Tag Archives: cacao

Crafty chocolatiers

Craft chocolate makers tend to develop strong relationships and direct trade arrangements with growers or co-operatives, paying higher prices for higher quality, organically grown cacao beans.


via Your guide to New Zealand’s craft chocolate movement | Nadia Lim


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Hawaii chocolate is the rarest in the world


via Hawaii chocolate is the rarest in the world | Hawaii Magazine


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About the Heirloom Cacao Preservation Fund


The Heirloom Cacao Preservation Initiative (HCP) is delighted to announce the following designated HEIRLOOM producers of quality and flavor cacao beans at origin. CONGRATULATIONS! We thank you for your continued effort to conserve the delicious diversity of cacao. Because of you, the world can enjoy great tasting chocolate!


via Our Heirloom Farmers |


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Bear in mind, this is all coming from essentially a waste product.

After spending years sourcing cacao for the biggest chocolate brands around the world, Rob Weidner discovered a little secret of the cacao industry.

Cacao farmers were eating the white fleshy center of the cacao pod, the part that no chocolate company was interested in. Yet, it was packed with nutrients. Even better, it was the part of the cacao pod that would normally go to waste. Traditionally, the beans were collected and the rest of the cacao fruit was chucked.


More via How This Couple Is Challenging The Cacao Industry With Their New Product


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Slimmers usually cut it from their diets…


Substances called flavanols in cocoa work like blood pressure-lowering drugs called ACE inhibitors. Flavanols stimulate the body to produce nitrous oxide in the blood, which helps open up blood vessels.

Researchers found regularly eating cocoa lowered blood pressure. But 1 per cent of people had stomach aches from over-indulging.

A study in the Journal Of Psychopharmacology found people who had a 42g dark chocolate drink a day felt more content than people who did not.

Dietitian Junee Sangani explains: “The improvement in mood that people can get from eating chocolate comes from the release of serotonin and endorphins – the feel-good chemicals – in the brain.”


more on: Why you should eat more chocolate – NZ Herald


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Achieving a consistent fermentation …


…insights into his experience in cacao fermentation to obtain a consistent and distinct flavor profile for their finished chocolate products: ⠀

via Foodensity op Instagram: “In a 2017 Annual Cacao Sourcing Transparency Report, Jesse Last, Director of Cocoa Sourcing at @tazachocolate, provides a few compelling…” • Instagram


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Bean-to-Bar Chocolate: What Does This Label Really Mean?


Countless artisanal chocolate bars bear the label “bean to bar”. Chocolatiers will proudly point to it as a sign of quality. But what does it actually mean? Does it represent quality? And how does it relate to specialty, fine, and craft chocolate?

Read on to discover the answers to all these questions, as we take a tour of the cacao supply chain from farm to consumer.



via Bean-to-Bar Chocolate: What Does This Label Really Mean? – Perfect Daily Grind


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