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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

Along with the chocolatiers and one of Peru’s best gastronomical chef, Israel Laura, we went to discover Lima’s central food

Earlier this month, I was invited to participate in Peru’s “Salon de Cacao y Chocolate”, a five-day trade and consumer

The other day I was fortunate enough to be able to join a group of agricultural students to develop my

Now that the beans have passed the cut test, it is time to find out what flavours and other characteristics

Now that the cacao beans have undergone each of the three important processes to becoming a good quality bean, it

The next important step in cocoa processing is the drying process. Drying of cacao is an important step in cocoa

Now begins the most crucial part for the making of fine chocolate. Fermentation is the first critical process to develop

The last few days have been spent learning, researching and understanding all about the cultivation of cacao right from the

I visited a small association of 200 members, which was set up a couple of years ago by a small