What Is Bean-to-Bar Chocolate? A Guide to Artisan Chocolate
Understand bean-to-bar and artisan chocolate, how they differ, and what to look for when choosing a chocolate bar.
Read article ↗THE CACAO JOURNAL
Cacao & Artisan Chocolate Journal
Explore bean-to-bar, single origin, tasting, and the character of Indonesian cacao.
Why Does Chocolate Taste Fruity or Acidic?
Explore fruity notes and acidity in bean-to-bar chocolate, and learn to distinguish tasting descriptions from ingredients.
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Single-Origin Chocolate and the Character of Gunungkidul Cacao
Explore single-origin chocolate, cacao provenance, terroir, and Boenbeans' story from Gunungkidul in Yogyakarta, Indonesia.
Read article ↗How to Taste Artisan Chocolate: A Practical Tasting Guide
A practical chocolate tasting guide covering aroma, texture, acidity, finish, and useful tasting notes for artisan chocolate.
Read article ↗Choosing Dark Chocolate: What Does Cacao Percentage Mean?
Cacao percentage is only part of a dark chocolate's character. Learn to read ingredients and choose bars for a thoughtful tasting.
Read article ↗From Specialty Coffee to Craft Chocolate: Exploring Flavour
Love specialty coffee? Bring your attention to origin, aroma, acidity, and finish into an exploration of Indonesian craft chocolate.
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