Chocolate

María Fernanda Di Giacobbe Basque World Culinary Prize chocolate

María Fernanda Di Giacobbe on the power of chocolate

Winner of the Basque Culinary World Prize 2016, María Fernanda Di Giacobbe, works to empower disadvantaged women in Venezuela through chocolate production. As the 2017 prize approaches its deadline for nominations, we caught up with her to understand...

Breaking the mould: The 6 top chocolate trends for 2017

Breaking the mould: The 6 top chocolate trends for 2017

By Hannah Thompson

From the impact of social media and the importance of giving customers the story behind the beans, to the rise of low-sugar and blond varieties, 2017 is shaping up to be an interesting year for chocolate