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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How do I know if my chocolate is low or high quality based on ingredients? Learn about the difference between high and low quality dark chocolate, milk chocolate, and white chocolate.
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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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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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What is a chocolate ganache?
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Ingredients found in chocolate. Whether you are making your own bean-to-bar chocolate or want to better understand the chocolate you consume, I will go over a list of ingredients in chocolate and their purpose.
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What is couverture chocolate? Is it really top quality chocolate? What is the difference between couverture chocolate and chocolate chips or other chocolate?
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Theobroma cacao varieties Forastero, Trinitario Amelonado, Criollo, Contanama, Curaray, Guiana, Iquitos, Maranon, Nacional, Nanay, and Purus.
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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 do cacao trees grow in the world today?
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What is a chocolate truffle?
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What is a chocolate bonbon?
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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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