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A Chocolate Week special tasting with Maricel Presilla, author of ‘The New Taste of Chocolate’ and Award-winning Cuban-American chef.
Belgian chocolatier Geert Vercruysse creates a unique collection of ganaches using directly traded chocolate, just in time for the birth of new industry organisation, Direct Cacao.
Carlos Mann, founder of Momotombo Chocolate, shares his experiences of making fresh chocolate in Nicaragua
The artisan chocolatiers of the Lower Rhone region of France have been making chocolate for at least 100 years. Seventy% digs out their stories.