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  • Jun 27

    Is this a PEPPER or a CHILLI?

    By Nick Saxby  ·  Taste & Flavour

    (the answer is neither: it’s a pink pepper) To any of you who have ever wondered: How did we come to MIX peppers, chilli peppers and peppermint with chocolate (and why these combinations can be such fun)? Why are the names of peppers, chilli peppers and peppermint so easy to MIX UP in almost every language (except Nahuatl)? … this […]

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  • May 02

    Savouring, Slurping, Spitting and Saliva

    By Nick Saxby  ·  Taste & Flavour

    Next week we are TWICE getting together with Rachel Khoo; foodie and chef extraordinaire, to discuss (and savour) craft chocolate. First of all, we are part of her TV programme, now airing every Monday night on the Food Network here in the UK, and on Discovery Plus, so do tune in on Mondays at 7.30pm […]

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  • Apr 25

    Time to Savour the Craft (and Read the Small Print)

    By Nick Saxby  ·  Taste & Flavour

    Anyone who has been to one of our virtual tastings will have been subjected to an explanation of the difference between roast chicken and chicken nuggets. We use the comparison to try and highlight the difference between mass produced chocolate and craft chocolate. It’s all about time. And ‘who’ does ‘what’ and ‘when’. And ‘what’ […]

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  • Apr 18

    Time for Chocolate and Cocoa

    By Nick Saxby  ·  Taste & Flavour

    At our craft chocolate and wine tastings, our wine partners put forward an enviably neat explanation of how a wine develops flavour, texture and taste on its journey from the vine to the bottle and through time in bottle: What happens on the vineyard: the grapes, terroir, etc. create the ‘fruity’ flavours in both red and white […]

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  • Apr 04

    Time to Savour

    By Nick Saxby  ·  Taste & Flavour

    Here in the UK our days are becoming noticeably longer: Now the clocks have gone forward, we have more daylight. And with more daylight we all suddenly seem to have more of that magical ingredient; time! So for the next two weeks we are going to reflect on the importance of TIME in craft chocolate. […]

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  • Feb 14

    I Savour, Therefore I Am – A Unique Human Ability

    By Cocoa Runners  ·  Taste & Flavour

    Amongst warm-blooded mammals, humans have a number of unique traits, including: We communicate with extensive vocabularies and a wide range of sound We run on two legs holding our heads high (birds aren’t mammals and lizards are cold-blooded) We can detect flavour via both our mouths and our noses (through our sense of smell) All […]

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  • Sep 13

    Vintage Chocolate? And some new Craft Chocolate Conversations and Tastings

    By Cocoa Runners  ·  Taste & Flavour

    From having been “the food of the goods” (Theobroma Cacao), chocolate has, sadly, often fallen to being a commoditised, mass market ingredient in confectionery. In some ways the “commoditisation” and “mass processing” of food, of which chocolate has been subsumed, has been great. For most of history the majority of humankind has been at risk of […]

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  • Jul 15
    Perfect Pairings - Dark Chocolate and Red Wine

    Perfect Pairings – Dark Chocolate and Red Wine

    By Spencer Hyman  ·  Taste & Flavour

    Craft chocolate is all about savouring the distinct flavours, textures and tastes that chocolate makers and cocoa growers can coax from their beans.   We believe this is best done in pairs. Trying pairs of different craft chocolates together.  Discussing and sharing impressions with friends and partners.  And via pairings with other products to reveal unexpected differences. […]

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  • Jul 05

    The Bliss Point in Craft Chocolate

    By Spencer Hyman  ·  Taste & Flavour

    How chocolate “blisses” us out… This week is about bliss (or more accurately the “Bliss Point”).  And about Craft Chocolate.  And we’ll be discussing this on Channel 4’s Sunday Brunch this Sunday morning. Towards the end of our Weekly Virtual Craft Chocolate Tastings we explain the Bliss Point as we finish with two great milk chocolate bars. […]

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  • Mar 27

    Untangling Taste, Flavour, Texture and Mouthfeel (or, The difference between bitterness and astringency)

    By Spencer Hyman  ·  Taste & Flavour

    INTRODUCTION AND OBJECTIVES We’ve written this post with two objectives. The first is to help clarify a bunch of terms and descriptions which loosely fall under the heading of “taste”. We hope that this clarification will deepen your enjoyment and ability to engage with craft chocolate by helping you articulate, and therefore identify, those sensations […]

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