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  • Jun 06

    These are Not ultra-processed!

    By Nick Saxby  ·  Science

    Last week’s post on a drink made out of cocoa pulp led to some GREAT reader questions (and, sorry, more demand for the wonderful Pacha de Cacao than we’d predicted, so we are out of stock! But we hope to have it back in stock early next week, and will be selling it in packs […]

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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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  • May 23

    Which of these shapes is ‘vanilla’ like?

    By Nick Saxby  ·  Science

    Here is a quick quiz to start this week’s post: Which spice has the following attributes? The Aztecs (and Spanish) added it to their drinking chocolate, It’s use was widely extended into cakes, alcohol, perfume and more by Thomas Morgan (an apothecary for Queen Elizabeth I) and then ice-cream by Thomas Jefferson, The key technological […]

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  • May 16

    Anything But Plain; Vanilla

    By Nick Saxby  ·  History & Culture, Science

    If ever an adjective was unfairly associated with a spice it’s ‘PLAIN’ with vanilla (as in ”plain vanilla”). Vanilla’s history is anything but plain, what it contributes to many foods, again, is anything but plain (think milk chocolate, ice cream, cakes, and even curries) and what comprises ‘natural’ versus ‘artificial’ vanilla flavour is not at […]

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  • May 09

    Mexico as the cradle of the word for chocolate?

    By Nick Saxby  ·  Geography

    This week we are DELIGHTED to introduce you to a new Mexican craft chocolate maker, Cuna de Piedra (which translates as “cradle of the stone”; a play on Mexico’s description of itself as “Cuna de Cacao”; cradle of cacao). We are also going to use this occasion to celebrate and explore Mexico’s contribution to the […]

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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 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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  • 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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