World Wide Chocolate Blog
News, Updates, New Products, Polls, Recipes, & more
Latest Posts
The Bean-to-Bar Movement
The Rise of the Bean-To-Bar Movement: What it Means for Chocolate Enthusiasts The world of premium chocolate is as intricate and rich as the flavors it embodies, and the pursuit of exceptional taste goes beyond an individual's first moment of flavor. Behind such a...
Chocolate: Be Mindful & Savor Slowly
Chocolate: Be Mindful & Savor Slowly In today's fast-paced world, mindfulness is used to unwind, reconnect, and appreciate life's simple pleasures. It offers a moment to escape chaos and find meaning in simplicity and awareness. At World Wide Chocolate, amidst...
The Science of Chocolate Pairings: Unlocking the Perfect Flavor Combinations
The Science of Chocolate Pairings: Unlocking the Perfect Flavor Combinations Deliberately pairing complementary flavors, creating perfect combinations, and synchronously enhancing flavors of diverse products is essential in food pairings. The art of mixing and...
Spring Into All Things Chocolate!
Spring Into All Things Chocolate! Spring has sprung here in NH and Cocoa is in the news! With warmer temperatures on the horizon, we will be making our seasonal warm weather packaging (WWP) default transition to “yes”, which will automatically add this service unless...
Happy Holidays from the Crew at WWC
Hi, It’s been a while since our last update, so I thought I’d take this opportunity to offer well wishes, Season’s Greetings and a heartfelt Thank you to all the members of our vast and growing Cocoa Community! We’ve been fortunate to enjoy a busy holiday push and our...
Our Latest Recipes
Callebaut Olive Oil Macaron
Callebaut Olive Oil Macaron Cacao Barry Légère 1% cacao powder is ideal for meringue-based items like these macarons. The low fat content ensures that the meringue retains most of it's volume. This is a perfect bite to end an indulgent meal. Pair with the...
Willie’s Chocolate Roulade
Willie's Chocolate Roulade Swiss roll tin 250 g Willie’s Cacao Rio Caribe Venezuela 72% Dark Couverture Chocolate Chef’s Drops (Roughly chopped)6 eggs, separated130 g raw cane sugar300 ml double creamIcing sugar (to dust) Preheat the oven to 170°C. Lightly...