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Journal

The Making of Chocolate - Part 5 of 5

The Making of Chocolate - Part 5 of 5
In our final article of this chocolate making series, we focus on the tempering stage.

The Making of Chocolate - Part 4 of 5

We will now discuss the next step of conching and what that process does for our chocolate.

Dark Chocolate Mousse

Dark Chocolate Mousse
Try our dark chocolate in this delicious, airy dark chocolate mousse recipe. Light and refreshing, a perfect note to end a delicious meal.

The Making of Chocolate - Part 3 of 5

The Making of Chocolate - Part 3 of 5
In our latest post on our chocolate making methods, we refine cacao nibs down into a cocoa paste, also known as cocoa liquor. 100% cocoa.

The Making of Chocolate - Part 2 of 5

The Making of Chocolate - Part 2 of 5
After roasting cocoa beans have to be winnowed into cocoa nibs. In this second part about chocolate making, we focus on our favorite (and only) source of chocolate: cocoa nibs. 

Dark Chocolate Banana Bread

Dark Chocolate Banana Bread
Enjoy our adaptation of the classic banana bread. Crispy on the outside, soft in the middle - we can't think of anything more enjoyable than dark chocolate banana bread.

The Making of Chocolate - Part 1 of 5

The Making of Chocolate - Part 1 of 5
In this series, we will explore each step taken at Parré Chocolat to give you a delicious dark chocolate experience.

Parré Chocolat Donates Cacao Husks to Garretson Forge & Farm



Earlier this month we donated our cacao husks for composting to Garretson Forge and Farms, a historical home and farm in Fair Lawn, New Jersey... 

A Unique Dark Chocolate Tasting At The Opera

Parré Chocolat was honored to support the New York City Opera and together we celebrated the 50th Anniversary of the Stonewall uprising...

Chef James Distefano Cooks Using Parré Chocolat

We recently met with James Distefano, the Master Pastry Chef of CxRA, Catering by Restaurant Associates. We received a tour of their facility in Woodside, New York and...

An Afternoon with Qiang Tu

Music and chocolate are a wonderful combination, many indulge in these two passions together and enjoy how they complement each other. At our facility we recently received a special visit from cellist Qiang Tu...