Chalkolat explains chocolate in plain language: how cacao becomes flavor, what the percentage on the label means, how dark, milk, white and ruby differ, and what pairs well with each. Quick references and a free ganache calculator are below.
Tempering Guide Chocolate TypesSelect your chocolate type for precise tempering temperatures
Calculate the perfect chocolate-to-cream ratio for ganache
55-100% cocoa. Rich, complex, slightly bitter. Contains cocoa flavanols (see our health research article).
25-50% cocoa + milk. Creamy, sweet, most popular worldwide. Invented in Switzerland 1875.
Cocoa butter + sugar + milk. No cocoa solids. Creamy, vanilla-forward. Technically not "chocolate."
Naturally pink, fruity and berry-like. Introduced commercially in 2017.
A few of our chocolate explainers
How fermentation, roasting and conching turn cacao into flavour.
Read article →What the cacao number on a bar does — and doesn’t — tell you.
Read article →