Concept of artisan chocolate from the perspective of chocolatiers by Yılmaz Seçim

“…Tablets, bonbons, pralines, truffles and bark chocolates produced by artisan chocolatiers are considered healthful, contingent upon their cocoa ratio. …”
Get full text

"Stay Small and Keep it All": Making a Big Splash in Boutique Game Development by Ken S. McAllister, Judd Ethan Ruggill

“…Big Splash Games is a boutique game design and development studio well known for its Chocolatier series of casual games. Before founding Big Splash Games, Wyman worked as a Producer for Electronic Arts and Maxis, and a Project Leader for Lucas Learning, contributing to such titles as SSX On Tour, Def Jam Fight For New York, Star Wars Pit Droids, and SimTunes. …”
Get full text

Cocoa Butter Characteristic on Different Roasting Temperature and Its Final Sensory Profiles by Hendy Firmanto

“…Roasting temperature T1 and T2 enhance the chocolaty and nutty flavour but T2 shows burnt off-flavour for bean of Kaliwining (K). …”
Get full text

The Role of Chocolate Web-Based Communication in a Regional Context: Its Implication for Open Innovation by Simone Blanc, Valentina Maria Merlino, Alice Versino, Giulia Mastromonaco, Antonina Sparacino, Stefano Massaglia, Danielle Borra

“…ABSTRACT: Background: This research investigates the web-based communication and promotion strategies applied by a sample of selected chocolatiers in Piedmont, a region in the northwest of Italy known for its ancient chocolate-making tradition. …”
Get full text

Dissecting industrial fermentations of fine flavour cocoa through metagenomic analysis by Miguel Fernández-Niño, María Juliana Rodríguez-Cubillos, Fabio Herrera-Rocha, Juan Manuel Anzola, Martha Lucia Cepeda-Hernández, Jenny Lorena Aguirre Mejía, María José Chica, Héctor Hugo Olarte, Claudia Rodríguez-López, Dayana Calderón, Adan Ramírez-Rojas, Patricia Del Portillo, Silvia Restrepo, Andrés Fernando González Barrios

“…Fine-flavour cocoa offers exceptional quality and unique fruity and floral flavour attributes of high demand by the world's elite chocolatiers. Several studies have highlighted the relevance of cocoa fermentation to produce such attributes. …”
Get full text

The Role of Chocolate Web-Based Communication in a Regional Context: Its Implication for Open Innovation by Simone Blanc, Valentina Maria Merlino, Alice Versino, Giulia Mastromonaco, Antonina Sparacino, Stefano Massaglia, Danielle Borra

“…Background: This research investigates the web-based communication and promotion strategies applied by a sample of selected chocolatiers in Piedmont, a region in the northwest of Italy known for its ancient chocolate-making tradition. …”
Get full text

Characteristics of Malaysian and Sulawesian Cocoa Beans and the Optimisation of Quality Through Blending by Leow, Min Min

“…The qualities that the blended cocoa beans needs to express are a better cocoa/ chocolaty taste, less bitter, less astringent, less sour and preferably with the presence of nutty flavour. …”
Get full text

Food supplements to reduce stunting in Pakistan: a process evaluation of community dynamics shaping uptake by Shehla Zaidi, Jai K. Das, Gul Nawaz Khan, Rabia Najmi, Mashal Murad Shah, Sajid B. Soofi

“…WSB was well accepted as an extra ration, LNS was popular due its chocolaty taste and texture, whereas MNP sprinkles were perceived to be of little value. …”
Get full text