Single-origin chocolate: what a place name can tell you about flavour
A cocoa origin offers a clue to flavour, not a guaranteed tasting note. Genetics, growing conditions, fermentation and the maker's process all shape the bar.
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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
Organic and Fairtrade chocolate: two labels, two different questions
Organic certification concerns regulated farming and processing methods. Fairtrade concerns certified trading standards and supply chains. A chocolate product may carry both marks.
Read the articleGluten-free chocolate: why the ingredients list matters more than appearance
Plain cocoa ingredients do not naturally contain gluten, but chocolate recipes and manufacturing conditions vary. For coeliac disease, check the exact product's current label.
Read the articleVegan chocolate: why a dark wrapper doesn't tell the whole story
Cocoa is plant-based, but some chocolate recipes include dairy ingredients. Whether a bar suits a vegan diet depends on its full recipe and claims, not…
Read the articleHow 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.
Read the article100% 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…
Read the articleWhich chocolate should you use for baking: couverture, drops, chips or a bar?
Not 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 mass, cocoa butter and cocoa powder: three products, three jobs
All three ingredients start as cocoa beans, but their fat content and culinary behaviour are different. Choosing the right one matters far more than the…
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