Chocolate School

A growing Online library of quality chocolate information

Before you understand chocolate, we should probobly define it.

A growing list of chocolate and cacao industry terms and jargon and their associated meanings.

Latest Videos

Interview with Aurelien of Nelson's Chocofellar in BC, Canada.

Interview with Rosario of The Cacau Club based in Portugal.

Chocolate Maker Caroline of Carobeans from Minnesota, USA

Jens of Definite Chocolate in Dominican Republic

Interview with Lorenzo of PACKINT Chocolate Machines in Italy

Chatting Bean To Bar With Jessica Chokolate Journeys

Interview with Maria of Mayana Cacao Drinking Chocolate & Elixirs

Choco Forest: Croatian bean-to-bar chocolate maker in Osaka Japan. Interview with Antonio.

Interview with chocolate maker Melanie of 20nord20sud based in France

Interview with bean-to-bar makers Quentin and Fernando of Allo Simonne based in Montreal, Canada.

Interview with Paulo of Cacao Musa based in Colombia and Switzerland.

Interview with Erica and Nelson of Chocolates Tavua based in Garça, Brazil.

Interview with Albert of Crafting Markets, a cocoa trading company based Amsterdam, Netherlands.

Interview with chocolate maker Maria of Kakoa based in Mexico City

Interview with chocolate makers Laila and Shanour from The Heart Of Cacao, Netherlands.

Interview with chocolate maker Arthur of Chocolates La Greno based in São Paulo Brazil.

Interview with chocolate maker Sabina of Cacaúba based in Garopaba, Brazil.

Interview with chocolate maker Michi of AHERZ Schokolade in Austria

Interview with Marco and Aurelio of Cacao Life (Amazon Specialties) based in Peru.

Interview with Hazel Lee of Taste With Colour based in the UK

Interview with Swedish bean-to-bar chocolate maker, Fredric of Standout Chocolate!

Reviving cacao in the beautiful land of Manabi, Ecuador: Interview with Cardenas Chocolate

Interview with Conner of Chocolate Thunder based in Kalamazoo, MI, USA.

Interview with Olivier of Gaston Chocolat based in Port Vila, Vanuatu

Interview with chocolate maker José from Camilo's Chocolat in Montreal, Canada

Interview with Mojácar Chocolate in Argentina. Bean-to-bar chocolate maker.

Cocoa Butter Rancidity: A research summary

A wonderful interview with Okanta Cacao from Colombia

Interview with Katrien from Silva Cacao, fine cacao distributor doing incredible work!

Interview with Wezi from Kwanza Cocoa, chocolate maker based in Malawi

Latest FAQ & Myths Posts

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.

Volatile Compounds Of Oxidized Cocoa Butter

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

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

Myth: Do Not Chew Your Chocolate!

Effect of Cocoa Roasting on Chocolate Polyphenols Evolution

Antioxidants: Positive or Negative Actors?

A revisited history of cacao domestication in pre-Columbian times

Increasing cocoa butter yield through genetic improvement of Theobroma cacao L.

Does Fairtrade hurt the fine craft chocolate industry?

Mitigating the level of cadmium in cacao products: Reviewing the transfer of cadmium from soil to chocolate bar

How "natural" and artificial flavour additives damage your palate and your health

Chocolatier vs Chocolate Maker vs Chocolate Sommelier: What is the difference?

Number Of Craft Chocolate Maker By Country & Popular Chocolate Bar Origins

Not so sweet: True chocolate and cocoa allergy

How do I know if my chocolate is low or high quality based on ingredients?

Chocolate Best Before Dates. Does chocolate expire?

Off-Flavours In Bean-To-Bar Chocolate

Why is chocolate toxic to dogs, cats, and other animals?

Deodorized vs Non-deodorized Cocoa Butter

What is milk chocolate?

What is white chocolate? Is it really chocolate?

Carob & Cocoa blend to reduce bitterness?

Myth: I can't afford to enjoy fine bean-to-bar chocolate.

What is a ganache?

"Cacao" vs "Cocoa"

Global chocolate consumption per capita in selected countries 2021

Chocolate How-To Guides

Do not waste your money on tasting certificates. Everything you need to know about tasting is here, available for free. All you need is the the chocolate to practise!

A concise overview of bean-to-bar chocolate making for beginners. Put together by a real chocolate maker, with practical and helpful information.

Chocolatier 101

Coming Soon!

Learn More

Coming soon! Chocolatier work is working with chocolate already made (such as using a couverture like Valrhona or Callebaut to make bonbons and cast figurines).

In the meantime, you can book live one-on-one virtual chocolatier lessons with a professional chocolatier. Stay tuned for more information.