On the website Chow, they have a selection of chocolate bar recipes that are designed to replicate, as closely as possible, commercial bars like Snickers, Reese’s Peanut Butter Cups and Almond Joy.
Now, if you’re getting into making chocolate bars, I think it would be best to try out your own recipe. But if you wanted to get your feet wet following along, this would be a great place to start!
(via the Globe and Mail, thanks Matt!)
I was enthralled to read about the process of making chocolate — “from bean to bar” — in the Riverfront Times, a St. Louis-based website. There’s a substantial slideshow and a lengthy article that goes through both the process itself as well as looking at the fact that artisinal chocolate production seems to be on the rise.
This is something that has happened with both coffee and beer in the past while, as multinational behemoths strip all the authentic flavour out of something to make it mass-marketable, efficient and profitable. I wonder what product is next for the artisinal approach?
Also, I could totally go for some chocolate right now.
