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"And then the day came when the risk to remain tight in a bud was greater than the risk it took to bloom".

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Tag: food

November 4, 2016 Certifications / Chocolate Shows / Chocolate-makers / Chocolatiers / Cocoa / Cocoa Producing Countries / Cocoa Varieties / Italian gastronomy / Sustainability

Building a better Italian chocolate bar

How useful is certification for guaranteeing the quality of cocoa beans from a given source? And how does it benefit

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April 22, 2013 Chocolatiers / Cocoa / Cocoa Producing Countries / Cooperatives / Gastronomy / Plantations / Valrhona

Tain l’Hermitage: where fine chocolate meets fine wine

Tain l’Hermitage is a small town on the left bank of the Rhône in south-eastern France. Located in the northern

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November 30, 2012 Chocolatiers / Cocoa

The first cocoa recipes

I thought that I would share these two drawings that show the early stages of cocoa consumption. What I finding

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October 10, 2012 Basque Gastronomy / Chocolatiers / Cocoa / Cocoa Producing Countries / Cooperatives / Plantations / Sensory

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!

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June 27, 2012 Cocoa / Cocoa Producing Countries / Cocoa production / Cooperatives / Peru / Plantations

The Golden Cacao Cut

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

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June 20, 2012 Cocoa / Cocoa Producing Countries / Cocoa production / Cooperatives / Peru

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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Recent Posts

  • Building a better Italian chocolate bar
  • How satellite technology can prevent deforestation…
  • Why gender matters in the cocoa value chain
  • Are we really running out of chocolate?
  • Cocoa is Ghana, Ghana is Cocoa…

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on the cocoa trail

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