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Chocoladetekort dreigt.

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Als de huidige trend doorzet is er in 2020 geen chocolade meer. Grote producenten, zoals de Barry Callebaut Group en Mars, waarschuwen voor een dreigend chocoladetekort.

De vraag neemt toe en het aanbod neemt om diverse redenen af. Zo is er de droogte in West-Afrika waar de meeste cacao vandaan komt. De uitbraak van ebola heeft daar ook de cacaohandel bemoeilijkt. In Zuid-Amerika zijn er dan weer plantenziektes die de oogst bedreigen. Dat heeft er toe geleid dat veel cacaoboeren overstappen op winstgevender en makkelijker te telen gewassen.

De vraag neemt vooral Azië toe, met name in China. Ook is er steeds meer vraag naar pure chocolade, waar tot 70% cacao in zit in plaats van de 10% die in melkchocolade zit.

Het gevolg is dat cacao steeds duurder wordt, maar liefst 25% in het afgelopen jaar. Voor de gewone consument zal chocolade onbetaalbaar worden. Anderzijds is het mogelijk dat ‘de reep van de toekomst’ zo weinig cacao zal bevatten dat hij nauwelijks nog naar chocolade zal smaken.

artikel van http://www.welingelichtekringen.nl/

Mijn korte reactie: Er zal helemaal geen tekort zijn aan “goede chocolade”! De kleine artisanale chocolademaker zal blijven chocolade maken, omdat die cacao verkrijgt van kleine cacaoboeren of minder grote cacaotelers. Zij krijgen namelijk steun op een verantwoorde manier met zicht op de toekomst en met liefde voor kwaliteit en niet de kwantiteit. Dit is nog steeds de beste manier om te overleven en niet toe te geven aan de multinationals die enkel uit zijn op winstgevende projecten en dit op de kap van de meest kwetsbare, soms onwetende cacaoboeren.

 

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Rustic, round dark stone ground…

…this must be TAZA CHOCOLATE MEXICANO 

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Chocolate Mexicano Discs

Inspired by our passion for Mexican chocolate traditions, we hand-carve granite millstones to make these rustic, organic dark Mexican style chocolate discs bursting with bright tastes and bold textures.

available at our shop http://www.patisserievercruysse.be

 
 

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It’s coffee o’clock!

It’s coffee o’clock!.

 

via It’s coffee o’clock!.

 
 
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It’s coffee o’clock!

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Let’s talk chocolate 3

16102014

Laatste chocolade tasting deze week, voor Bekaert Zwevegem met internationaal gezelschap zoals steeds, waarvoor mijn dank.

Final chocolate tasting this week, Bekaert Zwevegem with international audience as always, thanks.

1/ Luker cacao Nevado

White Chocolate, couverture, made from 100% fine flavor cocoa beans of South American Origin. Total non-deoderized cocoa butter content is 34% and milk content is 18%.

2/ Banus milkchocolate 36% cacao

At Banus they have stived to create milk chocolate which keeps the nuances of aroma and flavor of cocoa. Very balanced in the mouth, with lactic hints, aromas of caramel toffee and a long cocoa finish.

3/ Nahua 39% cacao Costa Rica

Delicious milk tablet with 39% cocoa, creamy and exquisitely refined. Good to suit all tastes.

4/ Taza Stone ground Dominican 70% Dark

Handcrafted in small batches from single origin Dominican cacao, this bar strikes the perfect balance of bitter with sweet. Bright red-berry notes blend with a hint of biodynamic vanilla, and stone refining leaves a subtle, intriguing texture in the bar.

5/ Danta Chocolate 70% dark

Guatemala has been producing cacao for a very long time but was always sold to foreign chocolate makers. It’s great things change worldwide and more and more passionate chocolate lovers start producing chocolate from their ‘own’ beans. Until a couple of years ago, most cacao farmers didn’t even know what was made of their cacao beans.

The name Danta comes from ‘La Danta’, the 8th largest Pyramid in the world in El Mirador, Guatemala, and a archeological excavation.

The ’Finca Las Acacias’ chocolate has a distinctive, a little lemony taste

6/ Pralus biologique 75% Ecuador
nose: mild
top: herbal, oregano or mild rosemary
base: slight bitterness, like with green tea
end of mouth: herbal bouquet continues to unfold, with a slight spearmint

7/ Tejas Chocolate 70% Madagascar Cacao “Capistrano”

With unique lite reddish color and prominent fruity flavors like red berries and citrus Madagascar Cacao truly has no identity crises. This is a milder chocolate and often a good way for milk chocolate lovers to ease into dark chocolate.

8/ Tejas Chocolate 70% Dominican Republic Cacao  “Presidio”

A family farm produces this certified organic Hispaniola cocoa bean. For us, this is chocolate from our childhood. It’s malty and rich, with nice caramel notes.

9/ The Grenada Chocolate Company “Salty-licious”

Grenada Chocolate “SALTY-LICIOUS” 71% Cacao Organic Varietal Chocolate Bars with Caribbean Sea Salt. Organic Bittersweet Chocolate Bar with Caribbean Sea Salt.

10/ Pacari 100% Raw

The 100% Cacao has hints of fruit and spices with a perfect balance of slight acidity and bitterness in the unsweetened cacao. All of the cacao ingredients in our raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of the natural cacao.

 
 

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Let’s talk chocolate 2

14102014

Na een kleine handigheidsoefening van de deelnemers, ze gaan namelijk wat mouleerwerk krijgen, komen we aan deze chocolade-tasting:

1/ Luker cacao Nevado

White Chocolate, couverture, made from 100% fine flavor cocoa beans of South American Origin. Total non-deoderized cocoa butter content is 34% and milk content is 18%. Product is certified Kosher. Product format is convenient portioning and melting.

2/ Banus milkchocolate 36% cacao

At Banus they have stived to create milk chocolate which keeps the nuances of aroma and flavor of cocoa. Very balanced in the mouth, with lactic hints, aromas of caramel toffee and a long cocoa finish.

3/ Nahua 39% cacao Costa Rica

Delicious milk tablet with 39% cocoa, creamy and exquisitely refined. Good to suit all tastes.

4/ Danta Chocolate 60% Finca Los Ujuxtes Guatemala

Guatemala chocolate maker Carlos Eichenberger creates this small-batch artisan chocolate entirely from local cacao grown on the Finca Las Acacias and Finca Los Ujuxtes plantations. The fragrance is big, olivy, and crisp; the flavor full and fruity, perfectly balanced between tart and sweet.

5/ Mãnoa 60% Hawaiian SALTED PINEAPPLE AND CHILI PEPPER

This bar is a beautiful combination of sweet and spicy. With sunny, salted, Hawaiian Pineapple, this bar takes you right to the Hawaiian pineapple fields. We then pluck ripe Hawaiian Ghost Peppers from our back yard and infuse them into our 60% Dark Milk chocolate. Don’t be scared, we put just enough in this bar to give your taste buds that ghostly tingle without the burn.

6/ Pralus biologique 75% Madagascar
This tastes quite different from the non-organic Pralus bar to me.
nose: mild
top: tangy, (not as sweet as mango and not as bitter as grapefruit), green,
base: dry grass
end of mouth: short, earthy

7/Akesson’s SPChocolate Bali 75%  

Supporting the preservation of traditional farmers, Big Tree Farms, with direct support from USAID and AMARTA, has created in Bali the first fully integrated Central Processing Unit (CPU) in Indonesia for the efficient fermentation, drying, warehousing and sale of cacao. We specially selected with them trinitario cocoa beans from the two Sukrama brothers’ Farms in the Melaya Area.               These are the first Bali Single Origin bar ever made in Europe. The dark version has fruity hints of papaya and mango.

8/ Pacari 100% Raw

The 100% Cacao has hints of fruit and spices with a perfect balance of slight acidity and bitterness in the unsweetened cacao. All of the cacao ingredients in our raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of the natural cacao.

 
 

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Let’s talk chocolate.

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Chocolate tasting 02/10/2014 voor PNB Paribas Fortis

1/ Banus White Chocolate (minimum 30% cacao)

Made with pure cocoa butter and cane sugar. Its taste is clean without saturating the palate. The aroma is floral with lactic hints from the best milk.Banus was born of the experience of two young entrepreneurs who are passionate about the world of cocoa and chocolate. We make our chocolates from a selection of the best organic cocoa plantations. They are the result of research on fermentation of the beans.Our production process is studied with passion and careful craftsmanship. Cocoa, pure cocoa butter and sugar cane are the essential ingredients to create the fine chocolate with aroma and flavor that you will find in our brand Banus Organic.

2/ Blanxart milk chocolate Brasil 36%

Didn’t know Spain made chocolate? Do you really think the conquistadors were looking for gold? Well they found it, black gold – delicious cocoa. Blanxart has the secret of creating a world class chocolate. they select their own cocoa beans from Ecuador, Brazil, Cameroon, The Ivory Coast and Guinea, and then roast them to ensure the right blend, aroma and texture. After roasting and refining the beans, fresh all natural ingredients are blended in to create one of the best quality chocolates in the world. Their rustic, award-winning packaging reflects the natural, hand-made process.

3/ Hoja Verde 50% dark-milk chocolate

Deze 50% dark chocolate & milk is niet zo zoet als de meeste andere melkchocolades. Je proeft nog heel goed de cacao en de room in de chocolade.

De chocolade is gemaakt van 100% biologisch gecertificeerdenacional cacaobonen. De vermaarde verfijnde bonen uit Ecuador. Minder dan 30% van de totale cacao productie is aromatisch en daarvan hebben de Nacional cacaobonen uit Ecuador het hoogste percentage aroma. Op de plantages wordt er rekening gehouden met de instandhouding van de natuurlijke hulpbronnen en het milieu. De nacional cacaobomen groeien tussen/onder de tropische planten en bomen, waardoor er een natuurlijk evenwicht is. Dit is beter voor zowel de boer als het milieu op de lange termijn.

4 / Banus Caribbean Origen Dark Chocolate (minimum 62% cocoa)

This chocolate is made from selected cocoa from the Caribbean Islands.
Its flavor is typical of Trinitario cocoa, with mild, aromatic and persistent hints.

5/  The Grenada Chocolate Company Nib-a-Licious 60% Chocolate

This bar does have a complex flavour in that the naturally acidic of the Grenada chocolate is reduced a great deal with the use of the sugar and cocoa butter but then taken in a slightly different direction by the cocoa nibs that are included into the mix and can be visibly seen as you unwrap the bar from its foil. In terms of flavour notes I found it to be mainly banana and mangoes which was a delight and seemed to produce a Caribbean punch like experience. Furthermore, this bar is suitable for vegans and is gluten free.

6/ Taza stoneground chocolate Dominican 70% Dark

Handcrafted in small batches from single origin Dominican cacao, this bar strikes the perfect balance of bitter with sweet. Bright red-berry notes blend with a hint of biodynamic vanilla, and stone refining leaves a subtle, intriguing texture in the bar. 100%

7/ Pralus biologique 75% Tanzania

Francois Pralus is een ware meester in het maken van chocolade. Hij is een van de weinigen in Frankrijk die nog zelf zijn eigen chocolade maakt. Voor de cacao reist hij de hele wereld rond op zoek naar de allerbeste kwaliteit en de beste plantages, met name uit Zuid-Amerika en Indonesië. Inmiddels heeft hij ook een eigen plantage in Madagaskar.

Tanzania: spicy, woody, floral, long on the finish. Woody and spicy flavours are most notable in our Tanzania bar. Forastero-type trees growing in volcanic soil along with a slow roasting of the beans result in a chocolate with a range of flavour profile.

8/  Marou: DONG NAI 72%

It begins like an evocative tale from old Indochina with two French émigrés crossing paths for the first time while trekking through a Vietnamese jungle. But that’s how the co-founders of Marou — Faiseurs de Chocolat first met.

This chocolate Dong Nai 72%  is made with cocoa that is produced at MAROU’s own cacao fermentation and drying station near Cat Tien Natural Park in Dong Nai province, making it a very rare ‘pod-to-bar’ chocolate. This chocolate is mild with surprising notes of Spice.

9/ Kallari 75% Cacao – Hints of passion fruit and cloves.

Kallari is committed to community viability and economic growth, through knowledge sharing, the preservation of Kichwa cultural traditions and natural resource conservation.

Kallari (Kahl-ya-di) is the Kichwa verb that means “to begin” or “to commence”. Kallari also refers to the beginning times, or how our ancestors used to live. Our effort is a new beginning to empower future generations, meanwhile remembering the traditions of our Nation.

10/ Pacari 100% Raw

The 100% Cacao has hints of fruit and spices with a perfect balance of slight acidity and bitterness in the unsweetened cacao. All of the cacao ingredients in our raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of the natural cacao.

 
 

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