Craft bean-to-bar chocolate tasting myths and chocolate tasting tips. Chocolate education.
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Is Fairtrade really making a positive impact on our food supply and the people connected with it? What are some some of the negative impacts of Fairtrade certification on cacao and chocolate.
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How natural and artificial flavour enhancers in our foods ruin your palate and your health over time, and how they are associated with fine craft bean-to-bar chocolate.
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Chocolatier versus Chocolate maker. What is the difference?
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Best before dates, expiration dates, and chocolate. Is it okay to eat chocolate past the expiration or best before date?
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What are some off-flavours in chocolate? Mold, sour notes, burnt, ferment / barn, putrid / cheesy, metallic / medicinal may be off-flavours you find in artisan bean-to-bar chocolate.
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Why is chocolate toxic to dogs, cats, rabbits, birds, and other animals?
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What is white chocolate? Is white chocolate really chocolate?
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How to enjoy fine bean-to-bar chocolate on a budget.
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What do flavour suggestions or tasting notes mean on a bean-to-bar fine chocolate bar wrapper?
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Where is the best place to find and locate fine craft bean-to-bar chocolate around the world?
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How does a chocolate sommelier choose their chocolate?
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How many cocoa beans can make a chocolate bar? How many chocolate bars can you produce from one cocoa tree?
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Fair trade certified cacao and chocolate versus fine craft bean-to-bar chocolate which is not certified fair trade or Fairtrade.
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What is the essence of fine chocolate? What makes fine chocolate fine? What are the standards for fine chocolate?
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Coffee and cacao or chocolate are not related plants.
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What is vegan chocolate. Is chocolate vegan?
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