Indulging in chocolate is more than just a guilty pleasure: it's a scientific shortcut to happiness. This has been claimed by sweet tooths all over the world, and now it's being confirmed by science. But the joy doesn't end with chocolate. Wine also contributes to the symphony of happiness
We are celebrating Silva Cacao's 5th anniversary this month. In our opinion the perfect moment to pause, look back, reflect, adapt, learn and plan ahead to continue to make a difference to Flavour, Farmers, Forests and the Future.
Amidst Peru's rich biodiversity, the cacao industry stands out, boasting genetic diversity and quality that has earned international acclaim. As cacao grows in the Amazon and Andes, Peru's unique microclimates contribute to an astonishing variety of flavors, making it a smaller but unparalleled player in the cacao world.
How do we determine which beans are high quality or which cacao boasts great flavour? How do we do quality control? Have a look behind the scenes at our quality lab.
Slowly concepts as single origin, single region, single farm and single variety are entering the chocolate scène...
Chocolate's Ancient Origins to Modern Misconceptions. Join us on a fascinating journey as we explore sugar and chocolate.
There is a lot of talk about origin, terroir and identity in chocolate. In this insight, we shed light on 'origin', talk about 'terroir' and dive deeper into the meaning of our tagline 'cacao with an identity'.
The so-called 'Theobroma Cacao' is always in the spotlight. But deep in the Amazon Forest, we ran across the rare 'Theobroma Bicolor'.
When tasting chocolate, the general rule is that we need to use all our five senses: sight, hearing, touch, smell, and taste. But did you know that the way you experience chocolate could be influenced by something unexpected?
The Story of a Young Woman Who Revived the Family Cacao Hacienda