巧克力行业的最新消息和趋势。
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巧克力行业的最新消息和趋势

自2014年以来享受100多篇致力于巧克力的文章。

 
 

新闻和趋势

巧克力记者
世界上最着名的工艺巧克力节是如何处理Covid-19
世界上最着名的工艺巧克力节是如何处理Covid-19
工艺巧克力制造商如何与冠状病毒危机作斗争
工艺巧克力制造商如何与冠状病毒危机作斗争
工艺巧克力真的移动针吗？
工艺巧克力真的移动针吗？
来自阿姆斯特丹Chocoa的最新巧克力新闻
来自阿姆斯特丹Chocoa的最新巧克力新闻
2018年圣诞礼物概念为工艺巧克力恋人
2018年圣诞礼物概念为工艺巧克力恋人
工艺巧克力行业的最新趋势
工艺巧克力行业的最新趋势
工艺巧克力协商：一个新的有利可图的市场？
工艺巧克力协商：一个新的有利可图的市场？
对工艺巧克力行业的SWOT分析
对工艺巧克力行业的SWOT分析
2018年前7名巧克力风味趋势
2018年前7名巧克力风味趋势
伦敦巧克力秀确认了该行业的新趋势
伦敦巧克力秀确认了该行业的新趋势
关于那些用Callebaut发明的红宝石巧克力
关于那些用Callebaut发明的红宝石巧克力
工艺巧克力制造商正在爱这些新的可可问题
工艺巧克力制造商正在爱这些新的可可问题
 
 

education

巧克力记者
咖啡因在咖啡，巧克力和茶：解释不同的效果
咖啡因在咖啡，巧克力和茶：解释不同的效果
如果你称自己"A Chocolate Lover"停止制作这10个愚蠢的错误
如果你称自己“巧克力情人”停止让这10个愚蠢的错误
品牌如何欺骗我们购买他们的蹩脚巧克力
品牌如何欺骗我们购买他们的蹩脚巧克力
巧克力奖：爱他们还是讨厌他们？
巧克力奖：爱他们还是讨厌他们？
在工艺巧克力棒上写的品尝笔记：这是一个好主意吗？
在工艺巧克力棒上写的品尝笔记：这是一个好主意吗？
时间让你停止相信谎言背后的谎言"Belgian Chocolates"
你停止相信“比利时巧克力”背后的谎言
价格是优质巧克力的最佳指标吗？
价格是优质巧克力的最佳指标吗？
15本巧克力情人应该阅读（这不是食谱）
15本巧克力情人应该阅读（这不是食谱）
大制造商加入巧克力的所有奇怪的东西
大制造商加入巧克力的所有奇怪的东西
 
 

包装

巧克力记者
热门工艺巧克力零售商在包装上回答燃烧问题
热门工艺巧克力零售商在包装上回答燃烧问题
知道您的巧克力棒看yay或nay的4个步骤
知道您的巧克力棒看yay或nay的4个步骤
工艺巧克力零售商真的想要什么？
工艺巧克力零售商真的想要什么？
包装的东西不仅仅是味道
包装的东西不仅仅是味道
巧克力制造商在他们美丽的包装上溢出豆子
巧克力制造商在他们美丽的包装上溢出豆子
细巧克力包装的最新消息
细巧克力包装的最新消息
巧克力包装：如何让客户坠入爱河
巧克力包装：如何让客户坠入爱河
巧克力棒设计：开幕式
巧克力棒设计：开幕式
先创先验教会我竞争激烈的巧克力包装
先创先验教会我竞争激烈的巧克力包装
 
 

可可耕种

巧克力记者
质疑巧克力中的陶陶：当感情（和营销）妨碍准确性
质疑巧克力中的陶陶：当感情（和营销）妨碍准确性
可可农民应该像企业家一样对待，而不是慈善事业
可可农民应该像企业家一样对待，而不是慈善事业
格林纳达制造的巧克力迷人的故事
格林纳达制造的巧克力迷人的故事
巧克力风味发展的一致性与不一致
巧克力风味发展的一致性与不一致
巧克力中的镉：你需要知道的一切
巧克力中的镉：你需要知道的一切
工艺巧克力制造商正在爱这些新的可可问题
工艺巧克力制造商正在爱这些新的可可问题
工艺巧克力：当直接交易毕竟不是那么直接
工艺巧克力：当直接交易毕竟不是那么直接
对可法解的最大误解揭示了
对可法解的最大误解揭示了
这家公司为哥伦比亚精细的可可提供了可持续性
这家公司为哥伦比亚精细的可可提供了可持续性
 
 

社交媒体

巧克力记者
5工艺巧克力品牌，正在instagram上趋势以及为什么
5工艺巧克力品牌，正在instagram上趋势以及为什么
工艺巧克力公司的20个社交媒体提示
工艺巧克力公司的20个社交媒体提示
巧克力公司如何赢得社交媒体
巧克力公司如何赢得社交媒体
巧克力公司可以在5分钟内修复8大Instagram错误
巧克力公司可以在5分钟内修复8大Instagram错误
8搬到最适合您的巧克力公司的网站
8搬到最适合您的巧克力公司的网站
 
 

配料

巧克力记者
巧克力包含在2021年：最时尚，不可动摇和被遗忘的人
巧克力包含在2021年：最时尚，不可动摇和被遗忘的人
这就是为什么盐和巧克力工作在一起兴奋
这就是为什么盐和巧克力工作在一起兴奋
巧克力中的大豆卵磷脂：为什么这么有争议？
巧克力中的大豆卵磷脂：为什么这么有争议？
工艺巧克力协商：一个新的有利可图的市场？
工艺巧克力协商：一个新的有利可图的市场？
巧克力风味发展的一致性与不一致
巧克力风味发展的一致性与不一致
关于那些用Callebaut发明的红宝石巧克力
关于那些用Callebaut发明的红宝石巧克力
100％可可巧克力的胜利返回
100％可可巧克力的胜利返回
大制造商加入巧克力的所有奇怪的东西
大制造商加入巧克力的所有奇怪的东西
无糖的需求正在摧毁真正的巧克力
无糖的需求正在摧毁真正的巧克力
 
 
 
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关于我

巧克力博客报告了来自世界各地巧克力行业的最新消息和趋势。

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When it comes to @somachocolatemaker, all we can predict is the unpredictable. Never a dull, obvious or foreseeable tasting note ever comes out of these bars made in Canada by chocolate makers Cynthia and David 🖐🏼🇨🇦 Even if you know a cacao producer well or are incredibly familiar with a specific origin, they will always surpass your expectations. This 70% Jamaica is one of their classics for a reason. A flavor complexity that you can’t forget about, even after years. A light smoky note, almost tobacco, welcomes you to the tasting. But like a chauffeur whose only job is to bring you to your destination, the smokiness then dissipates to leave space to a sour note of green banana that stays in the mouth for a while 🌿🍌 Like a guest late to the party, a balsamic flavor arrives to offer you a sharp tartness with an underlying sweetness. But the main actors show up only now: caramel and rum. A caramelly rum or a rum-flavored caramel, as you’d prefer. They work together to
Today I am tasting the entire bean-to-bar range of a new craft chocolate maker in Virginia, USA for a private feedback and consultation. A job I can't definitely complain about 😋🍫🇺🇲 ___________________________________________ #chocolate #beantobar #beantobarchocolate #craftchocolate #glutenfree #pastry #dessert #finefood #darkchocolate #specialtyfood #artisanal #sweet #chocolatelover #tasting #singleorigin #design #style #chocolateconsultant #usa #madeinvirginia #madeintheusa #crafted
As I am consulting a soon-to-be craft chocolate retailer in Italy (with a physical store), I am wondering: how deep should a retailer go in educating new customers? 🤔 You don’t want to hit newbies with the entire Motamayor classification, but you don’t even want to take them for fools with the Criollo-Forastero-Trinitario fairy tale. You don’t even want them to believe that each country of origin has a specific flavor, like all Ecuadorian cacao is floral or all Brazilian cacao is earthy. At the same time, do you really want to present them with the never-ending list of all the factors that influence the ending flavor of chocolate? 📃🤯 Here would be my middle ground: 🍫 Make customers grow fond of chocolate brands and cocoa producers, not countries of origin. Briefly explaining that there are many factors influencing the taste of chocolate will make new customers aware that the country of origin is only a tiny part of the equation. With the same cocoa beans, every ch
Not your usual mylk chocolate 🙅🏻‍♀️🥛🍫 If you ever met the two minds behind @heindeverre chocolate, Ewald Rietberg and Jan-Willem Jekel from The Netherlands, you would know that they don't just "make chocolate", but they turn every bar into an engineering project 💡📝🛠️ This is why they couldn't just throw together fine cacao and coconut flakes or almond flour like any other chocolate maker. They had to take it a step further and turn this into a challenge: creating a vegan milk chocolate that would resemble regular milk chocolate in both flavor and texture. They used 9 ingredients: cacao and cacao butter 55%, sugar, oat, cocos, banana, rice, calcium, sunflower lecithin, salt. Did they achieve their goal? My verdict is.... FLAVOR: all the ingredients are so well-balanced that they come together in one single flavor. And guess what, that single flavor is lactose 😱🥛 Don't ask me where this note comes from because I have no idea, and it's pretty unbelievable. The choc
A woody and rustic background for a pine chocolate glory 🌲🍫 Herbal inclusions are my thing: basil, rosemary, thyme, sage, even oregano and parsley if you want to. I won’t shy away and try them all without hesitation. There is something about the freshness of herbs intertwined with the intensity of dark chocolate that is irresistible to me. But pine doesn’t seem to be a popular inclusion among craft chocolate makers. I can only think of two pine chocolate bars currently on the market: one from Ritual Chocolate in the USA, and this 70% Stone Pine by @karunachoc from South Tyrol, Italy 🏔️🇮🇹 After anticipating this bar for the longest time, let’s dive in! Ingredients: cocoa beans, raw cane sugar, cocoa butter, stone pine essential oil. Wanna know a funny thing? The first note is not pine. The flavor that welcomes you to the tasting is a spicy mix of cardamom and nutmeg that must come from the fine cocoa from Tanzania 🌶️🌍 Instead of a forest, you are in the middle
Have you noticed that a lot of craft chocolate makers have changed their packaging recently? 🍫🎀 If one good thing has come out of these tough times, it’s that craft chocolate makers were pushed to step up their game to survive, and this resulted in new services, better websites, creative bean-to-bar products, and a lot of new fancy packaging. My good friend Kay from @taucherli_chocolate, craft bean-to-bar maker in Switzerland, is the type of person that never rests on his laurels, but always strives to improve his business (often with some crazy ideas). Although his old packaging (on the left) already looked great, he took it a step further with the help of professional illustrator @annemarie_pappas 🎨🖌️ If you see all the new chocolate bars together, they tell the journey of the cocoa pod, from harvesting to collecting the cocoa beans. Compared to the older packaging, abstract and modern, the new design is instead a colorful and heart-warming tribute to the cacao fruit and t
There is gianduia, and Gianduia. A chocoholic that doesn’t like gianduia has yet to be found. Suitable for every palate, this mix of hazelnuts, cacao and sugar is always at the top of the bestselling chocolate inclusions, and chocolate makers see it flying off the shelves in every season of the year 💰🍫🛒 Nowadays we can also find gianduia in every possible format: bars or spreads, with or without milk, smooth or crunchy. HOWEVER, we shouldn’t lower our standards just because gianduia is “always delicious”. If we are attentive and demanding with other chocolate products, we should be picky with gianduia too. Here are the factors that distinguish high-quality gianduia from gianduia that should be avoided: 🌰 The hazelnut content. Hazelnuts should be the main protagonists here. If the taste of hazelnut is only subtle and overpowered by the sugar, that’s not gianduia. It’s just chocolate with a nutty nuance. 30% hazelnuts is the right amount often chos
Am I still a sucker for “Limited Edition” claims after 6 years of buying craft chocolate? You bet. I’ve had my eyes on @angiolinicioccolato for months now, so I finally purchased one of their bars through @chocolate7com 🍫🇮🇹 Made in Pisa, Angiolini has all the characteristics that I wish more Italian brands had to compete on the international market: detailed packaging, beautiful mold, a consistent Social Media presence, batch number, no vanilla, and a truly remarkable taste. For a 2-year-old brand, that’s pretty impressive! But let’s put this 72% dark chocolate, made with fine cacao from Merida in Venezuela, in our mouths 😋 The first tasting note might sound obvious: cacao. And let’s admit it, this tasting note is usually brought up when there isn’t much to say about a bar. But in this chocolate, it takes on a new meaning: a pure, sublime and authentic taste of cacao invades your mouth. It’s like Venezuela reclaiming its throne: &ldqu