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  • Feb 28

    Craft Chocolate in Conversation with James Hoffmann

    By Cocoa Runners  ·  Craft Chocolate in Conversation

    Globally we spend over $100Bn a year on chocolate, and about the same on coffee.  Yet whereas specialty coffee accounts for over 10% of coffee sales in almost every country drinking coffee, in no country does craft chocolate account for even 0.1% of chocolate sales.  This is despite both specialty coffee and craft chocolate really […]

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  • Sep 13

    Vintage Chocolate? And some new Craft Chocolate Conversations and Tastings

    By Cocoa Runners  ·  New Products, Tastings, The Science of Chocolate

    From having been “the food of the goods” (Theobroma Cacao), chocolate has, sadly, often fallen to being a commoditised, mass market ingredient in confectionery. In some ways the “commoditisation” and “mass processing” of food, of which chocolate has been subsumed, has been great. For most of history the majority of humankind has been at risk of […]

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  • Aug 01
    Coffee and Chocolate

    What Craft Chocolate can Learn from Specialty Coffee

    By Richard Morris  ·  The World of Chocolate

    Craft Chocolate aspires to enjoy the spectacular success story of Specialty Coffee.  The number of Craft Chocolate Makers over the globe has exploded in the last few years from less than couple of dozen to over a thousand (and the UK now has over fifty, up from less than five when we started CocoaRunners six […]

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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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