Friday, February 13, 2015

Best practices for making chocolate to minimize bloom—Free AOCS book chapter!

In the AOCS Press title Cocoa Butter and Related Compounds, Neil Widlak and Richard Hartel co-authored  this chapter detailing the best manufacturing practices for minimizing bloom in chocolate. An important topic for anyone involved in chocolate making, especially with Valentine’s Day approaching!

Want to learn more? Read the book’s description and table of contents; check out the AOCS Annual Meeting lipids symposium to honor the work of Professor Nissim Garti (co-editor of Cocoa Butter and Related Compounds); and learn about the secrets of dark chocolate from an Inform magazine article.

Happy Valentine Day!

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