The High Five Blog

News & Inspiration

Top 5 Tips for Displaying Chocolate Bars

We spend our time finding and championing the best bean-to-bar chocolate in the world. That...

Keeping Your Chocolate Cool: A Retailer’s Guide to Summer

Summer is good for a lot of things in retail. Chocolate isn’t always one of...

10 Great Chocolate Bars for Summer

Summer shelves call for something different – lighter cacao percentages, brighter colours, fruit and floral...

Peru: The World’s Most Extraordinary Cacao Country

Beyond Forastero, Trinitario and Criollo – why Peru is at the heart of rethinking cacao...

Five Silvers for Standout Chocolate at the 2026 International Chocolate Awards

At the 2026 International Chocolate Awards European, Middle Eastern & African Bean-to-Bar Competition, Standout Chocolate...

Historic Night for Vigdis Rosenkilde at the 2026 International Chocolate Awards

We are absolutely thrilled for Vigdis Rosenkilde! At the 2026 International Chocolate Awards European, Middle...

The New Frontier of Chocolate Flavour: Co-Fermented Cacao

Something new is happening in craft chocolate – not in the factory, but in the...

Spotlight on: Vigdis Rosenkilde

Meet Vigdis Rosenkilde — the unstoppable force behind some of the most extraordinary craft chocolate...

The Future of Chocolate: Our Thoughts on Cacao Alternatives

The chocolate world is experiencing a seismic shift. From sunflower seeds to fava beans, koji...

Spotlight on: Marou

From the heart of Vietnam comes chocolate magic that’s truly one of a kind. Meet...

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