A cocoa nib a day . . .
The title of this article by Verity Johnson in the New Zealand Herald caught my eye this morning: “Are you eating enough cacao nibs?” I
Author: Kristy
The Best Rejection
On June 8, 1752, in colonial New York, a Captain Grey paid a visit to the lodgings of one Lord Lempsler. The Captain, following etiquette
Hershey Kisses Deluxe: Innovation for the better?
First, thanks to The Cocoa Pod shop for tweeting this article from Food Dive about Hershey’s new Kisses Deluxe on November 3, which brought it
Chocolate artisans: A view from France
For the better part of two years now, my research has been focused on deciphering the meaning of the word “artisan” in the realm of
Choclandia
Because I have lived here, at least part-time, for the past fifteen years, my chocolate eye has been most closely trained on Seattle. In Seattle
Serious Chocolate Study
The study of chocolate has become a serious thing. As the craft of making chocolate has grown dramatically (in the past few years especially; see
Reflections on a decade as Dr. Chocolate
In fact, it’s been both longer and shorter than a decade. I began my systematic, scholarly study of this food—chocolate—closer to fifteen years ago, as
