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  • Jul 25

    Celebrate summer with craft chocolate ice cream!

    By Nick Saxby  ·  Cooking & Baking, History & Culture, The World of Chocolate

    Let’s start with a question with a surprising answer (unless you’ve guessed from the above picture!): Which was the first item, after drinking chocolate, that chocolate was used as a base ingredient and ‘cooked’ with? Chocolate Ice Cream? Chocolate Mousse? Chocolate Digestive biscuits? Chocolate Brownies? Chocolate Cakes? The answer is chocolate ice cream; we’ve a […]

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  • Jul 11
    map of camerron

    La Reine Astrid and Cameroonian Chocolate

    By Nick Saxby  ·  Environment, Geography, History & Culture, The World of Chocolate

    One of the wonderful benefits of working in craft chocolate is the serendipitous insights it offers into geography, history, food science and much more. And this week as part of introducing a new French craft chocolate maker, La Reine Astrid, I’ve started to scratch the surface of the complicated, painful and difficult history of Cameroon […]

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  • May 30

    Drink of the gods: Cocoa Pulp?

    By Nick Saxby  ·  The World of Chocolate

    Despite it almost being the start of June, and the summer equinox less than a month away, summer sunshine has still yet to arrive here in the UK. In fact the water temperature in the ponds has been dropping over the last few weeks from a high of over 15 degrees Celsius to below 12.5 […]

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  • Apr 11

    More Than Bars…

    By Nick Saxby  ·  The World of Chocolate

    Chocolate is incredibly and wonderfully versatile. It adds magic to everything from biscuits to brownies, cakes to cookies, mouses to moles, ice cream to curries, bars to ‘bon-bons’. In many of these chocolate creations, chocolate is (ab)used as an ingredient; it’s used as a vector for flavour and sensations, and chocolate is UNBEATABLE at this. […]

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  • Mar 14

    Gin & Tiramisu, or Fine Wine? Take Your Pick!

    By Nick Saxby  ·  The World of Chocolate

    Easter Weekend is now less than three weeks away, and the UK is (hopefully) now starting to emerge from what seems like a VERY long third lockdown. So we’d like to invite you to join us in celebrating with two great new tastings with firstly WINE and secondly GIN (and tiramisu) (see below for more […]

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  • Aug 09

    Bridging the Gap – A Marketing Masterclass from Omnom and Zac Efron

    By Cocoa Runners  ·  The World of Chocolate

    This week’s blog post is a celebration of some super smart marketing by Icelandic Craft Chocolate makers Omnom thanks to their friendship with the actor Zac Efron and their awesome “bridge” bars.  Omnom are masters at “bridge bars”. We’ll explain this concept below, as well as try to tempt you to enjoy, and to share, some […]

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  • Aug 01
    Coffee and Chocolate

    What Craft Chocolate can Learn from Specialty Coffee

    By Richard Morris  ·  The World of Chocolate

    Craft Chocolate aspires to enjoy the spectacular success story of Specialty Coffee.  The number of Craft Chocolate Makers over the globe has exploded in the last few years from less than couple of dozen to over a thousand (and the UK now has over fifty, up from less than five when we started CocoaRunners six […]

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  • May 24

    The case for fruit and nuts in craft chocolate

    By Cocoa Runners  ·  The World of Chocolate

    In the world of craft chocolate, the subject of adding nuts and other “inclusions” to the cocoa bean is heated and vexed.  Purists insist on minimal ingredients. They sniff at the idea of flavour combinations, “additions” and the likes of “fruit and nuts”. At the same time, most craft chocolate aficionados have their “guilty secrets” […]

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  • Mar 08

    International Women’s Day

    By Cocoa Runners  ·  The World of Chocolate

    This weekend we are at the Craft Chocolate Festival in San Francisco! So if you are nearby, please do come by and say hello. And, as it’s International Women’s Day, we are donating 10% of all our web sales this weekend to a variety of women’s causes and charities.. We are delighted that being in […]

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  • Mar 26

    What can craft chocolate learn from speciality coffee, craft beer and other craft movements?

    By Spencer Hyman  ·  The World of Chocolate

    After a couple of years being based in Farringdon, we’ve moved our London office to Old Street. We are now even closer to Borough Market and Shoreditch – and the achingly “cool” environment where so many craft movements have incubated and blossomed. James Hoffman set up his Penny University for filter coffee here over a […]

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