Chocolate, the next energy source?{0}
According to the Boston Globe, the combination of cocoa bean shells and coal may provide a new energy source.
“In the world of interesting energy possibilities from waste products, a test burn at a Portsmouth, N.H., power plant is by far the most creative. The substance to be burned: cocoa bean shells.
Chocolate maker Lindt USA and Public Service of New Hampshire’s Schiller Station in Portsmouth had a test run recently, mixing one part cocoa bean to 33 parts coal and burning it to produce electricity in a boiler at the plant.
If it works – and only time will tell – Lindt will start sending the power plant cocoa bean shells from its Stratham facility when it starts producing its own chocolate from raw cocoa beans.
It is believed to be the only cocoa bean-to-energy project in the US chocolate industry.”
I have loved baking and cooking since I was a child. I studied foods and nutrition in college, but my secret desire was to own my own restaurant. Participation in a culinary program landed me jobs in several upscale restaurants, where I discovered my passion for baking and pastries. In 1981 I opened my bakery, Tarts and Truffles, in Sacramento, CA. Realizing a need for trained, knowledgeable bakers, I began teaching baking classes in the culinary arts program at American River College in 1990. I hope you will find my interest in high quality baking reflected in every product we sell.
