Chocolate – Page 2

The ins and out of cocoa production

The association, ASPROC NBT, which stands for Asociacion de Productores de Cacao de Nuevo Bambamarca Tocache, currently has 200 members,

I am now in the Northern tip of Peru, where you can find Peru’s special white cacao, a genetic variety

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

Drawing by Zoe Bray

We have arrived to the town of Tocache, it is here that we will visit the consortium’s second cooperative; and