Science
Making chocolate involves some complicated science. There’s a lot of chemistry and biology to examine.
How is Chocolate Made?
Ultra-Processed Food
Fermentation: The Forgotten Hero of Craft Chocolate
Debunking “Raw” Chocolate
How to Temper Chocolate
The Art of Roasting Cocoa Beans
How to Mould Chocolate
asSALTed … Why It’s Worth Taking Salt A Pinch More Seriously
Grinding & Conching
What is Chocolate Bloom?
Theobromine Versus Caffeine
How to Dry a Cocoa Bean
The Proof is in the Packaging
Is Chocolate Addictive?
Chocolate And Wine Are More Similar Than You Think
Texture, Emulsifiers, Binding and Lecithins
Why We SHOULD Add (a little) Sugar to Chocolate
Vanilla vs Vanillin
Why Your Second Stomach Always has Room For Craft Chocolate
Too Good to be True? The Story of Leptin and Ghrelin
Is This A Pepper Or A Chilli?
Breaking the (Chocolate) Mould
Getting ‘In Synch’ via Craft Chocolate
Why Do I Crave Chocolate During My Period?
