Preservation
Humidity, light, and odours. These are the main enemies of chocolate. Once the original package is opened it is best to wrap the chocolate in aluminium foil and keep it at a temperature between 15-18° C and in a place with humidity no higher than 65%.
Intense heat and cold can cause the chocolate to turn white. There are two types of whitening: from the cocoa butter and from sugar. The first case occurs when the chocolate has been kept at a very high temperature that causes the cocoa butter crystals to rise. The second case is the effect of a very low temperature and contact with high humidity (for example, in the refrigerator). The sugar melts, crystallizes, and covers the chocolate with a white film while damaging the consistency and the flavour.
Pay attention to the expiration date. Under optimal conditions dark chocolate can be preserved for about three years, milk chocolate for one year, and white chocolate for no more than eight months.
The Giangioiello
The imaginative master chocolatier, Silvio Bessone, once again amazes us with his creative talents: In the CioccolaTÒ Factory – a chocolate laboratory ...
The 2008 Golden Bar Award
The sixth edition of this prestigious competition organised by the Compagnia del Cioccolato in which the best chocolates available ...
Chocolate dinner amidst the stars
Friday, February 29, Alfredo Russo, Pier Bussetti, Stefano Gallo, Giovanni Grasso, Francesco Ciocatto – five stars of fine Torinese cuisine ...
Out to discover true cru, accompanied by François Pralus and Andrea Trinci
Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1 ...
