Our Blogs
How We Decide When a Recipe Is Ready
There is no formula for knowing when a new Cavasa chocolate is finished. Here's the...
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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...
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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....
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Why We Use Real Cacao: Our Sourcing Story
Every Cavasa chocolate begins with a decision about cacao. Here's why we choose real cacao...
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5 Chocolate Gifting Mistakes (And How to Avoid Them)
Most chocolate gifts are forgettable. Not because chocolate is a bad gift — it isn't...
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What Makes a Great Truffle? Inside Cavasa's Truffle Range
A truffle is one of the simplest things in chocolate — and one of the...
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Why Packaging Is Part of the Chocolate: The Cavasa Approach
The box is not an afterthought. At Cavasa, packaging is part of the experience —...
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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...
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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,...
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Is White Chocolate Really Chocolate? And Other Questions Answered
White chocolate has no cocoa solids. So is it actually chocolate? And does it matter?...
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In Defence of Milk Chocolate: Why It Deserves More Respect
Somewhere along the way, milk chocolate became the thing serious chocolate people apologise for enjoying....
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Dark Chocolate & Health: What the Research Actually Says
Is dark chocolate actually good for you? The research is more interesting — and more...
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