News & inspiration

Spring Release Dick Taylor’s Blackberry Bergamot. Out now!

Welcoming back Blackberry Bergamot – 65% dark chocolate. A seasonal bar favorite of ours is [...]

13
May
Do you like Gianduja?

Gianduja chocolate is one of the most popular confections around the world. Its three basic [...]

18
Apr
What are cocoa nibs and how can you enjoy them in your daily life?

Cocoa nibs are bits of fermented, dried, roasted and crushed cacao beans. They are pretty [...]

04
Apr
What are the main steps of the bean-to-bar process?

When the raw cocoa beans reach the factories of expert chocolate makers, here is their [...]

21
Mar
The difference between a chocolate maker and a chocolatier

They are both artists and artisans in their own way, but there is a substantial [...]

07
Mar
New brand alert: Mirzam Chocolate

Mirzam is named after a star in the night sky, that becomes visible at the [...]

21
Feb
What is mylk chocolate?

When the first vegan milk and white chocolates started to appear on the market in [...]

21
Feb
NEW: Raaka’s Botanical Collection

Chocolate in full bloom. Allow us to introduce Raaka’s second limited Botanical Collection, made in [...]

15
Feb
Soy lecithin in craft chocolate

Soy lecithin is always a controversial subject in the craft chocolate industry. Is it an [...]

14
Feb
Important historic chocolate inventions

If cacao was already in use among Maya and Aztecs 4000 years ago (mostly as [...]

31
Jan
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