Category Archives: Sustainable
GRENADA CHOCOLATE FEST CELEBRATING ETHICAL TREE-TO-BAR CHOCOLATE
Explore Cacao Cultivation, Post-Harvest processing and Artisanal Chocolate Making in Costa Rica with local experts and your host, Julio Fernández Amón, founder of Sibö Chocolate. Visit cacao plantations, collection facilities and clonal gardens; and follow the tree-to-bar process firsthand from harvesting and fermentation to drying, roasting, winnowing and conching with both artisanal and industrial equipment. Your chocolate making will benefit from a deeper understanding of cacao cultivation and processing, and how this impacts bean flavor and quality.
Location of Bilsa Biological Station within Mache-Chindul Reserve in Esmeraldas Province, northwest
So what is it about chocolate that gets us all ‘wild’? And why are many people, like me, so attracted to this substance?