From household names to small workshops, Irish chocolate has never been more varied. Here's how to tell the difference, and what to look for in handmade chocolates.
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Summer has its moments. But autumn is when chocolate really makes sense — the flavours, the occasions, and the simple pleasure of something worth eating when the evenings get shorter.
The word ‘chocolatier’ gets used loosely. Here’s what it actually means, what the process involves, and what makes Chez Emily’s approach different from most chocolate you’ll find in Ireland.
Most hot chocolate is made with powder. Here’s how to make it properly — with real chocolate — and why the difference is worth it.
A personalised chocolate gift lands differently to a generic box. Here’s what makes it work, when to use one, and how to choose the right thing for the person you’re thinking of.
Belgian chocolate has a reputation that’s lasted centuries. Here’s what sets it apart, why chocolatiers across the world rely on it, and what it means for the chocolate you’re eating.