Be a Chocolate Thinker

 
Benjamin Tissot Love

Educating since 2008

+ The Science Of Chocolate Difference

A professional background in the fine chocolate industry spanning nearly two decades. An overlap of expertise as a chocolatier, chocolate sommelier, chocolate maker, and instructor not found anywhere else. And an unmatched dedication and passion to teach all things chocolate!

Expert level knowledge made fun and accessible for all to enjoy through virtual and in-person tastings and kitchen experiences, and chocolate tutoring. The goal is for you to gain a deeper appreciation for the craft and guide you to make more satisfying chocolate choices.

Dedicated to an un-biased evidence-based approach to teaching while eschewing all the industry nonsense and over embellishment. Heighten your satisfaction beyond your expectations at The Science Of Chocolate. Learn more about SOC.

Tutoring

Professional Lessons

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Virtual Events!

Tastings & Kitchen Workshops

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Private Events

In Greater Vancouver

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What's New At Science Of Chocolate?
Science Of Chocolate Test Kitchen Chocolate And Snacks
Science Of Chocolate Test Kitchen Chocolate And Snacks
The World’s First Bean-To-Bar Map!
The World’s First Bean-To-Bar Map!
Utopia Tropical From Brazil In Stock And New Bars!
Utopia Tropical From Brazil In Stock And New Bars!
5 Reasons to stop drinking coffee
5 Reasons to stop drinking coffee
Feitoria Do Cacao from Portugal is back in stock!
Feitoria Do Cacao from Portugal is back in stock!
FAQs and Myths about chocolate ganaches
FAQs and Myths about chocolate ganaches
Mother's Day At The Science Of Chocolate
Mother's Day At The Science Of Chocolate
CocoAH! Fine Chocolate From Italy Is Now Here!
CocoAH! Fine Chocolate From Italy Is Now Here!
In-Person Chocolate Tasting Event at Propaganda Coffee in Chinatown Vancouver
In-Person Chocolate Tasting Event at Propaganda Coffee in Chinatown Vancouver
Ruvido Chocolate From Italy Is Pushing The Boundaries On Texture.
Ruvido Chocolate From Italy Is Pushing The Boundaries On Texture.
Cacaoworks bean-to-bar chocolate maker from Canada!
Cacaoworks bean-to-bar chocolate maker from Canada!
Kakoa bean-to-bar chocolate from Mexico!
Kakoa bean-to-bar chocolate from Mexico!
Carobeans from Minnesota, USA Now Available
Carobeans from Minnesota, USA Now Available
Harvest Chocolate From Michigan, USA Now Available
Harvest Chocolate From Michigan, USA Now Available
A-Typica Chocolate Maker from France/Martinique Now Available
A-Typica Chocolate Maker from France/Martinique Now Available

What’s New?

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Featured Flavoured Bars
Atypica Hot Chocolate Antillais Front.jpg
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A-Typica 65% Antilles Spiced Drinking Chocolate
CA$23.99
Allo Simonne 72% Bee Pollen Peru Origin Dark Chocolate
sale
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Allo Simonne 72% Bee Pollen Peru Origin Dark Chocolate
CA$15.99 CA$16.99
Avanaa 70% Corn Ghost Pepper Crumble Dark Chocolate
sale
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Avanaa 70% Corn Ghost Pepper Crumble Dark Chocolate
CA$16.99 CA$17.99
Black Jaguar Mayan Traditional Blend Drinking Chocolate (Unsweetened)
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Black Jaguar Mayan Traditional Blend Drinking Chocolate (Unsweetened)
CA$24.99
Cacaoworks 70% Black Garlic Dark Chocolate
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Cacaoworks 70% Black Garlic Dark Chocolate
CA$17.99
Carobeans Salty Lemon White Chocolate BB June 2026
sale
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Carobeans Salty Lemon White Chocolate BB June 2026
CA$12.99 CA$15.99
NEW Carobeans Toasted Buttermilk White Pineapple
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NEW Carobeans Toasted Buttermilk White Pineapple
CA$15.99
Carobeans 63% Toasted Goat Milk Chocolate
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Carobeans 63% Toasted Goat Milk Chocolate
CA$15.99
Feitoria Pastel De Nata Front.PNG
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Feitoria Do Cacao 57% Custard Tart & Cinnamon Milk Chocolate
CA$13.99
Harvest Chocolate Vanilla White Sugar Cookie (Vegan)
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Harvest Chocolate Vanilla White Sugar Cookie (Vegan)
CA$16.99
Harvest Chocolate Banana Pancake Milk Chocolate (Vegan)
sale
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Harvest Chocolate Banana Pancake Milk Chocolate (Vegan)
CA$15.99 CA$16.99
Kairi Chai Spiced Drinking Chocolate Sticks (Unsweetened)
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Kairi Chai Spiced Drinking Chocolate Sticks (Unsweetened)
CA$5.99
Kakoa 70% Raspberry Dark Chocolate
sale
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Kakoa 70% Raspberry Dark Chocolate
CA$14.99 CA$15.99
mcguire forest bar front .jpeg
sale
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McGuire 70% Mushroom & Foraged Roots Dark Chocolate
CA$12.99 CA$13.99
NEW Pure Chocolate Jamaica 65% Dark Jamaican Rum
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NEW Pure Chocolate Jamaica 65% Dark Jamaican Rum
CA$19.99
Schoki 58% Oat Milk Crispy Puffed Rice
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Schoki 58% Oat Milk Crispy Puffed Rice
CA$14.99
Schoki Hazelnut Milk Chocolate
sold out
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Schoki Hazelnut Milk Chocolate
CA$14.99
shawz earl grey open.jpg
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ShawZ Earl Grey Vegan White Chocolate
CA$9.99
shawz salted caramel open.jpg
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ShawZ Salted Caramel Vegan Milk Chocolate
CA$9.99
Utopia Tropical 38% Vegan Cashew Tonka White and Dark Chocolate Blend
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Utopia Tropical 38% Vegan Cashew Tonka White and Dark Chocolate Blend
CA$14.99

Featured Products

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Chocolate Gift Ideas
Science Of Chocolate Digital Gift Card
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Science Of Chocolate Digital Gift Card
from CA$25.00
Classic DIY Chocolate Tasting Kit
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Classic DIY Chocolate Tasting Kit
from CA$64.99
7th Heaven - Variety Set Chocolate
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7th Heaven - Variety Set Chocolate
CA$112.99
Canadian Chocolate Makers
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Canadian Chocolate Makers
from CA$49.99
Chocolate Charcuterie Gift Set
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Chocolate Charcuterie Gift Set
CA$69.99
Cozy Gift Set With Chocolate History Book
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Cozy Gift Set With Chocolate History Book
from CA$59.99
You're HazelNuts
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You're HazelNuts
from CA$49.99
High Flavanol Dark Chocolate (75% and up)
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High Flavanol Dark Chocolate (75% and up)
from CA$49.99
Spice and Spicy Chocolate Gift Set
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Spice and Spicy Chocolate Gift Set
CA$49.99
Caribbean Cacao Origin
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Caribbean Cacao Origin
from CA$49.99

Gift Sets & DIY Kits

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Research & Educational Articles
Antioxidant Activities and Volatile Flavour Components of Selected Single-Origin and Blend Chocolates
Antioxidant Activities and Volatile Flavour Components of Selected Single-Origin and Blend Chocolates
Fermentation location and local endemic microbes impacts aroma profile of cocoa beans.
Fermentation location and local endemic microbes impacts aroma profile of cocoa beans.
Volatile Compounds Of Oxidized Cocoa Butter
Volatile Compounds Of Oxidized Cocoa Butter
Effects Of Fermentation Intensity On Polyphenols And Antioxidant Capacity Of Cocoa Beans
Effects Of Fermentation Intensity On Polyphenols And Antioxidant Capacity Of Cocoa Beans
Sugar profile and volatile aroma composition in cocoa nibs from 6 Cameroonian fine-flavor cocoa hybrids
Sugar profile and volatile aroma composition in cocoa nibs from 6 Cameroonian fine-flavor cocoa hybrids
Dynamics of volatile and non volatile compounds in cocoa during fermentation and drying processes
Dynamics of volatile and non volatile compounds in cocoa during fermentation and drying processes
The Impact of grinding intensity on particle properties and rheology of dark chocolate
The Impact of grinding intensity on particle properties and rheology of dark chocolate
Myth: Do Not Chew Your Chocolate!
Myth: Do Not Chew Your Chocolate!
Effect of Cocoa Roasting on Chocolate Polyphenols Evolution
Effect of Cocoa Roasting on Chocolate Polyphenols Evolution
Antioxidants: Positive or Negative Actors?
Antioxidants: Positive or Negative Actors?
A revisited history of cacao domestication in pre-Columbian times
A revisited history of cacao domestication in pre-Columbian times
Increasing cocoa butter yield through genetic improvement of Theobroma cacao L.
Increasing cocoa butter yield through genetic improvement of Theobroma cacao L.
Frequently Asked Topics
Chocolatier vs Chocolate Maker vs Chocolate Sommelier: What is the difference?
Chocolatier vs Chocolate Maker vs Chocolate Sommelier: What is the difference?
Chocolate Best Before Dates. Does chocolate expire?
Chocolate Best Before Dates. Does chocolate expire?
"Cacao" vs "Cocoa"
"Cacao" vs "Cocoa"
Where did the cacao tree originate?
Where did the cacao tree originate?
13 Common General Myths About Chocolate
13 Common General Myths About Chocolate
What are the main types of chocolate? Dark, Milk, & White?
What are the main types of chocolate? Dark, Milk, & White?
Who makes the highest quality chocolate?
Who makes the highest quality chocolate?
What is the best way to store my chocolate bars?
What is the best way to store my chocolate bars?
Oxalates, Chocolate, & Kidney Stones
Oxalates, Chocolate, & Kidney Stones
Chocolatier vs Chocolate Maker
Chocolatier vs Chocolate Maker

Free Learning

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View fullsize The only app for ethical, nutritious, and independent chocolate brands from around the world! You may be discouraged from what you hear and read in regards to the chocolate industry (unethical sourcing, environmentally damaging, slave and child labo
View fullsize 🍫 Join us for incredible, delicious, informative, and eye-opening chocolate experiences. Join one of the in-person events listed here. Or check out the option to host private tastings and experiences in the Vancouver area. 💻 Not in Vancouver? N
View fullsize Ganaches are not that difficult to make. Especially fluid and soft ganaches intended to fill bonbon and truffle shells. In fact, it's more challenging for a beginner to temper chocolate than to make a ganache. There is no complicated "science&
View fullsize When you think Italian chocolate, you think bacci, ferrero, nutella. And hey, don't pretend those are not tasty! But are they top tier quality when it comes to chocolate? Not quite. In countries like Italy, food is very traditional, very regional, a
View fullsize Chocolate making can be as simple and straightforward as sourcing great beans, roasting them to perfection, and grinding them up with a little sugar until it tastes and feels incredible. And you can take it a step further and dig more into the why a
View fullsize Fine chocolate is not only about quality ingredients. It's also not one primary style or expecation. It's not one origin or one country. Fine chocolate is a gift from the Americas now shared around the world. 🌎 So what is fine chocolate? Fine cho
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