Blog

Praline is one of those words that feels instantly luxurious. It turns up in chocolate boxes, dessert menus, ice creams, and bonbons... but it doesn’t always mean the same thing. In France, praline often means crunchy nuts coated in caramelised...

If you’ve ever seen “flavanols” mentioned on a cocoa powder tub or dark chocolate bar and wondered what they actually are, you’re not alone. The word sounds technical, but the idea is straightforward. Flavanols are naturally occurring plant compounds found...

“Artisan chocolate” is one of those phrases you see everywhere, but what does it actually mean? Is it just fancy packaging… or does it taste different for a reason? The short answer: artisan chocolate is about craftsmanship. It’s chocolate made...

Theobromine is a naturally occurring compound found in cocoa beans. If you’ve ever felt a gentle “lift” after eating dark chocolate - not quite coffee energy, but something - theobromine may have played a part. This is one of the...

Ask ten people what the best British chocolate is and you’ll get ten different answers, but the love is real. British chocolate has a reputation for being comforting, creamy, and consistently satisfying… and in recent years it’s also become a...

Chocolate is having a moment - and not just on taste. Rising cocoa prices, climate shocks, and growing pressure on land and supply chains have sparked a wave of innovation across the industry. One of the most talked-about developments is...