Are we really running out of chocolate?
Amid the media hype over fears of a worldwide shortage of cocoa caused by surging chocolate consumption in emerging markets
Tag: fermentation process
When the cocoa trail becomes the chocolate trail
All good things come to an end. Now it is time for me to return to Europe. But rest assured!
Learning how to manage a cocoa plantation
The last few weeks of my cocoa trail are spent at the Ecuadorean government’s agricultural research institute INIAP, an acronym
On the road to Ecuador to discover the national cacao variety
After several months learning about the intricacies of Peru’s cacao production and the producer-supply chain, I decided it was time
Getting producers to taste their very own cocoa liquor
After my week living with the farmers of Chulucanas, I really wanted to give something back to the communities who
Peru’s most exquisite white cacao beans
I am now in the Northern tip of Peru, where you can find Peru’s special white cacao, a genetic variety
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
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
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
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
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