RSS

Category Archives: Cocoa Chocolate making

Its all about chocolate and cocoa with a conscience.

“We are proud of our range and we hope you love it too.”

“Chocolate is not something we need as part of our diet.
But it is something our soul needs.”

Not so long ago, I had a nice contact with Chi from Atypic Artiste Chocolatier in Melbourne Australia and so it be started. After looking at there website and seeing there amazing Origin Chocolate bars I was convinced of there quality and vision on making the best chocolate for Melbourne and Australia. Reading the story of Charles Lemai and the next line: “…you become part of a community and our love of chocolate connects us all.” I was solded, I needed to have these bars and I was hungry to taste there unconventional and differently made bars of the Pacific Islands such as Vanuatu, Solomon Islands,…

Atypic_1080p from charles.lemai on Vimeo.

Unrefined 45% milk chocolate is made with beans from the heart of the solomon islands. This textural sensation will take you on a ride to remember.
The packaging is just amazingly stunning.
KALAMANSI CARAMEL
HAZELNUT CHOCOLATE
SALTED CARAMEL

At Atypic, they are truly passionate about there chocolate and only work with cacao growers who provide respect, care and love to their produce and the land it comes from. The beans are sourced from farmers practicing organic growing processes and support independent businesses who follow ethical, sustainable and fair-trading practices. Nature has done its part to create distinct flavour profiles for each cacao bean source and Atypic Artiste Chocolatier invest a lot of time bringing out these authentic cacao flavours.

Charles Lemai

They pay a premium fee for our beans which are sourced from there neighbours in the Pacific Islands, working directly with the farmers who grow, ferment, and dry the cacao we buy. They frequently visit there suppliers to learn about their process, visit the plantations and ensure the highest standards of quality and sustainability are met.

Find more about Atypic Artisan Chocolatier

Available now at Chocolatier Share what is great and good in the World

 

Tags: , , , , , , , ,

Why I’m not impressed by “Ruby Chocolate” – Pure Mill Chocolate

“Acidified red cocoa nibs are cocoa nibs which were not initially red but which have been subjected to an acid for a sufficient amount of time to become red”

Pure Mill Chocolate

 

Tags: , , , , ,

True Stories Magazine Vol. 2 by Jamaica Cold Bush Organics…page 60,61,62,63.

 
Image

Chocolate as salad.

 

Tags: , , ,

The Chocolate Fruit: Looking Inside a Cacao Pod

The anatomy of a cacao pod. Credit: United States Department of Agriculture, Public Domain, with labels added by Julio Guevara
Cacao pod cut in half, leaving the pulp-covered seeds visible. Credit: Eduardo Salazar

Can We Use The Whole Cacao Pod?
So, if the cacao seeds are the only part of the fruit that ends up in our chocolate, does that mean the rest goes to waste?

Not necessarily.

We’ve already mentioned that pulp can be consumed on its own. Additionally, Eduardo tells me, “In Latin American countries, the cacao [by-products] may be used to feed livestock.”

Alfredo adds that “cacao pods uses are varied. In a cacao event in Thailand, they served a dinner with more than 70 different [cacao] servings that varied from soups, rice, meats, desserts, drinks and others.”

And Pedro explains that, even when the by-products aren’t consumed, they can still be reused. “The shell of the pod, once it’s been harvested normally, is left in the plantation because the Forcipomyia fly (principle insect that helps in the pollination of the cocoa flower) will lay its eggs in there. Then [the shell] is reincorporated in the soil once it’s degraded,” he says. “Other farmers make compost with the shells because they are rich in potassium and help to improve organic matter in the soil.”

https://www.perfectdailygrind.com/2018/02/chocolate-fruit-looking-inside-cacao-pod/?fbclid=IwAR2ZB7gFgl3oSBSuWODEqbgjpTfGFhb8QvRQiNgBH6JebuclDuZr-yrmVt0

 

Tags: , , , ,

Coup de Chocolat: tussen smaak en engagement

Eerlijke smaak

De smaak van duurzame landbouw

‘Voor ambachtelijke chocolademakers als ons is het een kwestie van echt goeie cacao te vinden. De lekkerste en meest kwaliteitsvolle is altijd cacao die op een duurzame manier verbouwd wordt’, legt Isabelle uit. ‘Dan gaat het vooral over kleinschalige boslandbouw, met gezonde plantages. We hebben geen bio-label, maar we willen volledig natuurlijk te werk gaan. Onze cacao wordt dan ook systematisch getest.’

‘Ook heel belangrijk is dat we enkel met oude, authentieke variëteiten werken. Stap 1: Fermentatie
‘Dat kan in bakken van een ton, maar wij gaan voor kleine bedjes, waardoor ’t gemakkelijker is om die gisting, die op een natuurlijke manier wordt opgestart, op een gelijkmatige temperatuur te houden.Er wordt heel wat gepusht in de cacaowereld om te werken met CCN-51, een gekloonde cacaovrucht die aanvankelijk heel wat opbrengt, maar op langere termijn niet gezond is voor de bodem.’

‘In onze chocolade proef je gewoon echt die boslandbouw, je proeft wat daarrond groeit. Daar zit bij ons het verschil denk ik’, beaamt Tom. ‘En last but not least, het fermentatie-, droog- en roosterproces natuurlijk. Dat is van kapitaal belang voor de smaak.

‘Hier in België, nochtans een chocoladeland, worden wij eigenlijk volledig ingehaald door andere landen qua goede chocolade. Als je kijkt naar Colombia zelf, of in Nederland, Frankrijk, daar zijn ze veel meer bezig met die bonenselectie, fermentatie, roosteren, terwijl wij vooral trots zijn op onze multinationals. Die zijn misschien wel pioniers, maar vooral logge schepen die moeilijk te sturen zijn richting duurzame chocoladeproductie en eerlijke handel.’

om het artikel helemaal te lezen dan deze link:

https://www.mo.be/interview/coup-de-chocolat-tussen-smaak-en-engagement

 

Tags: , , , , ,

Quote

SAN JOSE DE BARLOVENTO, Venezuela (Reuters) – Venezuela cocoa trader Freddy Galindo has battled highway robberies, kidnappings of family members and declining quality in his 19 years exporting the nation’s legendary beans.

20968854_217850152078246_8083086381867335680_n

https://www.reuters.tv/v/PNxS/2018/12/28/venezuela-cocoa-growers-fear-new-pest-the-government

via Venezuela cocoa growers fear new pest: the government | Reuters

Venezuela cocoa growers fear new pest: the government | Reuters

 

Tags: , , , , , ,

 
%d bloggers like this: