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Category Archives: Health and nutrition

Its all about chocolate and cocoa with a conscience.

Eerlijk avondje is gekomen – Pakhuis de Zwijger

  • Als sociale wetenschapper heeft Anna Laven zich gespecialiseerd in duurzame economische ontwikkeling. Meer dan tien jaar is ze hiermee bezig bij het KIT Royal Tropical Institute. Een van haar expertises is duurzame cacao. Zo deed ze grootschalig onderzoek in de groeiende cacao regio’s van Ghana en Ivoorkust naar waarom en hoe huishoudens cacao verbouwen en naar vrouwenongelijkheid in deze sector.
  • Philipp Kauffman is de oprichter en Chief Grower van Original Beans, een chocoladebedrijf dat de wereld beter maakt door chocolade. Original Beans heeft namelijk een Chocolate Foodprint: in 2018 beschermde het bedrijf samen met klanten, partners en boeren bosgebieden ter grootte van 24.300 voetbalvelden en betaalde 210% meer voor cacao dan de Fairtrade prijs. Tijdens zijn presentatie zal Philipp een aantal duurzame kwaliteitschocolades laten proeven. Ervaar dus zelf hoe chocolades van verschillende origine smaken!

Wat moet er nog gebeuren op weg naar écht eerlijke chocola?

 

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Vegan, gluten free and soy free…

BUT WHY UNROASTED?
We simply love the bold, bright, and fruitier flavor of unroasted cacao beans. We couldn’t find these flavors in other chocolate since most of what is available is made with roasted cacao beans, so we decided to make our own.

We go for the yin and the yang, brighten up and cocoa for coconut @raakachocolate.com #nongmo #usda #transparantie #limitedstock #canesugarfree http://www.patisserievercruysse.com #sharewathisgreatandgoodinthisworld #geertvercruysse #kortrijk #doorniksewijk115 #quality #sale #doorniksewijk

 

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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

 

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

 
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Chocolate as salad.

 

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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

 

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Chocolate tasting 28/03/2019

Chocolate tasting 28/03/2019
Labooko Low Carb White
Labooko Raspberry
Chocolatemakers Dominicaanse Republiek 40%
Jordi’s Chocolate Sheep’s milk 51%
Pump Street Chocolate Rye crumb, milk & sea salt
Krakakoa 75% Kalamantan Indonesia
Original Beans Congo Republic 70%
Kacau Chocolate Ecuador 74%
Marou Vietnam Ba Ria 76%
French Broad Chocolate Costa Rica 80%
 

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