Book Bean to Bar
Finally there is specialist literature on the subject of Bean to Bar chocolate.
The book by Fabian Rehmann is a reference book for hobby chocolatiers and commercial manufacturers on all aspects of small-scale chocolate production.
The production of chocolate at home, but also of small-scale manufactories is becoming more and more popular. Both hobby chocolatiers and small producers will find all the essential information they need to produce their own chocolate in this book.
From the selection of the raw cocoa beans to the roasting, breaking and grinding of the beans to the making of the chocolate bars, all the necessary processes are explained. Other important raw materials such as sugar or milk powder are also described, suitable premises outlined and business considerations offered. The book is rounded off by tips on sources of supply and purchase of raw cocoa as well as on food safety, quality and finding one's own handwriting.
News
Book Basic Course Chocolate
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New Praline-Shells
Three new praline shells are now available and thus in time for Easter. Completes the variety in your praline program....
Texture mats
With little effort you may give your pralines and chocolates a special look....
Book Bean to Bar
The book by Fabian Rehmann is a reference book for hobby chocolatiers and commercial manufacturers on all aspects of small-scale chocolate production....
NEW! Mini-Egg shells
We have added 3 seasonal products for easter to our range of chocolate shells. You can now broaden your easter creations with lovely mini-eggs....
Broken chocolates...
... the most difficult part of the production of broken chocolate is the choice of the best couverture. Because your time is the most precious and only the noblest couvertures justify your work effort in your spare time....
BIO couverture white...
In addition to the two BIO Grand Cru couvertures Elvesia now available in a white organic version. Also from the Dominican Republic the BIO Dominicana 36%....
