The Chocolate Professor

3 days ago | thechocolateprofessor.com | Anna Mindess

The first Le Lautrec shop, founded by Charles Deat, opened in 1984.

1 week ago | thechocolateprofessor.com | Pamela Vachon

Why Chocolate and Sesame Are Such Natural PartnersEven though chocolate and sesame don’t have the same iconic status (yet) as chocolate and peanut butter, it’s not exactly a surprise that sesame, a seed, can achieve the same kind of symbiosis as chocolate and nuts. The category of “nuts,” as we know it, tends to include various subcategories: peanuts are legumes, and pine nuts, walnuts, and almonds are all technically seeds, biologically speaking.

1 month ago | thechocolateprofessor.com | Luke Smith

The Future of FlavorDespite the fact that sugar is such an integral part of chocolate, it’s rare for chocolate makers to talk about the sugar they use. Most craft chocolate makers’ websites and wrappers are filled with information about the cacao they source, but you’ll rarely see sugar mentioned anywhere other than the ingredients list. Perhaps this is because many chocolate makers and consumers simply don’t find sugar as exciting as cacao.

1 month ago | thechocolateprofessor.com | Thei Zervaki

Sourcing cacao Fermenting and sortingRoastingGrinding, tempering and molding bars Spinnaker’s chocolate is rooted in ethics and good taste. They source top-tier cacao from around the world—Colombia, Madagascar, Uganda, Tanzania, Belize, just to name a few. “We start with the best cacao beans we can find,” Kelly says. Spinnaker works with direct-trade partners and transparent supply chains, ensuring ethical practices and top-notch quality.

1 month ago | thechocolateprofessor.com | Luke Smith

You’ve probably heard of bean-to-bar chocolate, but have you discovered the joys of ‘tree-to-bar’ chocolate yet? Either way, get ready to learn about some groundbreaking artisans who are crafting world-class chocolate in the most connected, sustainable and ethical way possible. The term ‘tree-to-bar’ usually indicates that the same company that makes the chocolate also grows the cacao. However, like many terms in the chocolate world, the definition is not set in stone.