RSS

Category Archives: History

Its all about chocolate and cocoa with a conscience.

Cocoa Challenging Violence

Feeling inspired and empowered by this documentary. It’s a brave and honest piece that gives a voice to all Colombians that keep working the Land, despite all the horrors that, for generations, the war has carved in their memory. Recommended to all of you that keep doing what you love, because you haven’t stopped believing in a better tomorrow.

download1

El Cacao: una producto de una lucha.

via Chocolate of Peace – English — Chocolate de Paz

Advertisements
 

Tags: , , , , , , , ,

Xocolatl

Even cacao trees have mothers to be thankful for! Tall trees like banana, coconut, and rubber are often planted around cacao to provide the shade they need and are referred to as “mother trees.”

1395171_345922825543706_1793144049_n

via Xocolatl Small Batch Chocolate op Instagram: “Even cacao trees have mothers to be thankful for! Tall trees like banana, coconut, and rubber are often planted around cacao to provide…”

 

Tags: , , , , ,

Ethically sourced…

20907314_1823332614346620_885616045_o

2016_07_26_original_beans2

via Aberfeldy Distillery on Twitter: “All our chocolate is #ethicallysourced but we really love the story of our Virunga 70% which preserves the habitat of endangered mountain gorillas, by planting a tree for every bar sold. Check out the @virungamovie documentary #homeofdewars #itsdramtime #teamvirunga… https://t.co/4JfWXAt8R3”

 

Tags: , , , , ,

Foodensity op Instagram: “One of the biggest debates for the production of fine chocolate is…”

22429786_1596551327033655_8516517584978313216_n

One of the biggest debates for the production of fine chocolate is that on the type of cocoa. There are seemingly minor details on the commercial classification of the various cocoas:⠀⠀⠀⠀⠀⠀⠀⠀⠀

Bulk cocoas – About 94% of the world’s cocoa production is classified as “bulk” cocoa. This type of cocoa has just a basic chocolate flavor, with no ancillary notes. However, this does not imply cocoa of inferior quality.⠀⠀⠀

Specialty cocoas – “Specialty” cocoas indicate a range that generally commands premium prices over bulk cocoas (from about 20% rising to double or even treble the bulk cocoa bean prices). They are not traded as a commodity but have their own supply chains which preserve the identity of the individual lots. These cocoas are from specific geographic origins, varieties, environment-friendly growing regimes, and purchased under schemes that benefit the growers.⠀⠀⠀

“Fine” or “flavor” cocoas – There is no agreed definition of “fine” or “flavor” cocoas except they are purchased at a premium price (as for the specialty cocoas) for their ancillary flavors that are described variously as fruity, floral, spicy, nutty, etc..⠀⠀⠀⠀⠀

These distinctions explain consequent aspects in buying and tasting:⠀⠀⠀⠀⠀⠀

Fine or flavor cocoas necessarily fall under specialty cocoas for their high commercial value.

Specialty cocoas may include cocoas that cannot strictly be considered “fine” or “flavor” for lacking certain aromatic notes other than a great chocolaty base.⠀

In the right perspective, when a chocolate bar just tastes like “chocolate” (with zero defects like bitterness, astringency, and undesired acidity) it is actually an indicator of quality, not necessarily a “flat” or “boring” experience. As a matter of fact, some chocolate bars exist with exceptionally rich chocolate flavor backgrounds satisfying our cravings even more than some poorly-processed products from “rare” cocoa varieties.⠀⠀⠀⠀⠀⠀⠀⠀⠀

more:

via Foodensity op Instagram: “One of the biggest debates for the production of fine chocolate is that on the type of cocoa. There are seemingly minor details on the…”

 

Tags: , , , , , ,

Our chocolate grows on trees.

daintree_estates_cocoa

picture: Daintree Estates

Good chocolate: this distinction may not be pertinent to anyone with serious cocoa cravings on their way to the supermarket for a quick fix, albeit of the mass-produced kind. For the casual consumer, chocolate is chocolate.

via The life and times of chocolate-making | SBS Food

 

Tags: , , , , , , ,

Cacao is being reborn into chocolate :)

kallari16

via Madeline Weeks op Instagram: “Can you spot the difference? The lower bean is not fully fermented. The producers of Poité Centro taught me to tell based on the seed…”

 

Tags: , , , , , , ,

Non-Dairy Coconut Milk Chocolate Bar

5ac7eaad6b636.image

via Askinosie Chocolate Releases Non-Dairy Coconut Milk Chocolate Bar | Springfield | Feast Magazine

 

Tags: , , , , ,

 
%d bloggers like this: