Couverture chocolate is a type of chocolate used to make pastries, bonbons, truffles, and other confections. But is it any different to normal chocolate? Simple..
Tempering Chocolate: Why, How and Everything you Need to Know
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..
Time to Celebrate Cacao – A Chocolate Festival with a Twist
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..
This light and rich chocolate pie requires only a few ingredients but looks super impressive and luxurious. Try decorating with fresh berries, lime zest or..
Perfect pantry baking! Every chef has a repertoire of those fail-proof/no-fuss recipes… this is one of those. This batter is perfect to mix with scraps..
Chocolatey, bubbly, and refreshing! This recipe is our chocolate maker’s favourite afternoon refreshment to sip on at Mindo, and it’s so easy to make at..
These indulgent banana miso chocolate chip cookies are made with Grenada Chocolate Company Salty-Licious Dark Chocolate, the first ‘Tree to Bar’ chocolate and roasted cocoa nibs from..
Once you’ve experienced homemade chocolate spread you will never go back and this inclusion of Solstice’s 70% Uganda Bundibugyo bar is simply divine. Because this..
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