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
find what you’re looking for
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
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 actually know the history of
Controversially hailed as the fourth type of chocolate, ruby chocolate was unveiled on the 5th of September 2017 at a private event in Shanghai by
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
When it comes to chocolate, there is an endless amount of history, science and culture to learn; and what better way than through books written
Chocolate is booming. The world’s desire for chocolate is forecasted to grow by nearly USD 20 billion over the next five years. To meet this
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.
Cacao nibs have slowly been making their way as the superfood amongst health-conscious consumers. However, what actually are nibs and how can we use them? In this
Established in 2018, Cacao Magazine is dedicated to quality content on all things cacao and chocolate.