How to choose good craft chocolate: read the label, then trust your senses
A high cocoa percentage doesn't automatically make a bar better. Learn to read its ingredients, understand how it's made and taste it with more confidence.
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Chocolate and cocoa
Chocolate can be explored through cocoa origins, ingredients, processing, tasting and practical cooking techniques. Our articles cover artisan and bean-to-bar chocolate, storage, cocoa nibs and husks, and how to choose ingredients for baking. Related guides connect the topics, while relevant available products offer a route from learning to shopping. Always refer to individual product labels for ingredient and allergen information.
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30 articlesArticles about Chocolate and cocoa
100% cocoa chocolate versus no added sugar: not the same promise
100% cocoa describes what the bar consists of; no added sugar describes what was not used to sweeten it. Reading the ingredients tells the rest…
Read the articleWhat is bean-to-bar chocolate? The journey from cocoa bean to finished bar
Bean-to-bar chocolate is made from cocoa beans rather than purchased finished chocolate. Discover the steps involved and why the method shapes flavour.
Read the articleChocolate with extra virgin olive oil: a pairing worth understanding
Extra virgin olive oil brings its own aromatic profile to chocolate. In a bar it affects structure; in a spread it may be part of…
Read the article70%, 75%, 85% or 100% dark chocolate: which one should you choose?
Higher cocoa percentages often mean a less sweet bar, but percentage alone doesn't tell you about quality, sugar per 100 g or the actual flavour.
Read the articleNatural cocoa and Dutch-process cocoa: why your cake may notice
Dutch-process cocoa has been treated to lower its acidity. That affects colour and taste, and can change the rise of recipes that rely on baking…
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