Technical journal Β· COA-backed
The Foundry
Working notes from the bench and the supply line β cocoa butter, mass and powder, tempering, and what direct-from-Ghana single-origin actually means for makers.
05 Apr 2026
Understanding Cocoa Butter: Fat Content, Crystal Structure, and Why It Matters
TECHNICAL Β· THE FOUNDRY JOURNAL Β· 7 min read Cocoa butter isn't just "the fat in chocolate." It's one of the most complex natural...
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05 Apr 2026
Why Chocolatiers Are Switching from Couverture to Single-Origin Cocoa Ingredients
BUSINESS CASE Β· THE FOUNDRY JOURNAL Β· 5 min read Most UK chocolatiers start with couverture. Convenient. Consistent. Works. A growing number of craft...
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05 Apr 2026
Cocoa Mass, Chocolate Liquor, Couverture: What's the Difference?
TERMINOLOGY Β· THE FOUNDRY JOURNAL Β· 5 min read Cocoa mass, chocolate liquor, couverture. Three terms thrown around interchangeably across UK trade, retail, and...
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03 Apr 2026
Which CocoaFoundry Product Is Right for You
BUYER'S GUIDE Β· THE FOUNDRY JOURNAL Β· 8 min read Cocoa butter, cocoa mass, cocoa nibs, natural cocoa powder. All come from the same...
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03 Apr 2026
From Ghana to Essex: Our Direct Cocoa Supply Chain
SUPPLY CHAIN Β· THE FOUNDRY JOURNAL Β· 6 min read Most UK cocoa suppliers buy through brokers. We don't. Here's how our direct relationship...
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03 Apr 2026
How to Temper Single-Origin Ghana Cocoa Butter
TECHNIQUE Β· THE FOUNDRY JOURNAL Β· 7 min read A practical guide for UK chocolatiers and craft makers working with Natural Prime Press cocoa...
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