Chocolate Connoisseur
Ghana 70%: Classic Cocoa
A benchmark profile: cocoa-forward, steady, and roast-friendly without sharp acidity.
Database
Chocolate Connoisseur
Madagascar 70%: Bright Red Fruit
A high‑acid, fruit‑forward profile that reads like berry and citrus over clean cocoa.
Chocolate Connoisseur
Milk 45%: Caramel Cream
Milk chocolate at its best: creamy texture, caramel warmth, and a clean finish.
Chocolate Connoisseur
Nibs 70%: Crunch and Roast
A textural bar where cacao nibs add bitterness, crunch, and a more aggressive cocoa line.
Chocolate Connoisseur
Peru 68%: Floral Caramel
A softer dark that often mixes floral aromatics with caramel and gentle spice.
Chocolate Connoisseur
Sea Salt Caramel Bar: Sweet-Savory Control
A dessert-style bar where salt should sharpen, not dominate, and caramel should stay clean.
Chocolate Connoisseur
Uganda 72%: Cocoa and Molasses
A deeper profile that leans cocoa, molasses, and warm spice with a steady finish.
Chocolate Connoisseur
White Chocolate: Cocoa Butter and Vanilla
A clean white chocolate profile that emphasizes cocoa butter aroma over sugary flatness.
Engagement Ring Guide
AGS Ideal Cut Guidelines
Cut-focused grading that prioritizes light performance and symmetry, especially for round brilliants.
Engagement Ring Guide
GCAL 8X Diamond Report
Performance-forward report that adds optical symmetry and light behavior to the usual 4Cs.
Engagement Ring Guide
GIA Diamond Grading Report (Natural)
Gold-standard lab report for natural diamonds; defines the 4Cs plus proportions and plotting.
Engagement Ring Guide
IGI Lab-Grown Diamond Report
Common grading report for lab-grown diamonds; good for value shopping when verified.