Inside the cube
6 August 2026 · 4 min read
What a cut cube reveals about how it was made, and why we photograph all four sliced open.
A whole cube tells you very little. A cut one tells you almost everything: whether the caramel was cooked far enough, whether the almonds were placed or stirred, whether the shell is even.
Intense dark chocolate
The Classic Dark cuts to a matte, dense face with no air. Any bubble means the mould was filled too fast.
Flowing caramel centre
The caramel should slump slightly at the cut and then stop. If it runs, it was under-cooked; if it holds a sharp edge, it was over.
Real fruits and crunchy nuts
You should be able to count the almonds. Chopped inclusions are cheaper and cut more cleanly, and they turn the cube into a texture rather than an ingredient.
Nutrient-rich blend
The protein cube is the densest of the four, and the only one where the cut face is meant to look packed rather than smooth.
