Cacao Corner

At Silva we believe that sharing knowledge is the best way to promote specialty cacao and chocolate.

In our Cacao Corner, we want to share our knowledge so you can learn more about flavour diversity, which will in turn allow you to better understand this beautiful product and its evolutions.

Category
  • All
  • Ecology
  • History & Culture
  • Origins & Farming
  • Botany
  • Quality & Tasting
  • Value Chain
  • Bean2Bar Making

UNRAVELING ROASTING-INDUCED CACAO FLAVOURS

Cacao beans are an extremely complex raw material. Its intrinsic nature has such a unique chemical makeup that it can open up endless...

Read more

Nicaraguan cacao already turned many chocolate makers into award winners.

What makes certain Nicaraguan cacao so special?

Read more

What is High Altitude Cacao, and Why it is Awesome…

Part II of our Ecuadorian Adventure in which we will unwrap a sweet, savory surprise...

Read more

Unveiling the earliest domestication of cacao ECUADOR

Our love affair with chocolate is much older than we thought; recently discovered traces of cacao on ancient pottery suggest it started in the rain...

Read more

Communicating the sustainability of craft chocolate in a sustainable way

There is an opportunity for the craft to differentiate on sustainable topics, but it requires work and a genuine interest in every single action...

Read more

Theobroma grandiflorum, the less-known cousin of Theobroma Cocoa

Chocolate, something that we all know and that has become a household staple for many. People tend to describe it as Food of the Gods, the ultimate...

Read more

The Notion of Centralized versus Decentralized Fermentation

As Albert Einstein once said, “Assumptions are made and most assumptions are wrong.” In the world of cocoa, there is the long-standing assumption...

Read more

The Magic of Post-Harvesting on Flavour Development

Since the start of Silva, Zoi from ZOTO has been a highly valued partner, and we work together in various projects from the Philippines to...

Read more