Articles to learn more about this category, its products and their main characteristics.
A firm chocolate ganache is the most approachable introduction to bonbon making. Moulded bonbons are the next step, requiring well-tempered chocolate and careful filling.
Read the articleA good home tasting makes differences between chocolate bars easier to notice. Compare just a few samples, record what you sense and save the wrapper…
Read the articleThe best box of bonbons is the one whose flavors, filling styles and storage needs suit the recipient. Packaging alone cannot tell you how the…
Read the articleA personalised chocolate gift has to work as both packaging and food. Format, printed message, ingredient information and delivery are more important than a crowded…
Read the articleDutch-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…
Read the articleHigher 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 articleAll three ingredients start as cocoa beans, but their fat content and culinary behaviour are different. Choosing the right one matters far more than the…
Read the articleNot all chocolate drops behave like baking chips, and a good eating bar can make an excellent brownie. Choose chocolate according to the job you…
Read the articleCocoa butter is cocoa's natural fat. It is useful in chocolate-making and some coatings, but improving fluidity is not the same as achieving a glossy,…
Read the articleCacao nibs are pieces of the cocoa bean with the shell removed. Their crunch and unsweetened flavour make them useful in recipes that need contrast,…
Read the articlePure cocoa gives you cocoa flavour without added sugar; many instant drinking products mix cocoa with sugar and other ingredients. The label reveals which you…
Read the articleFood-grade cocoa husk can be steeped in hot water to make a light, aromatic drink. It comes from the shell of the bean, not the…
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