buttons
Professionals like their chocolate in button form because it's easier to weigh and melt. But this to me is not the raison d'être of the button, it's an added bonus.
dust
Pure cocoa, ground into the finest of powders for cooking or sprinkling over cakes and truffles or making a warming late night drink.
shards
These are so beautiful, long spikes of dark and white chocolate. Great for melting into hot chocolate drinks or for a dramatic décor on any dessert.
kit
Trish has created a specialist Chocolate-making Kit with a specially created English version of one of her beautiful chocolate recipe books, Atelier Chocolat.