Making chocolate involves some complicated science. There’s a lot of chemistry and biology to examine. Click the button below for a summary, or browse specific articles further down.

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The Science of Chocolate

How is chocolate made?

Fermentation: The Forgotten Hero

All Other Articles

drying cocoa beans

How to Dry a Cocoa Bean

The choices made during the drying stage have a big impact on the flavour of the beans. Do it right, and you open up a world of flavours. Do it wrong, and you could lose your whole yield.

chocolate conche

Grinding & Conching

The dual processes of grinding and conching have an extraordinary impact on the flavour, texture, and mouthfeel of the finished bar. We’ve broken it down for you in this short article.

how to temper chocolate

How to Temper Chocolate

Read this quick guide to learn everything you need to know about the tricky art of tempering – even how to try it yourself at home!

chocolate moulding

How to Mould a Chocolate Bar

There’s a surprising amount to consider to get moulding right – from the size of the mould to the material you use. This handy guide will explain all the basics, and you’ll even be able to have a go at it yourself at home.

craft chocolate wrappers

Proof is in the Packaging

Pick up a chocolate bar and what do you see first? Not the shiny brown bar or the beautiful moulded design. No. It’s the wrapper on the outside. It’s the first thing customers see and an incredibly important thing to get right.