Author Archives
Fascinated about the world of cocoa, chocolate and sustainability, I started this blog to share with others my passion and discoveries.
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Discovering a very rare cacao variety
Immediately after the “Salon de Cacao y Chocolate”, I was invited by the organising committee to visit the area where one of Peru’s rarest cacao varieties is grown. This special variety is a member of the Forastero del Alto Amazonas… Read More ›
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On the national news promoting Peru’s cacao!
Along with the chocolatiers and one of Peru’s best gastronomical chef, Israel Laura, we went to discover Lima’s central food market. As we went round the market stalls, the TV cameras followed us. You can watch the news bulletin where… Read More ›
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Peru’s very own Cacao and Chocolate Show
Earlier this month, I was invited to participate in Peru’s “Salon de Cacao y Chocolate”, a five-day trade and consumer show dedicated to Peruvian chocolate makers and cacao producers. As a delegate, I was able to attend conferences, demonstrations and… Read More ›
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Building my sensory skills for chocolate tasting
The other day I was fortunate enough to be able to join a group of agricultural students to develop my sensory skills for the tasting of cacao liquor as well as the ability to identify how well the beans have… Read More ›
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From beans to cacao liquor
Now that the beans have passed the cut test, it is time to find out what flavours and other characteristics they have. A simple process which involves turning the beans into cocoa liquor takes place on the cooperative’s premises. Thanks… Read More ›
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The Golden Cacao Cut
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 ›
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From cacao tree to bean: the drying process
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 ›
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From cacao tree to bean: the beginning of fermentation
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 ›
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From tree to bean: the cacao harvest
The last few days have been spent learning, researching and understanding all about the cultivation of cacao right from the tree to the bean. As I am shown round some of the local cacao farmers’ fields, I begin to understand… Read More ›
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The ins and outs of cocoa production
I visited a small association of 200 members, which was set up a couple of years ago by a small group of cacao farmers in the area of Tocache. Each member has approximately two hectares of cacao, and produce on… Read More ›
