Chocolate
From pod to bar: how cacao becomes chocolate
Every bar starts as a seed inside a fruit. Here is the long road between the tree and the wrapper, step by step.
Choco House Press
People and chocolate
Chocolate
Why chocolate is tempered
The shine and the snap of a good bar come from tiny crystals of cocoa butter. Tempering is how chocolate makers choose the right ones.
Chocolate
Churchkhela and chocolate: two ways of dipping
Georgia's favourite sweet is made by dipping nuts again and again into thickened grape juice. Chocolatiers dip, too — and the two crafts have more in common than you'd think.
Chocolate
A cup of chocolate, five ways
Long before it was a bar, chocolate was a drink. How people around the world still pour it — thick, frothy, spiced or sweet.
People
Behind the counter
A chocolate shop is a small stage. The people who work there notice things the rest of us miss — who comes back, what they ask for, and why.
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