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  • Mar 15

    Jenny Samaniego – Crafting small-batch chocolate in Ecuador

    By Cocoa Runners  ·  The World of Chocolate

    Craft chocolate requires great beans that are carefully grown, fermented and dried by the farmer.  And then they require meticulous roasting, winnowing, grinding, conching and tempering in small batches by artisan chocolate makers.  Most other crafts – beer, wine, coffee, etc. – follow a similar pattern of farmer and maker working together (and/or being the […]

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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 01

    Chequessett Chocolate

    By James  ·  The World of Chocolate

    Next weekend, 6-8 March, we will be at the San Francisco Craft Chocolate Experience. We are so excited to be there, and if any of you are in the area and want to come say hi, fantastic! Among the makers will be a number of Cocoa Runners stalwarts – including the alluringly alliterative “Cape Cod […]

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  • Feb 23

    Taste, Tosier, and Tradition

    By James  ·  The World of Chocolate

    Tosier chocolate, the creation of Deanna Tilston, offers both an education for your taste buds and an inside look at chocolate history. Deanna currently sources her beans from four different estates and co-operatives: in Belize, Haiti, Bolivia and Colombia. Tosier focuses on crafting classic 70% bars in delicate and thin moulds.  These moulds, combined with […]

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  • Jan 11

    Veganuary

    By James  ·  The World of Chocolate

    Sadly, the holiday season is well and truly over.  We are now into the first month of 2020, which is all about making, and trying to stick with, our new year resolutions. Cutting back. Eating healthier. Saving the planet. And Veganuary is an intriguing new twist on this. Agriculture counts for 15-20% of global CO2 […]

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  • May 02

    Rant On Raw Chocolate

    By Spencer Hyman  ·  The Science of Chocolate, The World of Chocolate

    We passionately believe that small batch, single estate craft chocolate tastes better, is better for you and is better for cocoa farmers and indeed the planet. It’s made with high quality, simple ingredients (often just cocoa beans and some sugar) and it’s a treat where a few squares are brilliantly satisfying. Artisan makers work directly […]

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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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  • Aug 28

    Cocoa Runners at Canopy Market – Chocolate Week 2018

    By Elizabeth  ·  The World of Chocolate

    This Chocolate Week, we are collaborating with Canopy Market, the weekly independent market at King’s Cross, to host a celebration of all things cocoa for a weekend of total sensory pleasure. From the 19th – 21st of October, Canopy will host a dedicated chocolate market packed with the best craft chocolatiers, tastings, talks and demonstrations, […]

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  • Jul 31

    How to Read a Chocolate Bar Label

    By Cocoa Runners  ·  The World of Chocolate

    Have you ever found yourself staring at two bars of chocolate and trying to work out why one is £1 and the other over £5? And if it’s really worth spending more? The aim of this post is to help you make an informed choice by giving you some insider tips on what to look […]

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  • May 01

    Chocolate in Berlin – some thoughts on the World Cocoa Conference 2018

    By Spencer Hyman  ·  The World of Chocolate

    Last weekend I was invited to the World Cocoa Conference in Berlin to speak at one of the “warm up” sessions of the Fine and Flavour Forum.  So first and foremost, I’d like to thank Martin Christy for inviting me, and congratulations to Martin and Maricel for arranging a raft of great speakers and topics […]

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