Academy of ChocolateCHOCOLATE · BAKING · DISCOVERY

Margination – Definition & Detailed Explanation – Chocolate & Pastry Industry Terms Glossary

I. What is Margination? Margination is a process in the chocolate and pastry industry where a product is soaked or coated in a liquid or marinade to enhance its flavor, texture, and overall quality. This technique is commonly used in the production of chocolates, pastries, and baked goods to infuse them with additional flavors and … Read more

Drying – Definition & Detailed Explanation – Chocolate Making Processes Glossary

I. What is Drying? Drying is a crucial step in the chocolate making process that involves removing moisture from the cocoa beans or chocolate liquor to achieve the desired texture and flavor. This process is essential for preserving the quality of the chocolate and preventing the growth of mold and bacteria. Drying can be done … Read more