Feb 10, 2026
Also called caramelised white chocolate, blonde chocolate is slowly heated until it develops a deep golden colour and notes of toffee, biscuit, and caramel.
Source: chocolate university
Used by professional chocolatiers, couverture chocolate contains a higher percentage of cocoa butter. This makes it extra smooth, glossy, and perfect for tempering.
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This Italian chocolate is blended with finely ground hazelnuts, giving it a rich, nutty flavour and silky texture. It’s the inspiration behind many hazelnut chocolate spreads.
Source: wikipedia
Made from rare, pale Venezuelan cacao beans, porcelana chocolate is lighter in colour and incredibly delicate in flavour, with subtle nutty and creamy notes.
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This isn’t a flavour but a craft process. Bean to bar chocolates are made entirely by the producer, highlighting the origin of the cacao, much like fine wine or coffee.
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Made from unroasted cacao beans, raw chocolate is minimally processed to retain antioxidants. It has an intense, slightly bitter taste and is popular among health conscious chocolate lovers.
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Naturally pink in colour, ruby chocolate is made from ruby cocoa beans. It has a fruity, slightly tangy flavour, not dark, milk, or white and no added colouring.
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Instead of dairy, this chocolate uses oat, almond, coconut, or rice milk. The result is creamy, dairy-free chocolate that tastes surprisingly close to traditional milk chocolate.
Source: unsplash
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