Next-level LUSCIOUS

CHOCOLATE KNOW-HOW

Nibs are pieces of the cacao bean itself, which have been roasted, shelled, then broken into tiny pieces. Nibs have the purest chocolate taste as they haven’t been mixed with anything else.

Cocoa liquor is the liquid that comes out of the beans when ground. The liquor is pressed to extract the cocoa butter.

Cocoa butter is the fat contained within the bean.

Cocoa powder is the resulting mass left after cocoa butter is extracted from the cocoa liquor.

Cacao powder The difference between cocoa and cacao powder is that cocoa is processed at high temperatures, while cacao is processed by fermentation, so it is thought to be higher in antioxidants. However, the flavours are similiar and interchangeable.

Chocolate chips often contain vegetable oil rather than cocoa butter. They are designed to be used in baking, as they retain their shape when cooked.

Couverture is a fine-quality, very rich chocolate, high in both cocoa butter and cocoa liquor. This is the only type you can temper to give chocolate its shine and snap - essential for Easter eggs!

THEN AND NOW

Several of the foods of ancient