straining and making ganache. The result is an incredibly fragrant, pale purple truffle.

Rose and Dark Chocolate (70%)

Rose water adds an exotic, Turkish delight quality to dark chocolate ganache. Use sparingly. A few drops in a 70% dark ganache, finished with a dried rose petal on top, is endlessly elegant.

Elderflower and Milk Chocolate

Elderflower cordial in milk chocolate ganache creates a honeyed, delicate flavor perfect for spring. The subtle sweetness complements the caramel notes in milk chocolate beautifully.

Continue Reading

Just like wine and coffee, chocolate is profoundly shaped by terroir. Two of the most celebrated origins in craft chocolate are Ecuador and Madagascar, and their flavor profiles could not be more different.

Ecuador: The Land of Arriba Nacional

Ecuador is home to the rare Arriba Nacional cacao. Ecuadorian chocolate is known for complex, multi-layered flavors: jasmine and orange blossom up front, toasted nuts at mid-palate, and a long, earthy finish. Best paired with stone fruits, honey, or aged cheese.

Madagascar: Bright and Fruity

Malagasy cacao is famous for bright acidity and intense fruit-forward profiles. Expect red berries, citrus zest, and tropical fruits. Excellent paired with fresh berries, citrus curd, or tangy cheeses. Makes extraordinary vibrant ganache for truffles.

Continue Reading