Facts (facts about cacao and chocolate); FAQs (frequently asked questions); Myths (and misconceptions); Research (Summaries of published research articles)
Flavour is created not only by taste and olfaction, but also by all our other senses. Sound, be it ambient or the sounds from our food or created while we eat, all have a profound impact on how we experience the flavour of our food. How does sound affect the flavour of chocolate?
Read MoreMuch is being talked about in regards to antioxidants. How they aid in our health, what foods contain the most, or are they even good for us at all? Chocolate and cacao have some of the highest levels of polyphenols that are said to improve our health, including our brain.
Read MoreDark fine chocolate will contain aromas other than chocolate. Just as fine wine and coffee can be described with containing notes of cherry, wood, or roasted almond, fine dark chocolate can be explained in the same way. Where does this flavour come from? It's not added to the chocolate, its contained within the cacao seed, and is created and maintained through quality processing.
Read More"What is the best chocolate?" I get asked that question often. It may seem like a simple question like that should have some sort of straight forward answer. Is it a brand? A nationality? Percentage? Or maybe it's variety or terroir of where the cacao tree grew. The answer is, good chocolate is none of those, and it's all of those and more. Not the answer you were hoping for? Let's begin to unpack...
Read MoreFine chocolate is making headway in today's market. You may see fine chocolate popping up in high end supermarkets, boutique shops, and local high end food retailers. Terms such as "fine", "craft", "artisan", and mostly "bean to bar" are being thrown around, without people understanding what they mean. Generally, they are all terms used to describe the growing phenomenon of bean to bar chocolate. But what is bean to bar chocolate in the first place?
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