REVEL IN OUR MILK CHOCOLATE REVOLUTION
Our Velvet Collection of fine milk chocolate bars take the biscuit The revolution for fine cocoa has spawned dark chocolate snobs whilst milk chocolate has taken a kneecapping at the hands of those who view...
BE A SALTED CARAMEL GODDESS (OR GOD)
Be a Salted Caramel Goddess (or God) Nigella Lawson's love of salted caramel is heady and passionate. We at Artisan du Chocolat have to take a small amount of responsibility and pride for introducing her...
ALICE IN CHOCOLATE LAND
At Artisan du Chocolat we like to think of ourselves as artists who use chocolate as delicious medium of expression. We are proudly engaged in supporting young British artists, especially the chocoholic ones. Alice Turner is a...
OUT OF THIS WORLD GINGERS
Imagine you went into space and were allowed one food on board to self-indulge. What would you choose? In spring 2009, one of our regular transatlantic customers bought an unusually large quantity of our chocolate coated...
COME TO THE DARKNESS
It is heavenly! Chocolate is not called Food of the Gods mistakenly and is chemically speaking the (almost) perfect food. The dark stuff, used for centuries as an energy drink and even as currency, is...
TRINIDAD AND TOBAGO - THE CACAO ADVENTURE CONTINUES
We set out early to drive to a cluster of plantations located in the center of the island. It was not too long before my driving partner requested a stop at one of the many food huts...
TRINIDAD AND TOBAGO CACAO ADVENTURE - DAY 1
My recent trip to the Caribbean Islands of Trinidad and Tobago left an imprint on my mind and especially on my body where the resident and resilient mosquitos feasted every evening making my legs resemble an impressionist tableau in hues...
ANNE SCISSORHANDS
Cocoa trees grow in the cocoa belt, 5-7 degrees North and South of the equator, in hot humid and shaded areas. Left un-kept these trees can reach about 10 meters high. I have called the...