Bean blog
Is dutch process cocoa bad for you?
Understanding dutch process cocoa - its impact on flavors, nutritive value of cacao and the kind of consumption it perpetuates.
A deep dive into your cup of hot chocolate and understanding what you are actually consuming.
Tempering chocolate. What, why and how?
Tempering is the transformation of liquid chocolate to a solid bar of chocolate. It's art as much as it is science.
This is our journey of making chocolate from some of the most flavourful cacao beans on earth often referred to as bean to bar.
Is white chocolate really chocolate?
White chocolate is often judged for not being a dark chocolate, yet is loved by most people. This is the story of white chocolate.
When we think of chocolate, we either think of sweet or bitter. But chocolate is much more complex than that and the flavours can be mesmerising.
Different varieties of chocolate
Chocolate is everywhere. Dark, white, milk, single origin and so many more. But what are the differences between each of these chocolates?
What is ceremonial cacao? History, modern day ceremonies and beyond.
We chart the history of cacao, its significance, how the ancient wisdom influences modern day cacao ceremonies, health benefits and the science behind it.
Lecithin in chocolate. Good or bad?
Lecithin is almost omnipresent in chocolates world over. Is it good or is it not? Let us see what lecithin is.