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.
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
COFFEE & CACAO I Two Players on the Bean Team, Rocking their own Moves, but Scoring Big Together
Even with their distinct characteristics, specialty coffee and specialty cacao share more similarities than we might expect. This connection becomes even more apparent in the Bean-to-Bar or Specialty Cacao and Specialty Coffee 'Bean Scenes'.
CHOCOA 2024 – SPOTLIGHT ON SUSTAINABILITY, QUALITY AND CRAFTMANSHIP
The Amsterdam Cocoa Week was a bustling hub of educational sessions, keynotes, tastings, panel debates and networking opportunities Here you will find our impressions and insights along with our call to keep raising the bar.