Please use this identifier to cite or link to this item: http://hdl.handle.net/10125/12245

Making Chocolate from Scratch

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Item Summary

Title: Making Chocolate from Scratch
Authors: Bittenbender, H.C. 'Skip'
Kling, Erik
Keywords: Theobroma cacao
chocolate
chocolate liquor
Issue Date: Jan 2009
Publisher: University of Hawaii
Citation: Bittenbender HC, Kling E. 2009. Making chocolate from scratch. Honolulu (HI): University of Hawaii. 5 p. (Food Safety and Technology; FST-33).
Series/Report no.: 33
Food Safety and Technology
Abstract: The publication provides the small-scale cacao grower or hobbyist with a method to transform raw cacao seeds into chocolate using as few as half a dozen pods. A thermometer, a storage unit that can maintain a temperature of 95F, and a juicer/grinder machine are needed.
Pages/Duration: 5 pages
URI/DOI: http://hdl.handle.net/10125/12245
Appears in Collections:Food Safety and Technology, 2001 - present



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