Contact Cocoa Studio

Get in Touch

Cocoa Studio exists to share chocolate passion and knowledge. Whether you’re discovering craft chocolate for the first time or you’re a seasoned taster, we’d love to hear from you.

Ways to Contact Us

General Inquiries

For questions, feedback, or chocolate enthusiasm:

Email: hello@cocoastudio.guide Response Time: 2-3 business days

Chocolate Maker Inquiries

If you’re a bean-to-bar chocolate maker, cacao farmer, or industry professional:

Email: makers@cocoastudio.guide

We’re interested in:

Origin spotlight features
Guest maker contributions
Ethical sourcing stories
Technical content collaboration

Content Suggestions

Have a chocolate topic you’d like us to cover?

Email: suggestions@cocoastudio.guide

Topics we’re developing:

Advanced tempering techniques
Chocolate and coffee pairing
Making bonbons and confections
Cacao farming and sustainability
Chocolate cocktails and beverages
Seasonal chocolate guide

Report an Issue

Found an error or experiencing technical problems?

Email: support@cocoastudio.guide

Please include:

Page URL
Description of issue
Screenshots (if helpful)
Device and browser

Tasting Questions

Questions about chocolate tasting, origins, or flavor profiles?

Email: tasting@cocoastudio.guide

We love discussing:

Origin identification help
Flavor note interpretation
Percentage selection
Tasting technique questions

Frequently Asked Questions

While we don’t maintain a brand list currently, our upcoming database will feature vetted bean-to-bar makers. Our guides teach you what quality markers to look for.

Will you review my chocolate?

We don’t offer individual chocolate reviews. Our focus is teaching you to evaluate chocolate yourself through our tasting guides.

Do you sell chocolate?

No. Cocoa Studio is purely educational with no commercial chocolate sales or affiliate relationships that would compromise objectivity.

Can you help me with tempering problems?

Check our Tempering Guide first. For specific questions, email tasting@cocoastudio.guide with details about:

Temperature tracking
Chocolate type and percentage
Ambient conditions
What went wrong

Are you certified chocolate professionals?

Yes. Our team includes IICCT certified chocolate tasters, bean-to-bar makers, and cacao buyers with origin experience.

How can I learn to taste chocolate like a professional?

Start with our Chocolate Tasting Guide, practice regularly with single-origin bars at different percentages, and keep tasting notes. Palate development takes time and repetition.

We love hearing about:

Email: community@cocoastudio.guide

Origin discoveries
Tasting experiences
Tempering successes
Favorite chocolate moments
Gift-giving wins

We may feature stories (with permission) to inspire others.

Connect With Us

(Coming Soon) Monthly chocolate dispatch featuring:

New origin spotlights
Seasonal chocolate selections
Maker interviews
Tasting technique tips
Pairing ideas

(Coming Soon) Follow Cocoa Studio for:

Daily chocolate facts
Origin photography
Tasting tips
Maker spotlights
Ethical sourcing updates

Community Standards

Cocoa Studio promotes:

Quality Over Quantity: Craft chocolate appreciation
Ethical Sourcing: Fair farmer compensation
Inclusive Tasting: No chocolate snobbery
Education Focus: Understanding over judgment
Sustainability: Environmental and social responsibility

What We Love to Discuss

Send us questions about:

Cacao origins: Regional characteristics and terroir
Tasting technique: Developing your palate
Chocolate percentages: Choosing the right darkness
Pairing: Chocolate with wine, cheese, and more
Tempering: Achieving perfect shine and snap
Ethical sourcing: Understanding fair trade and direct trade
Origin comparison: “How is Ecuador different from Madagascar?”

Partnership Opportunities

We collaborate with:

Bean-to-Bar Makers: Featuring ethical producers
Cacao Farmers: Sharing origin stories
Chocolate Education Organizations: Content partnerships
Fair Trade Advocates: Promoting ethical sourcing
Pastry Programs: Providing educational resources

Email: makers@cocoastudio.guide with partnership proposals

Feedback Areas

Help Cocoa Studio improve:

Content Gaps: What chocolate topics are missing?
Tasting Guides: Are they clear and helpful?
Origin Information: Accurate and complete?
User Experience: How can we improve navigation?
Interactive Tools: Which features would help learning?

Contributor Opportunities

Cocoa Studio welcomes expert contributors:

Qualifications:

Bean-to-bar chocolate maker
Certified chocolate taster
Cacao farmer or buyer
Food scientist (chocolate specialization)
Pastry chef (fine chocolate experience)

Email: contributors@cocoastudio.guide with credentials and proposed topic

Privacy Commitment

Cocoa Studio respects your privacy:

No data selling or sharing
Email used only for stated purposes
No unsolicited marketing
Data deletion available upon request
Minimal data collection

Response Times

General Questions: 2-3 business days Tasting Questions: 2-3 business days Technical Issues: 1-2 business days Maker Inquiries: 5-7 business days

We’re a small team passionate about chocolate education. We read every message and respond thoughtfully.

Content Permissions

Interested in using Cocoa Studio content?

Educational Use: Limited excerpts with attribution generally permitted Commercial Use: Requires explicit permission Republication: Contact permissions@cocoastudio.guide

We support educational use but need to review requests to maintain content integrity.

Chocolate Recommendations

While we don’t provide individual recommendations, our resources help you:

Identify quality markers in chocolate
Understand origin characteristics
Choose appropriate percentages
Navigate craft chocolate shops
Develop personal preferences

Empowering your own chocolate choices is our philosophy.

Ethical Sourcing Information

Questions about fair trade, direct trade, or ethical chocolate sourcing?

Our guides cover:

Different certification systems
What direct trade means
How to verify ethical claims
Supporting farmer-focused makers

Email: ethics@cocoastudio.guide for sourcing-specific questions

Tempering Troubleshooting

Common tempering issues we can help with:

Chocolate won’t temper (stays soft)
Chocolate is grainy or streaky
Bloom on chocolate surface
Chocolate too thick for molding
Temperature control problems

Check our Tempering Troubleshooting guide first, then email specific questions.

Cacao Farming Questions

Interested in cacao agriculture, origin terroir, or farming practices?

We can discuss:

How terroir affects flavor
Fermentation’s role in quality
Sustainable farming practices
Origin-specific characteristics
Fair farmer compensation

Email: origins@cocoastudio.guide

Chocolate and Health

Questions about chocolate’s health aspects?

We provide balanced information on:

Antioxidant content
Flavanol benefits
Moderate consumption
Sugar and fat content
Mindful enjoyment

Note: We provide general information, not medical or nutritional advice. Consult healthcare professionals for personal health questions.

Thank you for being part of the Cocoa Studio community! Whether you’re tasting your first craft bar or exploring rare origins, we’re honored to share this delicious journey with you.

Cocoa Studio Team From bean to bar, from appreciation to passion.