Stories from Honduras - exploring cacao culture, chocolate traditions, and the people who make our chocolate possible
Soy lecithin is in almost every chocolate bar on a US shelf. It is not there because chocolate needs it. It is there because it lets manufacturers cut corners. A chocolatier explains what it does, why we skip it, and what changes when you do.
Skip the gold foil boxes. The right gourmet chocolate gift introduces someone to chocolate they did not know existed. Here are the kinds of gifts that actually land — and how to pick one for the chocolate lover on your list.
Most lists of "healthy dark chocolate" rank by cacao percentage. That's the wrong metric. Here's how to actually pick a clean, real dark chocolate bar — by reading the ingredient label, not the front of the wrapper.
The word "craft" is on every chocolate wrapper now, including ones that barely qualify. Here's what craft chocolate actually means — and the four questions that will tell you whether what you're holding is the real thing.
A great chocolate sample kit doesn't just look good in a box — it teaches you something. Here's what separates a real craft tasting experience from a beautifully packaged disappointment.
Bean-to-bar chocolate has transformed how Americans think about cacao. Here are the makers doing it right — and what sets the truly great ones apart.