Before, anyone who wanted to grow cacao at 1,200 or 1,500 meters [3,900 to 4,900 feet] altitude was considered crazy,” says ...

Dark chocolate is a delicious confection enjoyed by millions despite its inherent bitter flavor, but what is it that makes it ...

Oliver Koth-Kappus, co-founder of Kasama Chocolate in Vancouver, likens making bean-to-bar chocolate from cacao beans to distilling whisky from grains. A chocolatier, on the other hand, is like a ...