What is cocoa liquor?

Cacao beans are collected from the fruit of the cacao tree and fermented for up to nine days to develop the chocolate flavour. After fermentation, the beans are sun dried and then roasted - a critical stage in flavour development. After roasting, the beans are shelled and the 'nibs' - the essence of pure chocolate - are removed and roasted. Cocoa liquor is made from milling the roasted nibs; the heat generated during the milling melts the cocoa butter, becoming cocoa liquor.

What is conching?

Conching is the flavour and texture development stage where the cocoa liquor is converted into couverture. A conching machine kneads and rolls the liquor over an extended period of time, while the chocolatier adds cocoa butter, sugar, milk and flavourings to achieve the desired taste and texture, raising and lowering the temperature to achieve optimum results. As a Michelin-starred chef carefully reduces stock to create the most intense flavour, so Bill nurtures his chocolate particles to a silky lava to achieve their greatest potential.

What is couverture?

Couverture, or bulk chocolate, is the raw ingredient from which chocolate is made. Ninety-seven percent of the world's chocolate is bought as pre-prepared couverture. The subsequent handling of the couverture is what gives different brands their unique characteristics. Bill was the first UK chocolatier to conch his own couverture on the premises of his chocolate studio.

Does higher cocoa percentage in chocolate mean it is superior?

For the chocolate connoisseur, judging chocolate according to its cocoa percentage is rather like judging the excellence of a wine according to its alcohol percentage, as cocoa percentage only affects the sweetness of chocolate. Good chocolatiers experiment with different proportions to bring out diverse flavours.

Is the best chocolate bought from single estate beans?

Not necessarily. Most chocolate is made from Trinitario or Forastero beans, but an accomplished chocolatier will work with his or her blends to achieve the best results. A third variety, Criollo, has almost disappeared and it is currently virtually impossible to isolate enough to make a chocolate bar. Beware any mention of Criollo on packaging and translate into Trinitario, a hybrid between the Forastero and Criollo bean. Trinitario trees grow in the Americas, Madagascar and Indonesia, while Forastero trees are grown in Africa, accounting for 80% of the world's cacao beans.