Chocolate and food blog
Libation: When a Conversation Becomes a Performance
A thoughtful guide to Ghanaian libation, explaining its cultural meaning, structure, and why respect matters more than spectacle.
The Chocolate Fountain Experience Coeur de Xocolat
Explore the sensory science of chocolate fountains techniques, textures, and tasting insights from World Master Chef David Greenwood-Haigh.
São Tomé & Príncipe: The Voice of the Forest
A poetic story from São Tomé blending cocoa, fire, and folklore where chocolate making becomes a prayer to the island’s forest and its song.
Faith, Chocolate & the Divine Bean: A Sacred Journey
Explore how faith shaped chocolate’s 3,000-year story from Maya temples to Quaker factories and today’s Fairtrade farms.
Barrel Aged Chocolate: Craft Meets Coffee Innovation
Explore the world of barrel-aged chocolate cocoa matured in oak casks for rich, layered flavour and collaboration between chocolatiers and distillers.
El Señor del Cacao: Mexico’s Sacred Chocolate Story
Explore the sacred origins of Mexican chocolate through the story of El Señor del Cacao where cacao bridges faith, flavour, and cultural memory.
Chocolate and the Brain: Science Behind Dark Chocolate
Explore the science linking dark chocolate, flavanols, and brain health where indulgence meets evidence-based cognitive
nutrition.
The Hidden Microclimates of Cocoa How Terroir Shapes Chocolate Flavour
Discover how microclimates create unique cocoa flavours — and why terroir matters for farmers, chocolate makers, and every chocolate lover.
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Amsterdam Urban Chocolate Safari® | Behind-the-Scenes Cocoa Tour at Daarnhouwer
A guided chocolate lover’s adventure through Amsterdam — including a rare behind-the-scenes tour of Daarnhouwer, tastings of single-origin cocoa, and an immersive journey into the city’s cocoa history.
From Pod to Plume: Turning Cocoa into Liquid Smoke
Learn how to make cocoa liquid smoke from pods and prunings — a sustainable chef’s trick that transforms waste into flavour.
How Long Do Cacao Trees Really Live?
Discover why older cacao trees are worth saving — and how farmers are challenging the 25-year myth with wisdom, care, and sustainable practices.
Can Coffee and Cocoa Grow Together in Ghana?
Explore how cocoa and coffee can grow together on Ghana’s farms. Discover the benefits of polyculture, climate resilience, and new income opportunities for cocoa farmers.
A Century in the Shade: Why Cocoa Farmers in Peru and Ecuador Are the Real Guardians of Flavour
South American farmers are preserving cocoa trees over 100 years old — safeguarding rare flavour and genetics. Here’s why that matters for the future of chocolate
From Pets de Nonne to Chocolate Snot: A Seriously Silly History of Irreverent Chocolate Dishes (avec un clin d’œil)
“A cheeky journey through chocolate’s naughtiest recipe names — real history, real laughs, real cocoa.”
When Chocolate Speaks in Fireworks: Synaesthesia & the Final Taste
A journey through the senses: explore how chocolate speaks in colour, sound, and emotion through the lens of synaesthesia.
