Journal

Clean Eating with Parré Chocolat- A Guilt Free Delight

by Parré Chocolat
Clean Eating with Parré Chocolat- A Guilt Free Delight
      Indulge in Clean Eating with Pure Chocolate: A Guilt-Free Delight In a world where dietary choices are becoming increasingly conscious, the a...

Index

by Parré Chocolat

Clean Eating with Parré Chocolat- A Guilt Free Delight 

The Making of Chocolate - Part 5 of 5

The Making of Chocolate - Part 4 of 5

Dark Chocolate Mousse

The Making of Chocolate - Part 3 of 5

The Making of Chocolate - Part 2 of 5

Dark Chocolate Banana Bread

The Making of Chocolate - Part 1 of 5

Parré Chocolat Donates Cacao Husks to Garretson Forge & Farm

A Unique Dark Chocolate Tasting At The Opera

Chef James Distefano Cooks Using Parré Chocolat

An Afternoon with Qiang Tu

How is Wine like Chocolate? In more ways than you think.

Why is Vanilla in your Chocolate?

Is Chocolate Healthy? The Overview

Chocolate industry only pays farmers 5% of Sales

How much Caffeine does Dark Chocolate have?

Your chocolate probably has "Cocoa's Child Laborers" says the Washington Post

Bloomberg News Article about the "Willy Wonka of Wall Street" by Sonali Basak

Gary on Bloomberg News TV

 

The Making of Chocolate - Part 5 of 5

by Parré Chocolat
The Making of Chocolate - Part 5 of 5
In our final article of this chocolate making series, we focus on the tempering stage.
Posted in chocolate, making

The Making of Chocolate - Part 4 of 5

by Parré Chocolat
We will now discuss the next step of conching and what that process does for our chocolate.
Posted in chocolate, making

Dark Chocolate Mousse

by Parré Chocolat
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.
Posted in chocolate, recipe

The Making of Chocolate - Part 3 of 5

by Parré Chocolat
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.
Posted in cacao nibs, chocolate, making

The Making of Chocolate - Part 2 of 5

by Parré Chocolat
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. 
Posted in cacao nibs, chocolate, cocoa nibs, making

Dark Chocolate Banana Bread

by Parré Chocolat
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.
Posted in chocolate, recipe

The Making of Chocolate - Part 1 of 5

by Parré Chocolat
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.
Posted in cacao, chocolate, cocoa, roasting

Parré Chocolat Donates Cacao Husks to Garretson Forge & Farm

by Parré Chocolat



Earlier this month we donated our cacao husks for composting to Garretson Forge and Farms, a historical home and farm in Fair Lawn, New Jersey... 

A Unique Dark Chocolate Tasting At The Opera

by Parré Chocolat

Parré Chocolat was honored to support the New York City Opera and together we celebrated the 50th Anniversary of the Stonewall uprising...

Chef James Distefano Cooks Using Parré Chocolat

by Parré Chocolat

We recently met with James Distefano, the Master Pastry Chef of CxRA, Catering by Restaurant Associates. We received a tour of their facility in Woodside, New York and...