The cocoa bean shell is a thin, papery outer layer that encases the **cotyledon** that is cracked and removed to produce **nibs**.
In the pastry world, chocolate is often seen as the most intimidating ingredient—and for good reason. Chocolate is precise, scientific,...
Ever wondered what it takes to make chocolate like a pro? Achieving that even, smooth, glossy finish and perfectly tempered...
Is unroasted chocolate (formerly known as “raw” chocolate) really a thing? Surprisingly, yes. Unroasted chocolate is made from cacao beans...
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