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'.
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.
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.
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?
Silva's Ultimate Chocolate Bar Wrapping Guide - Why, and especially How to Presuade with Powerful Packaging.
Today the origin label (GI South Bahia) is associated with reliable sourcing and sustainable cacao.
Cacao beans are an extremely complex raw material. Its intrinsic nature has such a unique chemical makeup that it can open up endless possibilities for exquisite flavours in chocolate.