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Category Archives: Learning about chocolate

Its all about chocolate and cocoa with a conscience.

Cocoa Of Excellence

Cocoa of Excellence Programme     Empowering a new generation                  of cocoa pioneers         Recognizing exceptional flavours & know-how, whilst preserving cacao diversity

Bron: Cocoa Of Excellence

 

Biochemical processes.

During fermentation the beans undergo a journey through complex biochemical processes. The sensitivity of this process is impressive. Small differences in factors like atmospheric temperature, volumes and spacing of aeration can have profound effects on the flavor that develops throughout the process.

Bron: Agrofloresta Mesoamericana op Instagram:

 

Bienvenue – Sadé, Chocolat fait main

Bienvenue chez Sadé, “faiseurs de chocolat” entièrement artisanal.Nous torréfions, décortiquons et broyons à la main nos fèves de cacao cultivées avec soin dans des petites plantations en Colombie.

Bron: Bienvenue – Sadé, Chocolat fait main

 

Chocolade zal eerlijk zijn, of niet zijn.

Traag maar zeker beseffen voedings­giganten dat ze niet anders zullen kunnen dan mee op de kar van de fair trade te springen. Want de cacaosector zit op zijn tandvlees en de kritische consument lust liever chocolade met een schoon geweten.

Bron: Chocolade zal eerlijk zijn, of niet zijn – De Standaard

 

Fancy Chocolate versus Cheap Stuff

Put down the Hershey’s. Once you read this, you might not ever want to waste a dollar on one of those flimsy bars again.We understand that those artisan truffle chocolates and lavender-infused confections are a decadent and costly investment. We know you read online that dark chocolate had antioxidant-boosting power. And we bet you figured Nestle’s cheap dark chocolate morsels were enough to fit the bill.[related]

Bron: Fancy Chocolate Is Way Healthier Than the Cheap Stuff

 

You’ll fit right in if…

Bron: Well Tempered Group Guidelines – Google Docs

 

This Chocolate Company Helps Save Endangered Lemurs in Madagascar

Brooklyn-based Madécasse has created a safe haven for the animals in their cacao plantations.
Chocolate: Humans have been eating for almost 4,000 years and we love it so much we go out of our way to try convince ourselves it’s actually the healthiest food on the planet. But, what if the delicious chocolate we crave could do more than just taste good (or possibly benefit our brains when consumed in the correct quantities)? For instance, what if your favorite chocolate also benefitted local endangered species? Well, that’s exactly what Brooklyn-based Madécasse is doing with lemurs in Madagascar.

“90 percent of Madagascar’s plants and animals are indigenous, but so many of the trees have been cut down and so many of the species are dying out,” says Madécasse’s marketing director, Sarah Shah. “So what we’re finding is that since we’re working with the farmers to plant more of these trees and replenish areas that are deforested, we’re also creating a natural habitat for endangered species.”

Bron: This Chocolate Company Helps Save Endangered Lemurs in Madagascar | Food & Wine

 
 
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