Troubleshooting Tempering: Solving Common Chocolate Issues
Mistakes in tempering can be frustrating, but they’re part of the learning process. With consistent practice and attention to the... Read more
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Straight from Nicaragua: A Closer Look at Catuai and Parainema Coffee
Looking for coffee that’s rich in flavor and responsibly sourced? Nicaragua is a hidden gem in the specialty coffee world.... Read more
Mastering the Craft of Tempering Chocolate
Choosing to temper rather than use compound chocolate or shortcuts is a reflection of a professional standard. It demonstrates respect... Read more
Nicaraguan Cacao: A Hidden Gem on the Rise
Nicaraguan cacao is one of those quiet treasures that’s finally getting the recognition it deserves. With rich soils, diverse cacao... Read more
Compound Chocolate vs. Real Couverture Chocolate
Discover the real difference between compound and couverture chocolate. Learn why Mulu Partners’ small-batch, fairly traded couverture, free from compound... Read more