Chocolate from Peru! Chocolate from Indonesia! Which one is better quality? Or does it really determine quality at all? Learn what origin has to do with your chocolate, and what it doesn't.
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Chocolate Maker versus Chocolatier. What's the difference? Don't they both make chocolate? Not quite. Learn the differences, the grey area, and why it matters to you.
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Understanding the percentage on dark chocolate bars is straight forward, but it may get confusing when we see more than just two ingredients on our chocolate bar: cocoa bean and sugar. As well, high percentage chocolate bars are often associated with quality, but is percentage a factor of quality?
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"What is the best chocolate?" I get asked that question often. It may seem like a simple question like that should have some sort of straight forward answer. Is it a brand? A nationality? Percentage? Or maybe it's variety or terroir of where the cacao tree grew. The answer is, good chocolate is none of those, and it's all of those and more. Not the answer you were hoping for? Let's begin to unpack...
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Fine chocolate is making headway in today's market. You may see fine chocolate popping up in high end supermarkets, boutique shops, and local high end food retailers. Terms such as "fine", "craft", "artisan", and mostly "bean to bar" are being thrown around, without people understanding what they mean. Generally, they are all terms used to describe the growing phenomenon of bean to bar chocolate. But what is bean to bar chocolate in the first place?
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