All articles
The full notebook: pralines, chocolatiers, history, addresses and gift ideas, all in one place. 63 articles, updated every week.
Chocolate while pregnant: what passes, what snags
Chocolate and pregnancy: caffeine stays far below the 200 mg daily ceiling, the real exclusions are liqueur pralines and the raw egg in homemade mousse.
6 min · by Margaux
Pralines & specialtiesChocolate pistoles, callets and fèves: the difference
Pistoles, callets, fèves: one and the same couverture disc, 3.8 g at Valrhona, about 2 g elsewhere. Price per kilo surveyed on 19 October 2026, bag by bag.
19 October 2026 · 7 min
History of chocolatePalm oil in chocolate: the 5% rule
EU law tolerates 5% of fats other than cocoa butter, palm included. Where it hides and what the label says, lists checked on 15 October.
15 October 2026 · 8 min
Pralines & specialtiesGianduja: what is it, and what's really in it?
Gianduja is chocolate blended with 20 to 40 g of hazelnut per 100 g. Turin origins, limits set by law, and how it differs from praliné and Nutella.
13 October 2026 · 6 min
Chocolatiers & housesAdvent calendar: Marcolini or Neuhaus?
Marcolini at €55 or Neuhaus from €39 to €162.50: price per door, weight, stock and delivery checked on 5 October, to choose by recipient.
5 October 2026 · 7 min
Pralines & specialtiesChocolate in the fridge: the cold isn't the problem
Chocolate can go in the fridge if the box stays shut on the way out. Dew point calculated, five sources compared, heat thresholds spelled out.
3 October 2026 · 8 min
Gifts & ideasChocolatier advent calendars: prices and release
Marcolini €55, Neuhaus from €39 to €162.50, Leonidas around €24 to €30: prices, weights and stock checked on 1 October, plus the price per 100 g.
1 October 2026 · 7 min
Gourmet itinerariesChocolate workshop in Brussels: which one to book?
Chocolate workshop in Brussels: price, length, minimum age and cancellation checked 29 September 2026 at Choco-Story, Belgian Chocolate Makers, Koekelberg.
29 September 2026 · 6 min
Pralines & specialtiesWhy chocolate turns white
That grey film is not a flaw: cocoa butter is sliding from one crystal form into another, more stable but duller, and sometimes fixable by retempering.
27 September 2026 · 7 min