This morning, @pumpstchocolate's Rye Crumb, Milk & Sea Salt bar was included in @guardian's article about the best indie food products out there - and frankly, we're not surprised. What a great bar!

Fabulous dark bar from Bahia in Brazil - this is ‘tree-to-bar’ chocolate… made in the farm where the beans are grown. Mild roast, rich and creamy flavours. Via ⁦@CocoaRunners⁩ and terrific

This is great - dark choc made with Tanzanian beans by Jitka and Michal Herufek in Moravia in Czechia, and they’ve added bobbles of bee pollen for texture and sweetness and all-around wholesomeness. Via ⁦@CocoaRunners⁩ and darn fine

Crowdfunder by our friends at Uncommon Cacao

Will it be the Chuncho 73% or the Idukki Hills 73% for your best ever chocolate mousse? Come along and try a piece of each @PenshurstPlace on Saturday! #servingsuggestion #beantobar #singleorigin #smallbatch #craftchocolate #bankholiday #treat

🎓🍫 Our brand new chocolate education programme launched with a trial run recently. It was a great success, and we're delighted to be rolling out more courses through 2024. Read about our launch in our latest blog post:

There’s something new on the menu this summer: the Cocoa-fruit frappé 🧊 It’s got ‘cocoa’ in the title, but the similarity with chocolate ends there. That’s because the cocoa-fruit frappé isn’t made from cocoa beans: it’s made from the fruit pulp that surrounds them #knoops

Notes on chocolate: a glorious gelato in touristy Venice

Insanely pretty and deeply delicious dark bar made with beans from the Rwenzori Mountains in Uganda, crafted with care by Rozsavolgyi of Budapest and very fine

This is a delicious and complex bar of dark choc made in Valladolid in Spain with beans from the Qori Warmi women’s cooperative in Vraem in Peru. Notes of berries and tobacco and a long finish. Purchased from ⁦@CocoaRunners⁩ and worth every penny

Buenas noches con Theobroma cacao.

🇸🇱 More examples of cacao uniting forests and farmer livelihoods: https://t.co/Io7Ou8ZEHD 🍫🌍 That this is possible but not normal is astonishing. Every bite of chocolate could benefit the planet.

The bulk of chocolate's emissions problem is the conversion of tropical forest to cacao farming. In craft chocolate, cocoa beans originate from agroforestry systems, where productivity is harmonised with biodiversity. There are even some chocolate bars which are carbon-negative!

This beautiful bar tastes as good as it looks, which is really saying something. It is made in Cornwall by the excellent folk at ⁦@chocolarder⁩ with beans from Les Femmes de Virunga in DR Congo, a long-established cooperative. Very fine

🔮🍫 What does the future hold for cocoa and chocolate? Spencer shares 12 predictions in his latest blog post: https://t.co/HS5U8TlFyl

The countdown begins! Just one week until the Grenada Chocolate Festival kicks off. 🍫 Make sure you don't miss out on the chocolatey goodness – get your tickets now on https://t.co/CEWwgPXhmM and https://t.co/N8nso6F7VZ! #GrenadaChocolateFest #Grenada #PureGrenada

Known to devotees as The Caramac of the Gods… ⁦@Dormousechocs⁩ achieve the golden colour and rich caramel flavour in this ‘white’ chocolate by toasting whole milk powder. Genius

🍫🇬🇩 A nice focus on L'Esterre in Grenada in this week's #NotesOnChocolate column. We've enjoyed craft chocolate made with L'Esterre's lovely beans before, but @AnnalisaB gets to sample on their own-made chocolate buttons. https://t.co/NuiZcmJ10I

We are devouring with delight this new bar in the Bakery Series from ⁦@pumpstchocolate⁩ which combines dark chocolate from West Papua with subtle flavours of aniseed and orange peel, as found in the Gibassier pastry of Provence. Gorgeous

#MayThe4thBeWithYou this #StarWarsDay 🌠Your annual reminder that #chocolate is in canon in #StarWars! 🍫That's a good enough reason to enjoy some #CraftChocolate today ☕Try a hot chocolate with tauntaun milk & orchid bean extract, mallow paste, & sprinkle of tang bark to taste