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Even More About Chocolate

Now that you have a variety of high end chocolates to taste, let’s compare some of them.  First, chocolate is best at room temperature (about 68 degrees).  As you unwrap the chocolate, look at the surface (if its grayish – that’s either sugar or fat bloom – we’ll cover that in the melting section….).  It should be nice and shiny. …

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More about Chocolate

Continuing the celebration of National Chocolate Month....stay tuned for more! There has been a renaissance of sorts with Artisan chocolates becoming very well-known, wide-spread and popular.  You may have noticed a number of chocolate products with the percentage of chocolate liquor in them.  When Ghirardelli starts putting “60% chocolate chips” on the shelf at Publix, you know this is here to stay! …

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Chocolate – Food of the gods

It's no surprise that February is National Chocolate Month - while other food items get a day or a week, it is fitting that chocolate has an entire month!  So where does chocolate come from?  Why it grows on trees, of course.  However, nature needs a lot of help to get chocolate from the raw form on the tree to…

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