I am making chocolate in Costa Rica from tree to bar. We recently received the Melager from CocoaTown which has speed control to better manage the refining and conching temperatures. Does anyone…Continue
1879 marks a significant shift in the world of chocolate. If you define chocolate as a solid substance that is eaten (not drinking chocolate) that melts in your mouth with a creamy smooth deliciousness, then this is the birth year of chocolate. It was the conching of the chocolate to break down particle sizes and sugar crystals to a fine liquid as well as to reduce the sour flavors, that defined chocolate from that moment on.
Ever since that moment ,it was the chocolate maker…Continue
The cacao forest that surrounds our chocolate factory is much like many other forests around here. It was planted about 120 years ago as part of a big push to prevent the Panama disease from reaching the banana plantations in the Caribbean Costa of Costa Rica. Once the fruit was coming, the harvest was plentiful and the cacao was good quality.
Sadly, about 40 years ago a mold called monilla infected the fruit and many cacao trees were chopped down and replaced with banana. Some…