Now that the cacao beans have undergone each of the three important processes to becoming a good quality bean, it is time to assess the actual quality of the beans. This is done through the “cut test”, where the cacao… Read More ›
Month: June 2012
The next important step in cocoa processing is the drying process. Drying of cacao is an important step in cocoa processing as some of the reactions which produce good flavoured cacao are still proceeding during the drying process. Ideally, cacao… Read More ›
Now begins the most crucial part for the making of fine chocolate. Fermentation is the first critical process to develop the beans’ natural flavours. The beans and its pulp, are immediately placed in large wooden boxes, otherwise known as “sweatboxes”… Read More ›
Drawing by Zoe Bray
“Tierra de Paz, Amor y Trabajo” is the name of the governmental campaign put in place to change the image of Tocache, which used to be one of drugs and violence. As I happened to be in Tocache while they were making the campaign, I was asked to feature in the first part, where you can see me admiring the town’s main square.
We have arrived to the town of Tocache, it is here that we will visit the consortium’s second cooperative; and where I will support Vilsic and Lourdes on a development project to support local female cacao farmers, “Las Mujeres Cacaoteras”… Read More ›