How to Store Chocolate: The Dos and Don’ts
One of the most asked questions by chocolate lovers is: how do I store it? Because there’s nothing more frustrating than finding out your chocolate
One of the most asked questions by chocolate lovers is: how do I store it? Because there’s nothing more frustrating than finding out your chocolate
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
White chocolate seems to always divide people between those who love it and those who hate it. Moreover, the debate whether it really is chocolate
Whether in confectionary or cosmetics, you’ve probably come across cacao butter. But what actually is it, how is it made and where can you buy
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
Almost all of the ingredients for this recipe can be found in any grocery store for inexpensive prices so it’s both budget and eco-friendly, as
These Tanzanian Chocolate Brownies are filled with delicious crunchy nibs, are super quick to whip up and gluten-free. Why not mix it up by adding
We have had quite a bit of April snow, so I thought it would be fun to dress this cake up with organic icing sugar,
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
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.
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
Established in 2018, Cacao Magazine is dedicated to quality content on all things cacao and chocolate.