Articles
The Chocolate Bar Interview 015: Brian Campbell...
For my latest interview I caught up with Brian Campbell, co-owner and chocolate maker at Miann. Brian has spent years working as a high-end pastry chef around the world and...
The Chocolate Bar Interview 015: Brian Campbell...
For my latest interview I caught up with Brian Campbell, co-owner and chocolate maker at Miann. Brian has spent years working as a high-end pastry chef around the world and...
The Chocolate Bar Interview 014: Mads Stigborg,...
For my latest interview I caught up with Mads Stigborg from Bean Geeks Chocolate in Denmark, who feature in our April subscription boxes. Formerly a photographer, Mads found a love...
The Chocolate Bar Interview 014: Mads Stigborg,...
For my latest interview I caught up with Mads Stigborg from Bean Geeks Chocolate in Denmark, who feature in our April subscription boxes. Formerly a photographer, Mads found a love...
Why Do We Focus on Bean-to-bar Craft Chocolate?
Something that’s quite unusual and confusing about the chocolate industry is that chocolate producers all have different techniques, and all start from different stages of the process. Most food and...
Why Do We Focus on Bean-to-bar Craft Chocolate?
Something that’s quite unusual and confusing about the chocolate industry is that chocolate producers all have different techniques, and all start from different stages of the process. Most food and...
The Chocolate Bar Interview 013: David Herrick,...
For my latest interview I caught up with David Herrick of Foundry Chocolate. It was an honour to host Foundry Chocolate's launch night at our Ponsonby pop-up last September, and...
The Chocolate Bar Interview 013: David Herrick,...
For my latest interview I caught up with David Herrick of Foundry Chocolate. It was an honour to host Foundry Chocolate's launch night at our Ponsonby pop-up last September, and...
Diverse, Decent, Delicious
*This article was originally published in Stone Soup Syndicate* All around the world people are becoming more interested and invested in the food and drink they choose to consume....
Diverse, Decent, Delicious
*This article was originally published in Stone Soup Syndicate* All around the world people are becoming more interested and invested in the food and drink they choose to consume....
Third Birthday Pop-Up at Lashings HQ
The Chocolate Bar is three years old! Where does the time go? To celebrate this milestone we've decided to have a little pop-up at Lashings HQ in Wellington. You can...
Third Birthday Pop-Up at Lashings HQ
The Chocolate Bar is three years old! Where does the time go? To celebrate this milestone we've decided to have a little pop-up at Lashings HQ in Wellington. You can...