Juliet Bray

Building a better Italian chocolate bar

How useful is certification for guaranteeing the quality of cocoa beans from a given source? And how does it benefit

It has been a while! For the past year and a half, I have been working at the Food and

When world leaders meet at the United Nations in New York next September for a Special Summit on Sustainable Development,

Amid the media hype over fears of a worldwide shortage of cocoa caused by surging chocolate consumption in emerging markets

Cocoa is Ghana, Ghana is Cocoa – as the saying goes here. Ghana is the world’s second largest exporter of

In my previous post, I mentioned how more and more chocolatiers are turning away from big wholesale manufacturers of chocolate

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With the festive period in full swing, many of us will be savouring chocolates of different kinds and types. But

Earlier this year, I had the privilege of working with Valrhona, one of the world’s leading manufacturers of fine chocolate,

Tain l’Hermitage is a small town on the left bank of the Rhône in south-eastern France. Located in the northern

Although the Basque Country has a strong history in chocolate-making, there are today very few artisan chocolatiers of Basque origin,