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Its all about chocolate and cocoa with a conscience.

“INDIA is going to be a super popular origin for craft chocolate in 2018.

Chocolate makers have developed a big curiosity for the fine cacao that grows in this country, and many of them have recently flown from Europe and the US to personally explore the beauty of this country’s cacao plantations. If you take a close look on Instagram, you would know who they are.
Some other makers are a step ahead and have already released a chocolate bar made with Indian fine cacao (Areté from California, US to name one).
The main source of this popular fine cacao is the Indian company GoGround Beans and Spices.

They don’t have an Instagram account and I didn’t even find a website actually, but they do have a Facebook page that you can check out. They are getting a looot of attention lately.
Although Latin America is still the main source of fine cacao for craft chocolate, several makers are looking East for new flavor profiles and exciting experiments. As you should know by now, the heart of a chocolate maker never settles.
Have you tried Single Origin chocolate made with Indian cacao?

Bron: Sharon Terenzi op Instagram: “INDIA is going to be a super popular origin for craft chocolate in 2018 🍫🌱🙌 Chocolate makers have developed a big curiosity for the fine…” • Instagram

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De waarde van goedkope chocolade 

De prijs van een reep chocolade is, ook met Fairtrade, dermate laag, dat veel, vooral Afrikaanse boeren, geen menswaardig leven kunnen leiden.

Bron: De waarde van goedkope chocolade – ClearChox

 

“What scares me the most about “targeted markets”…

What scares me the most about “targeted markets” is that big chocolate companies seem to target ignorance more than anything else 🍫📌
“Let’s throw any crap at them, they don’t know how to recognize the good stuff anyway.”
The latest innovations from big chocolate manufacturers never target those markets who have a long-time experience with chocolate. Like Europe for example, where people are most likely to recognize a good product because of a long-time tradition, a certain familiarity and daily use and consumption of that food 🔎🍫
Nope, that would be too challenging, and consumers would sense a badly made product from a distance.
Let’s bring our cheaply produced and full-of-crap new chocolate product to a place where people don’t have enough education on the matter to understand or be concerned with what they are eating, like China for example 🇨🇳✈
Chinese people don’t have a tradition of eating chocolate, as they are just opening up to the idea of chocolate as a food that can be consumed more often than just in special occasions. So you can imagine the widely-spread education on reading labels and recognizing quality in chocolate products (like I would personally have no clue on how to recognize a good tea or a good soy sauce).
Never the focus on education though 💁‍♀️🌱
Only on getting as much money as possible out of a new full wallet. And the “saturated market” is just an excuse to me. With a great reputation and a great chocolate, any saturated market will welcome a new product with enthusiasm 🎉🍫
Unfortunately, most of these big chocolate manufacturers are lacking both.
What are your thoughts on chocolate and the Chinese market? 👇

Bron: Sharon Terenzi op Instagram: “What scares me the most about “targeted markets” is that big chocolate companies seem to target ignorance more than anything else 🍫📌 “Let’s…” • Instagram

 

“All professionals of the cocoa, cacao, chocolate manufacturing industry and trade are welcome…

All professionals of the cocoa, cacao, chocolate manufacturing industry and trade are welcome and invited to attend the UnConference 2017!
The UnConference is a focused, participant driven, conversation for two-days that seeks new ways to collaborate and communicate within the craft chocolate industry 💪🍫
A global supply chain gathering – focused on craft chocolate makers and cocoa farmers – that utilizes dialogue to solve challenges in the artisan chocolate industry.
Date: November, 9-10.
Location: Swedish Cultural Center, Seattle.
Want to join? Seats are limited!
Reserve your spot now: https://www.chocolateunconference.com/

 

Bron: Northwest Chocolate Festival op Instagram:

 

Is it time for a second look at West Africa? | TheChocPro — The Chocolate Project

One of the most commonly cited differences between commercial chocolate and artisanal chocolate is that big commercial producers use beans from West Africa and craft chocolate makers do not, preferring beans from New World sources such as South America, Central America and the Caribbean. The

Bron: Is it time for a second look at West Africa? | TheChocPro — The Chocolate Project

 

“If they put us all to work in a cacao farm, we wouldn’t be treating chocolate the way we do.

If they put us all to work in a cacao farm, we wouldn’t be treating chocolate the way we do.
Under the tropical sun, in 90% humidity, mosquitos all around you, fighting the mud and the thick foliage, harvesting cacao pods by hand, with a dangerous machete that can cut your fingers off at any time, being paid less than a janitor to do all this. No kidding that farmers switching from cacao to another crop is a reality always on the news. You gotta have some damn strong motivations to handle all that.
So remember that if we get to eat our favorite food, it’s only because somebody on the other side of the world decide to face such pretty scenario every day.
Hope you’ll look at your chocolate differently today.

Bron: Sharon Terenzi op Instagram: “If they put us all to work in a cacao farm, we wouldn’t be treating chocolate the way we do. Under the tropical sun, in 90% humidity…” • Instagram

 

When cocoa farmers meet chocolate makers – SWI swissinfo.ch

What happens when a group of cocoa farmers from Peru launch a chocolate label but have never made chocolate before? They fly to Switzerland.

Bron: When cocoa farmers meet chocolate makers – SWI swissinfo.ch

 
 
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