Chocolate: Be Mindful & Savor Slowly In today's fast-paced world, mindfulness is used to...

The Science of Chocolate Pairings: Unlocking the Perfect Flavor Combinations Deliberately pairing...

Spring Into All Things Chocolate! Spring has sprung here in NH and Cocoa is in the news! With...

Hi, It’s been a while since our last update, so I thought I’d take this opportunity to offer well...

Using Points 101 Redeeming points is easy! It's as simple as being logged-in, a copy, and paste....

New & Updated WWC Loyalty & Rewards Program What's Changed, What's New & How it works...

Account Upgrade: Login/Link with your Social Media Accounts WWC's next enhancement: linking your...

Kali's Cookies Follow UpKali's Cookies | Featured on New Hampshire Chronicle A Sweet Piece Kali's...

Greetings Cocoa Community, I'd like to thank all of you that have booked passage in our new Flight...

Greetings Cocoa Community, Happy Labor Day Weekend! Enjoy time with family as we all give a nod...

Cocoa's Surging Cost: A Historic Mark Chocolate is a beloved delicacy known and cherished...

CreminoWhat is a "Cremino"? Does it differ from Gianduja and Giandujotto? Where and when was it...

A Word from Prova Gourmet's President, Muriel Acat-Vergnet:Prova is a story of family and...

Where does Cocoa Grow?Can cocoa grow anywhere in the world? Or are there certain climates and...

Guylian Chocolate The History of Guylian ChocolateGuylian is a Belgian chocolate company that is...

DragéesWhat are Dragées? Is this a category of chocolate on its own? Or is it similar to familiar...

GiandujottoWhat is Giandujotto and what are Giandujotti? Is the confection different than...

GiandujaWhat is Gianduja? Does the blend fall under the category of "chocolate"? Or is it a...

NapolitainsWhat is a Chocolate Napolitain? Is there a greater significance of this terminology, or...

Guittard Chocolate The History of Guittard ChocolateYou don’t have to travel halfway around the...

Millésime Chocolate

Based in Liege, Belgium, Millésime is one of the few Belgian bean-to-bar workshops, specializing in single-origin chocolate blends from bean to bar. Each of their cocoa vintages comes from a specific terrior, all with their own exclusive flavor profile. Similar to the wine-making world, Millésime’s aspirations include promoting naturing processes which flavors that change year-to-year while keeping the basic characteristics of each region/country. Click here to learn more about the brand & products.

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