Why does my chocolate look whitish or moldy? It may just be untempered. But what does that mean?
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Ideas for how you can enjoy your fine bean-to-bar craft chocolate!
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How does sugar impact the flavour of chocolate? Some say sugar brings out the flavour of chocolate, but what does that mean exactly?
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Is cocoa butter vegan? What is cocoa butter?
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What is the difference between “cocoa” and “cacao”? Is there a difference? Do they differentiate quality?
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How to find and buy fine chocolate. How does one know what to look for?
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How do I make the perfect hot chocolate or drinking chocolate? Use fine bean to bar chocolate to make and these tips for a perfect hot chocolate, the way it was intended.
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Which country grows the best cacao? Is it Venezuela? Peru? Does country of origin even matter?
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The challenges of selling fine chocolate are often overlooked or not taken seriously, especially by those within the fine chocolate industry who take it for granted what it was to not understand or appreciate fine chocolate.
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Why is craft fine bean to bar chocolate so expensive?
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Who invented chocolate? A great question, with perhaps a surprising answer.
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What is the difference between dark and milk chocolate? The answer is simple, but here are a few more helpful points about your favourite chocolates.
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Understanding the structure of chocolate looks at the various crystal structures of cocoa butter, and a look at a type of pre-crystallization process to help in tempering.
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Why does dark chocolate taste so bitter? The truth is based on the quality of the chocolate, your genetics, and your learned food experiences.
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Why is Swiss chocolate so well known as the best chocolate? Is it true? There is reason why Switzerland has become world renowned for chocolate, but it’s time to rethink if that’s still true.
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Who makes the best high quality chocolate in the world? Many makers you likely never heard of. Learn qualities make for fine chocolate, and which do not. You may be surprised!
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Millennials and chocolate product ethics: Saying one thing and doing another.
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Testing two pre-crystallization tempering methods. One conventional and one using Bvi cocoa butter seed in order to see their impact on product quality and storage.
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What is the difference between cocoa, coffee, and coca? Are they related plants?
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What you can do with out of temper chocolate!
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