Whether you are glazing a cake or making chocolate truffles, chances are you’ve come across the term couverture in a…
White chocolate seems to always divide people between those who love it and those who hate it. Moreover, the debate…
Whether in confectionary or cosmetics, you’ve probably come across cacao butter. But what actually is it, how is it made…
Tempering chocolate is a crucial stage in working with chocolate, both for bean to bar makers and chocolatiers. It’s notorious…
Issue Three of Cacao Magazine is available to pre-order from Tuesday the 5th of May! The third edition is a celebration of Women in Chocolate and tells the stories of inspiring female voices throughout the chocolate and cacao industry.
Chocolate has made its way to supermarket shelves in close to every country around the world. Yet, not many people…
Over the last week, the Fine Cacao and Chocolate Institute (FCCI) conducted a flash-poll in order to better understand the…
The 19th of February saw the return of one of Europe’s largest chocolate festivals; Chocoa. This year is the 8th…
In Issue Two of Cacao Magazine, we invited David Nilsen to tell us more about the wonderful world of pairing…