All Blog Posts Tagged 'cocoa' (12)

Published by Max Felchlin AG, Schwyz, on the occasion of the 100th anniversary. (2008)

The Pleasure  

From Chocolate to an Agent of Delight

Solid chocolate that does not contain additives is perishable; it should not be left for too long before it is consumed as it will not improve over time. It should always be stored under dry conditions and at a constant temperature of between 12°C…

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As I am writing you from INSIDE the factory of The Grenada Chocolate Company, one of the very first tree-to-bar organic chocolate cooperatives, I am trying not to get distracted by all the chocolate smells around me - or to drift away too long looking at the mango tree and tropical forest from the open window next to me... 

I came to visit Mott Green as he is preparing for his exciting FairTransport event! Mott Green is the founder of the company and passionate chocolate maker who had…

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It's true, cocoa paper is made by hand using traditional methods.

A team of 6 make an astounding 40,000 sheets of cocoa paper a month! We have many more skilled paper makers eagerly waiting to join our team and double or even triple that number if sales increase.

Watch this short video to learn how cocoa paper is made.

http://www.youtube.com/watch?v=_wUuSWd9v2c&feature=share

It is expected a good crop of Criollo Cacao Arriba has been working with rehabilitation of farms mediating recovery from pruning and native varieties of trees that have more than 100 years, I think that has been working well in the process of post-harvest and grain quality , we are entering actulamente change processes in the system of marketing, we are in search of buyers who value the traceability and quality, and organoleptic parameters of our cocoa, we have implemented process of Liquor,… Continue

One of the interesting programs going on here involves what growers and organizations are calling "super cacao." Turns out that on most if not all cocoa farms, there always happens to be a few trees that have superior yields and greater disease resistance than all the rest.

 

At first, I had no idea what people were talking about-shortly thereafter, I realized that I knew the two North American landowners who were actually pioneering this effort. They began by identifying and…

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Hi all,

This is Rob Monahan from ProfessorChocolate.com  

We are trying to raise funds through Kickstarter to complete the next two books in our NYC Chocolate Walking Tour series... The Uptown Guide and The Hot Chocolate Guide.  These books are meant to bring the 'consumers' to the chocolate!  100% of the money raised will be used for production and marketing of the books.  

 

Thanks!

http://kck.st/fXw7Ie

 

Source:  http://ruraldevelopment.info/cocoa.aspx

 

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My first chocolate meet up was met with many chocolate enthusiasts in a Soho art gallery, a fitting place for the fine variety of chocolates and large photo’s that covered the walls. After testing many of the samples, we gathered for a presentation by Dr. Kristy Leissie, whose book Chocolate Planet is a memoir of traveling around the world studying the history and present of the cocoa trade routes. Enjoyed meeting fellow chocolate lovers… The pictures tell the story.… Continue

Rambling through the cheese section of the new Whole Foods market in Pasadena is an excerise in delerium. Should I get the sharp farmhouse cheddar I know? Should I try the oozy sheep’s milk raw I’ve never heard of? Blue with veins or white with orange rind??? Then, the little cheese that was meant for me appeared. Cardona with a cocoa powder rind. What a miracle of subtely - no sharpness to the flavor of the cheese, no bitterness from the wrapping of… Continue

I've been looking for the actual difference in flavor in red cocoa by looking at how it's processed. I'm not sure if there is one or if it's just dark cocoa that has the red hue? Do you have any favorites that I could try out and see that it is different?

Is Chocolate "Raw"?



Chocolate is a fermented food.



A lot of people have been asking if Garden Island Chocolate is Raw. My answer is, "there is no such thing as Raw chocolate", leads to only more questions, hence this simple blog. The white pulp that surrounds the beans in the pod is most definitely raw and a delicious refreshing treat. The beans eaten straight from the pod are raw but rather bitter and astringent, the health benefits from choking down some wet viable cacao… Continue

Interesting article on "Four hybrid cocoa species developed in Ghana to have improved resistance to pest damage during storage have similar nutritional properties to conventional cocoa, says a study that topples a barrier to commercial trade."

Ghanaian cocoa hybrids have no nutritional drawbacks

I can't help but wonder, in comparison, how do they taste? :P