Read

Articles

Casson Model Explained: Two Numbers for Chocolate Flow
Science April 15, 2026 · Latest
Casson Model Explained: Two Numbers for Chocolate Flow
What Casson yield value and plastic viscosity mean, how chocolate flow is measured, and why fat, emulsifiers, particle size, and processing need separate tests.
Read article →
Fair Trade vs Direct Trade Chocolate: What Helps Farmers Origins
April 14, 2026
Fair Trade vs Direct Trade Chocolate: What Helps Farmers
Compare certification and direct trade through dated prices, farmgate payments, verification and purchasing commitments. A label alone cannot prove farmer income.
Read →
Single Origin vs Blend Chocolate: A Craft Comparison Tasting
April 13, 2026
Single Origin vs Blend Chocolate: A Craft Comparison
Compare single-origin and blended chocolate through sourcing details, named maker examples, recipe differences, and a fair tasting method.
Read →
Cocoa Price Crisis: Why Chocolate Got So Expensive Origins
April 12, 2026
Cocoa Price Crisis: Why Chocolate Got So Expensive
What drove cocoa's 2024 price shock, how the market changed through August 2026, and why bean prices, farmer payments and chocolate prices differ.
Read →
Ceremonial Cacao Guide: What It Is, How to Prepare It Origins
April 11, 2026
Ceremonial Cacao Guide: What It Is, How to Prepare It
A balanced guide to ceremonial cacao -- what makes it different from regular chocolate, how to prepare a cacao drink, what theobromine does, and how to evaluate quality.
Read →
Chocolate and Wine Pairing Guide: Sweetness, Style, and Tasting Tasting
April 10, 2026
Chocolate and Wine Pairing Guide: Sweetness, Style, and Tasting
Practical starting points for pairing chocolate with wine, including Port, Riesling and Sherry. Learn what labels tell you and compare the pairings you enjoy.
Read →
Lab-Grown Chocolate: Cell-Cultured Cacao and the Future of Cocoa Science
April 9, 2026
Lab-Grown Chocolate: Cell-Cultured Cacao and the Future of Cocoa
How cultivated cocoa differs from precision fermentation and cocoa-free alternatives, with dated company announcements and the limits of current evidence.
Read →
Best Vegan Chocolate Bars: Plant-Based Picks for 2026 Tasting
April 8, 2026
Best Vegan Chocolate Bars: Plant-Based Picks for 2026
Compare vegan dark, oat, coconut, and nut-based chocolate using current product labels. Includes milk-allergen cautions and a correction to the Coconut Toffee recommendation.
Read →
Ghana & Côte d’Ivoire Cacao: Origins, Quality and Sourcing Origins
April 7, 2026
Ghana & Côte d’Ivoire Cacao: Origins, Quality and Sourcing
A guide to Ghanaian and Ivorian cacao: quality controls, genetics, named chocolate makers, and what dated labour and forest studies actually show.
Read →
Dubai Chocolate Bar Explained: The Pistachio Kunafa Trend Recipes
April 6, 2026
Dubai Chocolate Bar Explained: The Pistachio Kunafa Trend
The story and ingredients behind pistachio-kataifi chocolate bars, plus a home assembly method, product-specific tempering, and storage considerations.
Read →
Cacao vs Cocoa: What's the Real Difference? Science
April 5, 2026
Cacao vs Cocoa: What's the Real Difference?
Cacao and cocoa name products from the same plant. Learn what roasting, alkalization, ingredient labels, and cacao percentage actually tell you.
Read →
Dominican Republic Cacao: The Disease-Free Origin Origins
April 4, 2026
Dominican Republic Cacao: The Disease-Free Origin
Dominican Republic cacao is the only origin free of major cacao disease. Covers flavor profile, Zorzal sourcing, farmer economics, and roasting advice.
Read →
Chocolate Regulations: What Legally Counts as Chocolate (FDA vs EU) Science
April 3, 2026
Chocolate Regulations: What Legally Counts as Chocolate (FDA vs EU)
The FDA, EU, and Codex use different chocolate standards and different cocoa measurements. Compare the compositional rules, vegetable-fat provisions, and label terms.
Read →
Chocolate Gift Guide: Craft Picks for Every Budget Tasting
April 2, 2026
Chocolate Gift Guide: Craft Picks for Every Budget
Choose chocolate gifts around the recipient's tastes, with dated bar-set and subscription prices, useful maker gifts, and delivery advice.
Read →
CCN-51 Cacao: The Most Controversial Variety on Earth Science
April 1, 2026
CCN-51 Cacao: The Most Controversial Variety on Earth
CCN-51 produces 3-5x the yield of native cacao but tastes flat and astringent. Here's the full story — genetics, fermentation, flavor, and why it now dominates 60% of Ecuador's fields.
Read →