“The taste of chocolate depends on a number of factors such as the genetics of the cacao bean, as well as how much time you leave it to ferment and dry. This is what really makes the difference. It’s not about the mix-ins”. Local producers like the Arhuaco people are learning how to do it working hand by hand with our experts.
We’re proud 🙌🏽to work with 21 badass primary female 👩🏽🌾farmers in Belize. Cacao is normally a full-family affair. But it can be rare to see women taking the lead on representing the family externally to buyers like @mayamountain. 👒 off to all the 💪🏽 #women out there who are both farming and raising 👶🏽 #Belize #cacao #chocolate#girlpower #farmlikeagirl
“Pictured: Mama Mpoki– lead cocoa farmer, featured on our Tanzania chocolate bars…
If we all were resilient like Shawn Askinosie who was told he would have a hard time being a chocolate maker without a background in chocolate science, we would all feel responsible for feeding a more sustainable pattern for all of us 👫 as humans sharing this only Earth 🌎
44 vind-ik-leuks, 4 reacties – Foodensity (@foodensity) op Instagram: ‘If we all were resilient like Shawn Askinosie who was told he would have a hard time being a…’
Soconusco has many different shapes of pods but not such a wide array of colors as in Venezuela. Rich genetic diversity in cacao here. Top has upper amazonian tendencies second more criollo tendencies bottom two trinitario leaning towards forastero.
Pointy nose, with crescent shape along with deep ridges and knots on the body suggests criollo. Flatter nose with less defined ridges on a rounder body suggests more forastero.
The very deep furrows and strong bottleneck on the top pod suggest upper amazon ancestry rather than criollo. Second from top is more typical shape of Central American criollo.
This is Yessica Maribelia Xo Caal. She is a smallholder farmer with 0.13 Hectares of cacao in the Polochic Valley of central Guatemala. In 2016, the APODIP coop, consisting of 495 smallholder farmers, including Yessica, exported Polochic cacao for the first time. The export crop was a modest one metric ton and is some of the most exceptional cacao we have experienced. Between Fresco and our friend Christine at @palettedebine we were privileged to receive all of the 2016 Polochic crop. Christine has already won an award for her work with Polochic, I’m hoping we can also do justice to these incredible beans. In Fresco style, we are releasing three limited edition Polochic recipes with different roast and conche levels for your consideration. In addition, we have a limited edition 100% Polochic bar available. If you would like a first preview of these bars, sign up for our mailing list at fresco.com. An email will be sent to you in July announcing the Polochic bundled set, available exclusively for you.
Chocolate begins here: these little baby cacao pods will soon grow as big as a football and as yellow as a banana. Depending on the final size and seed count, one pod will yield one bar.
It’s amazing how the pods grow directly from the tree trunk
Chocolate Tree take rare heirloom cacao nibs from South America and soak them in premium single malt whisky from Islay, an island producing whiskey famous for its peat smoke and sea air notes. Once the Whisky has gently evaporated from the nibs they are blended with this exceptional single origin chocolate.
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