Navigate the chocolate world with confidence. Join us in unwrapping the stories behind good chocolate.
Tempering chocolate is a crucial stage in working with chocolate, both for bean to bar makers and chocolatiers. It’s notorious for being both tricky but
Nicola Knight, founder of Celebrate Cacao, is no stranger to producing outstanding chocolate festivals. As the name suggests, Nicola’s mission within Celebrate Cacao is to
✓ Find out how chocolate is made from bean to bar
✓ Explore the origins of cacao around the world
✓ Learn what terms like ‘single-origin’ or ‘terroir’ really mean
✓ Discover how to buy chocolate like an expert
Established in 2018, Cacao Magazine is dedicated to quality content on all things cacao and chocolate.