Articles
The Terms We Use
You'll hear us describe the chocolate we sell as 'fine chocolate', 'craft chocolate' or 'bean-to-bar' chocolate, so we thought we'd explain a little bit about what these terms mean to...
The Terms We Use
You'll hear us describe the chocolate we sell as 'fine chocolate', 'craft chocolate' or 'bean-to-bar' chocolate, so we thought we'd explain a little bit about what these terms mean to...
The Chocolate Bar Interview 009: Alastair Gower
For my latest interview I caught up with Alastair (Ali) Gower from Scotland's finest, Chocolate Tree. Ali and his wife Friederike started Chocolate Tree in 2009, and started making chocolate...
The Chocolate Bar Interview 009: Alastair Gower
For my latest interview I caught up with Alastair (Ali) Gower from Scotland's finest, Chocolate Tree. Ali and his wife Friederike started Chocolate Tree in 2009, and started making chocolate...
Fig + Walnut Chocolate Truffle Cake
Kearin at Wellington Bakehouse created the most beautiful cake, using the Dick Taylor Brazil 75%. Be sure to head over to her blog if you'd like the recipe.
Fig + Walnut Chocolate Truffle Cake
Kearin at Wellington Bakehouse created the most beautiful cake, using the Dick Taylor Brazil 75%. Be sure to head over to her blog if you'd like the recipe.
The Individuality of Chocolate
In the talks I’ve been hosting recently, I’ve been focussing on the ‘individuality’ of chocolate. I thought I’d put some of these thoughts down in writing so I can share...
The Individuality of Chocolate
In the talks I’ve been hosting recently, I’ve been focussing on the ‘individuality’ of chocolate. I thought I’d put some of these thoughts down in writing so I can share...
Why We Do What We Do
At this time of year it’s always good to take some time out and reflect on the past, present and future. The Chocolate Bar had a big year in 2017,...
Why We Do What We Do
At this time of year it’s always good to take some time out and reflect on the past, present and future. The Chocolate Bar had a big year in 2017,...
Interview 006: Simran Sethi
For The Chocolate Bar's sixth interview we talked with Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love, which has been published internationally and received...
Interview 006: Simran Sethi
For The Chocolate Bar's sixth interview we talked with Simran Sethi, author of Bread, Wine, Chocolate: The Slow Loss of Foods We Love, which has been published internationally and received...