Vegetable fats differ from vegetable oils in the fact that they become firm or pasty at 20°C. They are obtained by pressing oil seeds and extracting from them. In order that they...  read on

Vanillin is the name of the main flavouring substance in vanilla (Vanilla planifolia). The worldwide demand for vanillin is enormous. Approximately 12,000 tons of vanillin are needed each year. However...  read on

Cocoa and vanilla are almost inseparably connected to each other. The Aztecs also used vanilla to flavour their chocolate drink. Its home is found in southeast Mexico...  read on

The word, truffle, is generally understood to mean a chocolate-like preparation of particularly high quality. It is made from chocolate or cocoa mass, cocoa...  read on

This variety of cocoa tree originally comes from the island of Trinidad, which is also its namesake. Up until 1727 only Criollo cocoa trees were cultivated on...  read on

Cocoa beans are shipped in large jute bags by ship. They start their journey in the countries where they’re farmed, then pass around the equator, to chocolate manufacturers all over the world. After they have been...  read on

The double bonds in unsaturated fatty acids are predominantly cis-configured. That means, hydrogen atoms, which are combined to carbon atoms by a double bond, are on the same side...  read on

“May contain traces of…” This sentence, whether it is finished with nuts, milk etc., is on nearly every chocolate wrapper. It is advice that is voluntarily provided by RITTER SPORT. For years, we have let our customers...  read on

Iron is the most abundant trace element present in the human body. Important sources of iron are pig liver, leguminous plants, oats, and calf meat. The percentage of iron is not the only...  read on

The genus, Theobroma, includes 22 different varieties of plants, but chocolate can only be made from the cocoa beans of Theobroma Cacao L.. Carl von Linné gave cocoa beans their name in 1735, approximately...  read on