The Emotional Power of Chocolate For centuries, chocolate has been one of the most cherished expressions of love. Its connection to romance extends far beyond tradition — it is deeply rooted in both emotional experience and scientific response. Chocolate engages the senses in a uniquely powerful way. The smooth texture, rich aroma, and complex flavor profile create a multisensory experience that naturally encourages relaxation, pleasure, and connection. Sharing chocolate oft

Valentine’s Day is a time when love fills the air, and gifts become tokens of affection. Among these gifts, chocolate stands out as a timeless symbol of romance and indulgence. But how did chocolate become so closely linked with this special day? The story of Valentine’s Day and chocolate is rich with history, culture, and evolving traditions that continue to shape how we celebrate love today. The Origins of Valentine’s Day: A Celebration of Love Valentine’s Day dates back to

Fresh, creamy and delicious plant based, vegan, gluten, soy and nut free. A perfect Spring and Summer dessert. This divine torte was created by the lovely and ever so talented Chef Hana in London, England where they really know how to make wonderful creams. You can make this cake on the day it's served because the layers on top set very quickly. It really is a simple recipe even though it might look complicated. Hana baked the base chocolate cake layer in a 7″ square cak

With an original rosemary lemon flavor, dark chocolate, hidden zucchini, grain-free cassava and tigernut flour these make a fabulous wholesome yet indulgent treat for Easter this year. Created by the lovely Chef Hana these 100% plant based, vegan, gluten, soy and nut free brownies are deliciously fudgy. She created them using 120g of our dark vegan chocolate in the recipe. You could add even a little more if you like. To make them extra special she decorated them with some w

Chef Hana created this delicious winter holiday season cake using instead of flour, cassava and chufa (a nut free starch commonly refer to as tiger nut.) If you haven’t experimented with them, they do behave differently than gluten-free flours and absorb quite a bit of liquid. The cake batter also looks different - more separated once mixed, hence the addition of some tapioca flour for extra binding. The sponge is also more crumbly than one made with gluten-free flours so H