Journal
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
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
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
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
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
In this series, we will explore each step taken at Parré Chocolat to give you a delicious dark chocolate experience.
