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Category Archives: Learning about chocolate

Its all about chocolate and cocoa with a conscience.

The Biggest Misconceptions On Cacao Varieties Demystified

Criollo, Forastero, Trinitario. These are the cacao varieties we all know. But cacao expert and environmentalist Steve Bergin tells us another story.

Bron: The Biggest Misconceptions On Cacao Varieties Demystified

 

The removal of shell is an important step in the process of making cocoa mass.

The removal of shell is an important step in the process of making cocoa mass. Codex standard n. 141–1983, rev 1–2001 by Codex Alimentarius sets maximum tolerance values for cocoa shell in chocolate mass. Apart from the legal requirements, proper removal of shell is a prerequisite for a good quality product: Shell, by its very nature, is exposed to external factors and will have picked up undesirable contaminants.

Shell does not contribute positively to the flavor of the final product and may indeed produce off-flavors. Being a very fibrous material, it is extremely ‘hard’ and consequently difficult to grind which leads to abrasion of the grinding equipment.
Moreover, shell separation from the nib influences the yield, and the loss of small nib particles along with the shell is a particularly important financial factor. Ideally, the shell should separate perfectly leaving large pieces of shell and almost the intact nib. The shell around some beans cannot be removed easily however, with certain origins being particularly difficult.

Bron: Foodensity op Instagram: “The removal of shell is an important step in the process of making cocoa mass. Codex standard n. 141–1983, rev 1–2001 by Codex Alimentarius…”

 

 Specialty vs. Bulk…

Pictured here is a generic visual comparing the amounts within a two-ingredient craft chocolate vs. a possible composition you would find in generic “premium” chocolate.

Bron: Foodensity op Instagram:

 

Meso-Amerika bevordert de verkoop van fijne cacao aroma

Los cacaos con nota de sabor como flores, frutas o madera de Mesoamérica buscan abrirse espacio en la comercialización mundial, y avanzan con retos en la mejora de la producción, informó hoy una fuente del sector.

Bron: El Economista – Mesoamérica impulsa la comercialización de cacao fino de aroma

 

Boozy Chocolate Bars – Chilled Magazine

Raaka Chocolate has released a batch of spirited chocolates for the holiday season. They’re booze bars, if you will, and they’re perfect for chocoholics.

Bron: Boozy Chocolate Bars – Chilled Magazine

 
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Desalniettemein.

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“Be a Farmer for a Day”

Falling deep in love with the cocoa at yesterday’s “Be a Farmer for a Day” at Crayfish Bay.

Bron: Grenada Chocolate Fest op Instagram: “@islepreneur falling deep in love with the cocoa at yesterday’s “Be a Farmer for a Day” at Crayfish Bay #cacaolove #puregrenada…”

 
 
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