A new article on Tarts & Truffles in The Chocolate Professor ! April 2026
Why More Chefs Are Choosing Bean-to-Bar Chocolate
For a long time, chocolate occupied a strange place in professional kitchens. Even chefs who sourced their flour, butter, and other ingredients with care often relied on commercial couverture designed to be neutral, consistent, cost-effective and easy to work with. Chocolate was expected to behave, not speak.