When I recently wanted to blog about a Amsterdam-based bean-to-bar chocolate maker I realized that I never properly introduced 'bean-to-bar' on my own blog.
Now I finally made a brief drawing to roughly illustrate the process from tree to chocolate with a focus on the flavor developing steps (which is: fermentation, roasting, conching). Hard to hide my science background I guess... ;)
On my …Continue
While opening the Cacao and Chocolate Museum in Cusco, we decided to travel to the "Valle de la Convención" (5 hours from Cusco), region where most cacao is produced in Peru.
Talking to some producers or cooperatives, we saw that in fact cacao is not or poorly fermented in these region because farmers do not receive enough money to ferment their cacao so they prefer selling it without fermentation.
A lot of people here in Cusco prepare and produce what they call "Chocolate para…Continue
Added by ChocoMuseo on January 27, 2011 at 3:04pm — No Comments