High quality chocolate tends to start out with better beans, says Gary. “Most artisan makers can go back to source and often name a single estate or plantation where their beans have come from. They know what they're buying, and what the flavour profiles are. And they have the experience to bring those profiles out.”

Chocolate croissants and pain au chocolat are the same pastry; “pain au chocolat” is the French name for chocolate croissants. They are made from the same pastry dough as traditional croissants, but with the addition of chocolate inside and baked in a rectangular shape.

Artisan chocolate is made by hand and in small batches, which means it's not only fresh, but also carefully crafted. This results in a variety of interesting shapes and forms that you won't find in the mass-produced chocolates that dominate the chocolate industry.