find what you’re looking for
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
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
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.