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  • Jan 14

    Taste and Flavour

    By Cocoa Runners  ·  Taste & Flavour

    Chocolate contains an impressive array of 400 distinct flavour compounds. From where in the world cacao is grown, to the grinding, roasting, and conching processes, the flavours of chocolate are refined into one unique flavour-wave per bar. Achieving these flavour profiles truly is a craft. These flavours can be further enriched – or muted – […]

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  • Jan 14

    Cacao: An Origin Story

    By Cocoa Runners  ·  Geography, Taste & Flavour

    Craft chocolate is big news. Over the past decade, the world of small batch, artisan chocolate making has undergone a revolution, similar to that seen in coffee in the 1990’s or craft beer in the early naughties. Now it’s not unusual to come across single origin bars that have been lovingly hand made for you […]

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  • Dec 20

    Raising, and Breaking, the Bar

    By Cocoa Runners  ·  Taste & Flavour

    For many of us, craft chocolate makes a fantastic gift; whether it be a special Christmas box, a kids activity set, a classic pairing with wine, coffee or whisky, a book and bar gift or a gift gasting course that “keeps on giving” for 3, 6 or 12 months. We’d also like to suggest another use of […]

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  • Nov 25

    What’s a great pairing?

    By Cocoa Runners  ·  Taste & Flavour

    Most of us have few problems figuring out the missing pair to the below: Salt and P***** Bread and B***** Knife and F*** Needle and T***** Hugs and K***** White chocolate and C***** (OK; the last one isn’t as obvious, but see the image above for a hit, and text below for an explanation) Pairings […]

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  • Nov 02

    Vanilla: A Cross-Modal Understanding

    By Cocoa Runners  ·  Taste & Flavour

    The influence of vanilla on the flavour experience of chocolate involves more than simply the taste buds. Vanilla is remarkable in how it works on different foods and different cultures because of its ‘cross modal’ characteristics. To explain this, consider these two questions: If you think of vanilla, which word would you associate it with? […]

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  • Nov 02

    Savouring, Slurping, Spitting, and Saliva

    By Cocoa Runners  ·  Taste & Flavour

    Snap, Sniff, Swirl, Savour As we’ve learnt through our virtual tastings with wine and coffee experts, the first step to savour a wine or coffee is to ‘sniff’ and then to ‘slurp’.  A HUGE variety of aromas and flavours immediately emerge as you sniff (otherwise known as orthonasal olfaction).  Then, when you slurp, a whole […]

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  • Oct 03

    Taste, Super-tasters, Flavour, Texture, and More

    By Cocoa Runners  ·  Taste & Flavour

    At Cocoa Runners, we’re obsessed with exploring taste and flavour, and sharing our thoughts an findings. We’ve written elsewhere about the relationship between taste and flavour, and how texture and astringency also play a role. But the flavour potential of craft chocolate is so vast, that there are always new things to explore. Do you […]

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  • Sep 14

    Bridge Bars

    By Cocoa Runners  ·  Taste & Flavour

    Craft chocolate can sometimes be a little daunting and overwhelming. Some consumers are reluctant to brave the unknown and try a bar made with beans from a place they’ve barely heard of and with a percentage that seems far higher than they are used to. To “bridge” this challenge, craft chocolate makers are crafting bars that […]

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  • Sep 14

    Pairing Beer & Chocolate

    By Cocoa Runners  ·  Taste & Flavour

    As with all our pairing guides, we want to do more than just recommend one or two pairings that might work for you. Instead, we’ll take you through a little history and comparison of the two industries, give you some basic principles for pairing, and offer some additional food for thought. In this article, we […]

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  • Sep 13

    ‘Cadbury Darkmilk’: The real deal? Or just a sham?

    By Cocoa Runners  ·  Taste & Flavour

    “Everything in moderation”. Epicurus had it right. A little sugar in chocolate is to be welcomed. And a little milk can add creaminess and the impression of sweetness too. In craft chocolate, sugar is added to bring out the flavour of the cocoa bean. In the words of the esteemed Mrs Beeton (she of Victorian […]

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