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Category Archives: Cocoa Chocolate making

Its all about chocolate and cocoa with a conscience.

Sharing a brilliant documentary…

Sharing a brilliant documentary short made by a couple of young, creative British chocolate makers and multimedia artists.

Filmed on site in the Marañon Canyon in 2016, they did some of the most innovative drone recording you will ever see. Enjoy!

 

New Cacao Clones Developed In Ecuador.

In Ecuador, the “Instituto Nacional de Investigaciones Agropecuarias” (INIAP) has generated more than 16 genotypes, among them the recently released clones: INIAP EETP 800 Aroma Pichilingue e INIAP EETP 801 Fino Pichilingue. These have a range of action approved for the central area of production in Ecuador, in the area near the upper basin of the Guayas River. Tests are conducted on the Coastal region for future approval, but only 2 years from now, when results are gathered, can the clones be recommended. High endurance can be measured based on the result that the Nacional cacao regenerated by the INIAP has a production between 1 to 1,2 t/ha. CCN51 cacao production has oscillated between 1,5 to 2 t/ha. Nowadays with the new clones we are expecting an average of 2 t/ha. The new clones are a hybrid between National cacao and CCN-51 and they have inherited the high productivity characteristic from the CCN-51 but also the quality of Nacional cacao.

Bron: F O O D E N S I T Y op Instagram: “New Cacao Clones Developed In Ecuador (From the 11th edition of “Sabor Arriba” – March 2017) In Ecuador, the “Instituto Nacional de…”

 

The secret of why we like to eat chocolate.

It may seem simple – we like chocolate because it tastes nice. But there’s more to it than that – and it relates to a balance that is set right from the very beginning of our lives.

Bron: The secret of why we like to eat chocolate – BBC News

 

We Eat The Seeds – The Slow Melt

Many of us have been eating chocolate since childhood, but few can recognize it in nature. In this episode, we start at the farm with the pod-shaped fruit and its bitter seeds.

Bron: Ep. 3: We Eat The Seeds – The Slow Melt

 

Cocoa’s shining light or a risky monocrop?

Cocoa and chocolate stakeholders highlight the advantages and potential pitfalls of high-yielding cocoa variety CCN-51. What part should it play in the industry’s drive for sustainability?

Bron: CCN-51: Cocoa’s shining light or a risky monocrop?

 

Flavors of Cacao – Flavor

Bron: Flavors of Cacao – Flavor

 

Wild Chocolate from the amazon

Bron: Wild Chocolate | Wild Chocolate from the amazon

 
 
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