Our Blogs
What Expo Season Teaches You About Your Own Product
You can spend months making something in a kitchen and think you understand it. Then...
Read more
What a Chocolatier Actually Does in a Day
Most people imagine a chocolatier's day involves a lot of eating chocolate. Some of it...
Read more
How We Decide When a Recipe Is Ready
There is no formula for knowing when a new Cavasa chocolate is finished. Here's the...
Read more
How to Describe What You Taste: A Flavour Vocabulary for Chocolate
Most people taste chocolate and say 'nice'. Here's a vocabulary that lets you say something...
Read more
What Are Chocolate Barks? A Guide to Cavasa's Bark Range
Chocolate bark is one of the most visually striking and texturally satisfying formats in confectionery....
Read more
Why We Use Real Cacao: Our Sourcing Story
Every Cavasa chocolate begins with a decision about cacao. Here's why we choose real cacao...
Read more
5 Chocolate Gifting Mistakes (And How to Avoid Them)
Most chocolate gifts are forgettable. Not because chocolate is a bad gift — it isn't...
Read more
Does India Grow Cacao? The Story of Indian Cacao Farming
Most people assume the cacao in their chocolate comes from West Africa or South America....
Read more
What Makes a Great Truffle? Inside Cavasa's Truffle Range
A truffle is one of the simplest things in chocolate — and one of the...
Read more
Why Packaging Is Part of the Chocolate: The Cavasa Approach
The box is not an afterthought. At Cavasa, packaging is part of the experience —...
Read more
What Are Dragées? A Guide to Cavasa's Pan-Coated Chocolates
Dragées are one of the oldest forms of confectionery in the world — and one...
Read more
The Rise of Indian Artisanal Chocolate: Why Now Is the Moment
India is one of the world's largest consumers of chocolate. For most of that history,...
Read more