I haven't blogged for a couple of weeks as I have been busy moving house and moving jobs. I am now a resident of the UK's second city, Birmingham. Woop woop (definitely a lot more going on than in Cumbria. So much so that trains were cancelled due to overcrowding... A thing unheard of at home.)
But on to my gainful employment. I am currently working for Mondelez, the company which owns Cadbury and Milka to name but a few of their many confectionery brands. I like to think of myself now as assistant to the oompa loompa...
In just a few short weeks I have gone from chocolate novice to chocolatier extraordinaire... I joke, but I am hoping to share some of my new found wisdom and knowledge in the chocolate department. So stay tuned.
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| On my way into work, on a sunny Monday morning here in Birmingham. |
I apologise now if this post and future chocolate themed posts have an excessive use of the word chocolate, but there just isn't a suitable alternative. I don't think I have ever heard the word used as much in conversation as I have in the few last weeks! If my brain did predictive text, chocolate would definitely be up there along with excessive use of the exclamation point and lololololololol...
So my first day at Mondelez I was presented with the chocolate Bible, a book call "The Science of Chocolate." A common welcome gift, I discovered after chatting to some of the interns, it has everything you could ever want to know about chocolate.
Reading through my new Bible, I was surprised by how much chemistry and physics are involved in the chocolate making process. Along with a little bit of wizardry, to cover the parts we don't quite understand yet, and you get the tasty treat we all know and love...
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| The Chocolate Bible |
Let's start at the beginning. Let's talk about chocolate.
To Be Continued...
