News

The Noise a Chocolate Makes
Texture has become the chocolate industry's favourite selling point this year, which is amusing, because confectioners have been quietly obsessing over crunch for about a century. Read more...
The Word They Stopped Using
Several very large confectionery companies quietly stopped calling their chocolate chocolate; now, just as quietly, they are changing their minds. Read more...
Chocolate Can Set Six Ways. Five of Them Are Wrong.
Cocoa butter crystallises into six different forms, and a chocolatier's entire job is persuading it to choose the fifth. Read more...
What the Sugar Was Hiding
Shoppers say they want less sweetness and shorter ingredient lists, which is less a new trend than a long overdue correction. Read more...
Cocoa Spikes, Then Thinks Better of It
Cocoa hit an eight-month high in early July, then promptly handed much of it back. A short note on a jumpy market and why we aren't chasing it. Read more...
The Bean That Was Money
Long before it was a dessert, cacao was hard currency — and, inevitably, the most forged money in the Americas. Read more...