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  • Jul 26

    Introducing Soklet and Explaining the Importance of Dal in Craft Chocolate

    By Cocoa Runners  ·  New Makers, The World of Chocolate

    India doesn’t immediately spring to mind when one thinks of craft chocolate. Yet. But this is unfair and a misconception. Firstly, Indian culinary technology underpins the explosion of craft chocolate making over the last twenty years. Secondly more and more craft chocolate makers are exploring fine quality, heirloom cocoa varietals from India.  And thirdly India […]

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  • Jul 18

    Does Chocolate Help You Sleep?

    By Spencer Hyman  ·  The Science of Chocolate

    For most of its history we’ve “drunk” chocolate.  And hot chocolate remains a favourite “night cap” for many kids and adults. Yet many people fear that eating, or drinking, chocolate in the evening will keep them up at night.  And one of the most common questions at our Virtual Tastings remains “does chocolate contain caffeine”. […]

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  • Jul 15
    Perfect Pairings - Dark Chocolate and Red Wine

    Perfect Pairings – Dark Chocolate and Red Wine

    By Spencer Hyman  ·  Pairing Craft Chocolate

    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  ·  The Science of Chocolate

    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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  • Jun 23

    Untangling Organic and Craft Chocolate

    By Cocoa Runners  ·  The Science of Chocolate

    During our Virtual Tastings one of the most common questions is “what about organic chocolate?” It’s a great question.  But answering it is complicated and confusing.  Here’s why Craft chocolate is all about bars that taste better, are better for you, and better for farmers and for the planet.  Organic farming, fruit, vegetables, meats and […]

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  • Jun 14
    Bike Fathers Day

    Some insights from learning to ride a bike, and 100+ Craft Chocolate Tastings

    By Cocoa Runners  ·  Tastings

    Image credit: Bike List We have hosted over 100 Craft Chocolate Tastings!  A huge thanks for all your support, encouragement and kind words. Through these tastings we’ve discovered there are some aspects of savouring craft chocolate that are a bit like learning to ride a bike. And what a great theme to reflect upon given that it’s Father’s Day […]

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  • Jun 08

    Chocolate’s Dark History – and the importance of Transparent, Direct Trade

    By Cocoa Runners  ·  Site News, The World of Chocolate

    Craft Chocolate provides an amazing insight into flavour and is truly one of the most “affordable” luxuries to savour.  At the same time there is a darker history to chocolate’s affordability that shouldn’t be ignored, least of all in today’s troubling times.  By treating chocolate as a mere commodity and by buying chocolate snacks primarily off […]

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  • May 29

    Water and Chocolate

    By Spencer Hyman  ·  The Science of Chocolate

    This weekend was meant to be about CocoaSwimmers.  CocoaRunners had planned to swim “Castle to Castle” with the wonderful Mike, Becca and Chocolarder team in Cornwall to raise money for the RNLI.  This sadly isn’t happening (next year!). Instead we are going to explore the links between chocolate and water.  There is a longer version of this […]

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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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  • May 17
    100% Cacao (No Added Sugar) Gifts | Cocoa Runners

    Dark Milk Chocolate – a low-sugar alternative

    By Cocoa Runners  ·  The Science of Chocolate

    “Everything in moderation”.  Epicurus had it right.  A little sugar in chocolate is to be welcomed.  And a little milk can add creaminess and the impression of sweetness too. In craft chocolate, sugar is added to bring out the flavour of the bean. In the words of the esteemed Mrs Beeton (she of Victorian cooking […]

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