• Jan 06

    New Year, New Maker!

    By James  ·  New Makers

    First and foremost, we would like to wish you a wonderful new year! We hope that your 2020 shall be full of good times with family and friends. Secondly, we’d like to kick the year off by introducing you to our first craft chocolate maker from Singapore, Fossa Chocolate. Fossa Chocolate was founded by Yilina, […]

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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 29
    This Month's Box Category

    The March 2019 Collection

    By Harmony Marsh  ·  This Month's Box

    Welcome to our March Collection. The bars in this box reflect craft chocolate’s passion for new technology and ancient knowledge. SOLSTIC BUNDIBUGYO UGANDA Bean Origin: Uganda Cocoa Content: 70% First welcome a new addition, all the way from Utah. Solstice is another wonderful chocolate maker to emerge out of the American craft chocolate movement. Unlike […]

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  • Mar 27

    Untangling Taste, Flavour, Texture and Mouthfeel (or, The difference between bitterness and astringency)

    By Spencer Hyman  ·  The Science of Chocolate

    INTRODUCTION AND OBJECTIVES We’ve written this post with two objectives. The first is to help clarify a bunch of terms and descriptions which loosely fall under the heading of “taste”. We hope that this clarification will deepen your enjoyment and ability to engage with craft chocolate by helping you articulate, and therefore identify, those sensations […]

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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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  • Mar 05
    Chocolate and wine tasting

    Craft Chocolate and Malbec Masterclass – Thursday 14th March | Gaucho Piccadilly

    By Harmony Marsh  ·  Tastings

    CLICK HERE BUY YOUR MASTERCLASS TICKETS Tickets are £35.00. Two sessions are available: 6:15pm – 7:30pm and 8:00pm – 9:15pm Location: Gaucho Piccadilly, 25 Swallow Street, London, W1B 4QR As part of Regent’s Street ‘Show in the Dark‘ an evening celebrating international arts and culture, we teamed up with Gaucho to host a craft chocolate […]

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  • Feb 20
    This Month's Box Category

    The February 2019 Collection

    By Harmony Marsh  ·  This Month's Box

    Welcome to our February Collection. We’ve chosen four bars which represent a mix of new and established makers in our Chocolate Library. NADALINA ECUADOR DARK MILK Bean Origin: Ecuador Cocoa Content: 55% First we want to introduce a new maker from Croatia, Nadalina. While we’ve met many bean-to-bar chocolate makers, Nadalina is the first to […]

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  • Feb 11
    Cocoa Runners

    Craft Chocolate Predictions For 2019 And A Review Of Those Made For 2018

    By Spencer Hyman  ·  Site News

    Last year we decided to stick our neck out and make a few predictions on what might happen in the world of Craft Chocolate, you can view the original post here. So now it’s the end of January 2019, we’ve decided to review the accuracy of our 2018 predictions – and make some new ones […]

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  • Feb 07

    Valentine’s Day 2019 with Square Mile Coffee Roasters

    By Elizabeth  ·  Partnerships

    Coffee and chocolate are the best of friends and a great gift either for your loved one or to share this Valentines. We’ve teamed up with the team at Square Mile Coffee Roasters to present this delicious pairing of Chocolat Madagascar 70% dark chocolate and our La Piramide coffee from Colombia. More about the chocolate […]

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  • Feb 02

    Creating the Ultimate Drinking Chocolate

    By Elizabeth  ·  New Products, Recipes

    The weather here in London has taken a decidedly frosty turn, and we find ourselves reaching for a warming mug of hot chocolate. And for those of you in the US, our thoughts are with you as you face the “Polar Vortex”. As part of our mission to continually seek out the finest craft chocolate […]

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