EVERYTHING IS SOURCED… EXCEPT THE CHOCOLATE
Fine dining celebrates meticulously sourced ingredients -rare teas, perfect vegetables, exceptional fish, yet desserts often end with chocolate that tastes like nothing in particular.
UGANDA: WHERE FLAVOUR, FOREST & FARMERS FLOURISH FOR THE FUTURE
Since our first tasting in 2020, our journey with Ugandan cacao has grown through field partnerships, expert fermentation, and shared passion.
TO ORGANIC OR NOT TO ORGANIC
Understanding How the EU’s 2025 Rulebook Shapes Cacao Value Chains
SILVA CACAO’s VENEZUELAN 360° STORIES, DISCOVERIES & OFFERINGS
VENEZUELA'S CACAO LANDSCAPE
L’UNION FAIT LA FORCE
The Power of Collaboration in Chocolate
SÃO TOMÉ – THE CHOCOLATE ISLAND WITH UNTAPPED POTENTIAL
São Tomé’s Cacao: Exploring the Roots, the Reality, and the Revival
WHY TEAMING UP WITH A CACAO SOURCER* IS A SMART MOVE -AND THEN SOME…
Let’s be honest -sourcing cacao isn’t for the faint of heart.
TOGO & CACAO
TOGO & CACAO SMALL IN SIZE, BIG IN CHARACTER
SWEET TAKES FROM CHOCOA 2025
Sweet takes from CHOCOA 2025, happy highlights, interesting insights and flavourful foresights
CACAO FRUIT POWDER
Introducing a Natural Sweetener with a Twist.