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‘Vroeger stond hier een heel regenwoud…’

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via Nationale parken in ijltempo vernield om grote chocoladeprod… – De Standaard

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…real challenges faced in the effort to make cocoa sustainable.

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via The Slow Melt op Instagram: “Sako Warren talks about seemingly simple but very real challenges faced in the effort to make cocoa sustainable. • • “Simran, I’m talking…” • Instagram

 

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The scent of freshly cut cacao is unique.

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The scent of freshly cut cacao is unique and I am missing it! At The C Note Ltd we love field trips and can’t wait to get to Trinidad to choose our next batches for our unique single state dark chocolate… The fermentation takes place in wooden boxes and drying in the typical cocoa houses under the sunshine… the roasting also takes place in Trinidad because we want the added value to stay in the producer’s country. Cacao is hard work!

via The C Note Ltd op Instagram: “The scent of freshly cut cacao is unique and I am missing it! At The C Note Ltd we love field trips and can’t wait to get to Trinidad to…” • Instagram

 

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Mmmm…a long way from a chocolate bar.

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via Chocolate (kokoleka) Farm op Instagram: “Mmmm…a long way from a chocolate bar. This cacao pod had 40 cacao beans (almond-sized) encased in a sticky, white, yogurtlike sweet &…” • Instagram

 

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THE DANDELION CHOCOLATE BOOK

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via Making Chocolate – Dandelion Chocolate

 

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“In the 1970s, people were looking for solutions to a couple of fungal diseases:

 “In the 1970s, people were looking for solutions to a couple of fungal diseases: witches’ broom and something that is called frosty pod disease. When they hit a place in which they have not been present before, they can pretty much kill the industry, [with] maybe 80, 90 percent of death rate in the trees. … What Homero Castro did was start traveling around, trying to find the best genetics. And the best genetics in his terms were plants that were highly productive and were resistant to disease. Fifty times he did this [genetic] crossing, and he struck gold with the plant that he called CCN-51. CCN- 51 is highly productive. It produces as much as four times what regular Nacional will do. It is resistant to Monilia; it’s resistant to frosty pod disease; and it’s resistant to witches’ broom.”

Bron: The Slow Melt op Instagram: “”In the 1970s, people were looking for solutions to a couple of fungal diseases: witches’ broom and something that is called frosty pod…” • Instagram

 

Meet the Ocelot Chocolate Bar Family — Design Caledonia | Design Scottish

After much consumption of Ocelot Chocolate post Christmas period we thought it was time to get our hands on some of Scotland’s tastiest chocolate for you, our fab customers. Ocelot chocolate is based in Leith and run by the lovely couple pairing Ish and Matt. These guys produce craft chocolate

Bron: Products: Meet the Ocelot Chocolate Bar Family — Design Caledonia | Design Scottish

 
 
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