Over the last week, the Fine Cacao and Chocolate Institute (FCCI) conducted a flash-poll in order to better understand the impact COVID-19 is having on
The 19th of February saw the return of one of Europe’s largest chocolate festivals; Chocoa. This year is the 8th edition of bringing together stakeholders
In Issue Two of Cacao Magazine, we invited David Nilsen to tell us more about the wonderful world of pairing beer and chocolate. David is
If your holiday chocolate has finally dried up and you’re feeling the winter blues then head over to The Winter Chocolate Show on Saturday, the
Tired of seeing mass-market chocolate falsely marketed as fine and sustainable, we decided to write this post to explain exactly WHY to support bean to bar, craft chocolate instead. We break it down into three simple points: it’s better for the farmer, better for the environment, and better for you.