To Taste or Eat?  Not such a stupid question. A unique characteristic of chocolate is that cocoa butter melts at body temperature, and it is at that melting point the full whack of flavour is released; the full monty if you like!

If you want to savour and experience all the complex flavours in chocolate then let it melt in your mouth.  On the other hand, there are many occasions when impatience prevails and half melted chocolate is just the ticket!

Recipe of the Week

This recipe comes from our friend Tim at the Ode restaurant in Shaldon Devon.  A real winner, see if you can be as creative as award winning Tim!! 

Tasting The Difference

Read more on the sticky but enjoyable profession of tasting chocolate!

Ingredients

We never compromise on using the finest ingredients, often organic and always GM free.  All ingredients can be tricky and believe it or not, politically sensitive!  Please read more.

At Home

Have a go at tempering chocolate in your own home and away from those snooping neighbours.  If you want have a go at hand making chocolate here is your first time chocolate makers guide!