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MR POPPLE'S BLOG
Read more about what we're getting up to, special announcements, facts about our chocolate, or anything fun that we think you'll love to hear...
In recent years, yacon syrup has been gaining traction as a natural, low-calorie sweetener with potential health benefits, particularly for weight loss and management. This unique, delicious and healthy sweetener, naturally derived from the roots of the yacon plant native to the Peruvian Andes, has piqued the interest of health-conscious individuals seeking alternatives to traditional…
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By Ben Popple, founder of Mr Popple’s Chocolate · Updated June 2026 · 6 min read 🍫 The 60-second answer 100% dark chocolate is pure cacao with nothing else added, which means no sugar, no dairy, no fillers. Per 100g you get more protein, fibre, magnesium and polyphenols than any other type of chocolate, plus…
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Chocolate – the mere mention of this delectable treat conjures up images of decadence and indulgence. For years, chocolate has been portrayed as an unhealthy temptation, a guilty pleasure to be savoured sparingly. However, the rise of low glycaemic index (GI) chocolate has turned this notion on its head, offering a healthier alternative for those…
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Are you following the paleo diet and struggling to find indulgent treats that align with your dietary preferences? Look no further than Mr Popple’s Paleo-Friendly Chocolate Bars! As the rise of paleo continues to gain momentum, we understand the challenge of finding functional foods and tasty treats that cater to your specific needs. The Rise…
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Tempering is a crucial step in the bean-to-bar chocolate making process that transforms cacao beans into smooth, glossy chocolate bars with the perfect snap. This delicate dance of heating and cooling the chocolate is essential for achieving the desired texture, appearance, and stability of the final product. The tempering process occurs after the cacao beans are harvested,…
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Chocolate conching, the process of mixing and aerating liquid chocolate at controlled temperatures, is a crucial step in modern bean-to-bar chocolate making. This technique, invented by Rodolphe Lindt in 1879, transformed the world of chocolate by creating the smooth, melt-in-your-mouth texture we know and love today. We have already looked at the science of bean…
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You’re savouring a square of silky smooth chocolate, letting it melt slowly on your tongue. The rich, complex flavours dance across your palate, leaving you with a sense of pure bliss… But have you ever wondered what makes some chocolate so exceptionally smooth and delicious? The answer lies in the art of stone grinding cacao.…
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The bean-to-bar chocolate making process is a fascinating journey that transforms the humble cacao bean into a decadent, melt-in-your-mouth delight. At Mr Popple’s Chocolate, we’ve been perfecting this art since 2007, and we know that every step along the way plays a crucial role in creating the highest quality chocolate. From sourcing the finest cacao…
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Have you been searching for a healthier, sugar free alternative to traditional chocolate that doesn’t compromise on taste or quality? We are here to help, with our delectable sugar-free chocolate bars that we have been crafting since 2007. As you become increasingly health-conscious, you may find yourself seeking out snacks and chocolate that align with…
Read MoreSo you’re searching for the perfect gift to surprise a loved one, but life’s hectic pace has left you short on time? Do you want something thoughtful, delicious, and guaranteed to put a smile on their face, but the idea of battling crowds at the shops or worrying about delivery times fills you with dread?…
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