Watch Part 2: https://www.youtube.com/watch?v=8AFZPDfDTSM Chef Erika Davis explains the bean-to-bar process using CocoaTown equipment.
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via Good Times Weekly]
Meet the Couple Behind Tiny House Chocolate Gustavo Hilsdorf, 35, and Maiana Lasevicius, 29, moved to Santa Cruz from São Paulo, Brazil more than three years ago, and brought with them an exquisite taste for quality-sourced chocolate. They started their company Tiny House Chocolate a year after [...]
via Brit + Co]
Could a $15 Chocolate Bar Possibly Be Worth Its Exorbitant Price? Chef Thomas Keller, famed owner of The French Laundry restaurant, has taken on a new passion project: developing gourmet, bean-to-bar chocolate that are ultra-high in antioxidants… and yes, it's backed by science. Keller revolutionized American fine [...]
via Confectionery Production]
MIA seeks partners to expand African produced chocolate The company's bars are available in 75g packs priced at £4.00, with the entire bean-to-bar chocolate making process – including the roasting, shelling, grinding, tempering and even packaging – takes place under one roof in Madagascar, aiming to deliver [...]
via Verde Independent]
Gone Green Superfoods in Sedona celebrates 10 years of organic chocolate bars The process looks like this: cacao farmers are paid “more than adequately – double the market price,” according to Hamburg, Gone Green imports and manufactures organic craft artesian chocolate products at an “affordable” price, leaving retailers with [...]
RT @McLeemz: incredibly moved to find out the new Duchess of Sussex plans to donate £19 million to the Bean Fund, to provide every child in…
Catherine Liu spills the beans about cacao at the TCHO Chocolate factory tour. Photo: Sarah HanBefore you even arrive at the TCHO Chocolate factory in southwest Berkeley, you should know there is a somewhat long list of rules and requirements to be able to attend. First, guests must be at least eight years old, and all minors must be accompanied by an adult. Fine and good. There will be no Augustus Gloops getting sucked into tubes here. But the rules go on. There’s a checklist of things you...
We were honoured to host two cocoa farmers from our sustainable cocoa sourcing programme, Cocoa Life, as well as Ghana’s Cocoa Life Director, on a four day visit to the UK in November. They got to see how their cocoa harvest is transformed into Cadbury chocolate and we got an insight into how Cocoa Life is helping whole communities to thrive. Without cocoa there is no chocolate. Without cocoa-farmers, there is no cocoa. Cocoa Life is addressing this very real threat by becoming a partner...
What is Ruby chocolate?Bean-to-Bar (BTB) means that all the process of making the chocolate happens in-house. From sorting, to roasting, to cracking, all the way to moulding, the entire BTB process happens inside one facility with one person or a small group of people. The efficiency of the system even includes the farms where the BTB companies get their beans from. It can be assumed that such a tight system makes it easy to produce chocolate that is said to rival with any other chocolate...
CARACAS (Reuters) - In a modest apartment near a Caracas slum, nutrition professor Nancy Silva and four aids spread rich, dark Venezuelan cocoa on a stone counter to make chocolate bars to be sold in local shops that cater to the crisis-hit country’s dwindling elite. Like some 20 recently launched Venezuelan businesses, Silva uses the country’s aromatic cocoa to make gourmet bars of the kind that can fetch more than $10 each in upscale shops in Paris or Tokyo. The oil-rich but...