CocoTerra | CocoTerra Company

The science of chocolate – 6 types of chocolate polymorphs

by CocoTerra | Mar 11, 2024 | Chocolate Information

Chocolate making is a mix of tradition, science and craft. Let’s talk a little bit about the science of chocolate and in particular, the chemistry of chocolate. It turns out that chocolate is a complex substance that can exist in multiple, different forms, called...

How big is your chocolate? Why does chocolate particle size matter?

by CocoTerra | Mar 7, 2024 | Chocolate Facts

How big does a particle need to be for your tongue to detect it? Taste buds, which are the structures on the tongue and other parts of the mouth that detect flavor, are not designed to detect particles directly. Instead, they detect flavors through chemical molecules...

The difference between homemade and store bought chocolate

by CocoTerra | Mar 4, 2024 | Chocolate Information

The big question of the year: Is it OK to grab a bar of chocolate off the store shelf or is it better to make it at home? In this edition, we get into the unique contrasts between homemade chocolate, like that created with CocoTerra, and the chocolate available at...

What is lecithin and why is it in chocolate?

by CocoTerra | Feb 22, 2024 | Chocolate Facts

Did you know that most chocolate contains a substance called lecithin? Lecithin is a natural emulsifier found in egg yolks, soybeans, and sunflower seeds. It’s added to chocolate to change its texture and consistency. In this blog, we’ll explore the role...

Leftover chocolate recipes – What to do with leftover store-bought chocolate?

by CocoTerra | Feb 19, 2024 | Chocolate Recipes

Don’t leave your leftover chocolate forgotten in the cabinet for weeks or months, only to throw it away later. Let us inspire you to get creative and repurpose your leftover chocolate in simple and delicious ways. Get ready to transform your leftover chocolate...