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Costa Rica and Chocolate.

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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.

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via Costa Rica Cacao and Chocolate | www.ecolechocolat.com

 

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Let’s talk chocolate 2

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Na een kleine handigheidsoefening van de deelnemers, ze gaan namelijk wat mouleerwerk krijgen, komen we aan deze chocolade-tasting:

1/ Luker cacao Nevado

White Chocolate, couverture, made from 100% fine flavor cocoa beans of South American Origin. Total non-deoderized cocoa butter content is 34% and milk content is 18%. Product is certified Kosher. Product format is convenient portioning and melting.

2/ Banus milkchocolate 36% cacao

At Banus they have stived to create milk chocolate which keeps the nuances of aroma and flavor of cocoa. Very balanced in the mouth, with lactic hints, aromas of caramel toffee and a long cocoa finish.

3/ Nahua 39% cacao Costa Rica

Delicious milk tablet with 39% cocoa, creamy and exquisitely refined. Good to suit all tastes.

4/ Danta Chocolate 60% Finca Los Ujuxtes Guatemala

Guatemala chocolate maker Carlos Eichenberger creates this small-batch artisan chocolate entirely from local cacao grown on the Finca Las Acacias and Finca Los Ujuxtes plantations. The fragrance is big, olivy, and crisp; the flavor full and fruity, perfectly balanced between tart and sweet.

5/ Mãnoa 60% Hawaiian SALTED PINEAPPLE AND CHILI PEPPER

This bar is a beautiful combination of sweet and spicy. With sunny, salted, Hawaiian Pineapple, this bar takes you right to the Hawaiian pineapple fields. We then pluck ripe Hawaiian Ghost Peppers from our back yard and infuse them into our 60% Dark Milk chocolate. Don’t be scared, we put just enough in this bar to give your taste buds that ghostly tingle without the burn.

6/ Pralus biologique 75% Madagascar
This tastes quite different from the non-organic Pralus bar to me.
nose: mild
top: tangy, (not as sweet as mango and not as bitter as grapefruit), green,
base: dry grass
end of mouth: short, earthy

7/Akesson’s SPChocolate Bali 75%  

Supporting the preservation of traditional farmers, Big Tree Farms, with direct support from USAID and AMARTA, has created in Bali the first fully integrated Central Processing Unit (CPU) in Indonesia for the efficient fermentation, drying, warehousing and sale of cacao. We specially selected with them trinitario cocoa beans from the two Sukrama brothers’ Farms in the Melaya Area.               These are the first Bali Single Origin bar ever made in Europe. The dark version has fruity hints of papaya and mango.

8/ Pacari 100% Raw

The 100% Cacao has hints of fruit and spices with a perfect balance of slight acidity and bitterness in the unsweetened cacao. All of the cacao ingredients in our raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of the natural cacao.

 

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“Save the planet…it’s the only one that has chocolate.”

 Greetings from Costa Rica.

The chocolate bean, which is harvested from the cacao tree, has a long history in Costa Rica. Cacao beans were originally used as currency in the pre-Columbian times by local Indians and continued to be a form of currency into the 1930’s. It was one of the major industries in Costa Rica before the introduction of coffee in the late 1700’s outpaced it. Cacao remained an important export until blight in 1979 swept through the plantations, dramatically reducing cacao production in Costa Rica by 95%.

 

Almost all of Costa Rica’s cacao is produced in the Caribbean lowlands where plentiful rainfall and available land go hand in hand for sustainable cacao plantations. Much of Costa Rica’s wildlife and migrant bird species are finding shelter and homes in these rejuvenating cacao plantations. It is one of few agricultural industries that do not require de-forestation like other Costa Rican products such as coffee, banana and sugar cane. It is emerging as one harvest that may actually do more good than harm.

Welcome to Sibú Chocolate, Costa Rica

Our innovative collection of chocolates and bars is inspired by our country’s rich flavors and indigenous heritage. We use only the finest local ingredients to deliver chocolate that not only tastes delicious but is also made with the environment and local communities in mind. Our name honors Sibú, who is revered by native peoples from Central America to the Andes. Sibú is said to have created the world by spreading seeds of life, and the cacao tree is among his most sacred gifts.

Handmade with 100% organic Costa Rican cacao

Costa Rica’s Sibú Chocolate is part of a growing artisan movement dedicated to taking chocolate back in time, to a realm of heightened quality and sensory pleasure. Our classic collection of handmade truffles and caramel is inspired by Costa Rica’s rich tropical flavors and indigenous heritage.

Founded in 2007, Sibu Chocolate is the creation of Costa Rican historian and naturalist Julio Fernandez, and former journalist from Miami George Soriano.

In 2004, the two began a journey to learn about all things chocolate and specifically about cacao production in Costa Rica. “Sampling chocolate from around the world became both our hobby and ongoing passion,” says Fernández. “We visited plantations and indigenous reservations to try to understand the story behind this sacred crop. Each day we became more fascinated with what we learned.”

After a long search for the best chocolate in Costa Rica, they found their source on a small organic farm on Costa Rica’s Caribbean slope.

Sibú confections and bars are made with this single origin cacao, drawing on European tradition and local flavors. By inventing innovative recipes that are uniquely Costa Rican, Fernandez and Soriano hope that their chocolates will change the way Costa Ricans and visitors to their country think about the delicacy, first cherished by pre-Columbian civilizations from Mexico to the Andes.

Our Social & Environmental Policies

“Save the planet…it’s the only one that has chocolate.”

Source: http://www.sibuchocolate.com/en/our-story/social-a-environmental-policies.html

Source: http://wikitravel.org/en/Costa_Rica

 

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