Boost your Summer Season with High-Temperature Cacao Products
At Silva we picked our brains, and came up with a list of cacao products that work well in the summer season. Read on to find more!
Nicaragua: A Land of Flavour Diversity
Although cacao has always existed in Nicaragua, it was never an important export product. Only in 1990s the potential of cacao for the national economy became apparent and production has increased steadily. What makes Nicaraguan cacao so good? Let's explore this a bit more.
Everything You Always Wanted to Know about Cacao Butter
The title of this blog post might seem a bit bold – after reading it you might have many more things you want to know about cacao butter. Please, ask us at info@silva-cacao.com.
Meet the Makers: Ellen and Luca from GoGround India
We had the opportunity to have a long talk with Ellen and Luca from GoGround and heard their journey from a romance in Hyderabad to a professional cacao-processing unit in Kerala. It is a story full of highs and lows. We are sure you'll appreciate India Idukki cacao even more after reading this!
Positive Focus on Carbon Negative Supply Chain
At Silva, we generally like to think we are positive: positive mind set, making positive impact in the field, and positive that specialty cacao and craft chocolate will conquer the world to make it a better place and we are now proud to announce that we are certified as CO2 neutral company.
To Heirloom or not to Heirloom
What is heirloom, besides a beautiful word? When is a cacao heirloom? Why is it important? Dive into this article to discover the world of heirloom.
PLANTATION CACAO – SOCIAL ENTERPRISE – CACAO COOPERATIVE
When sourcing cacao, it is interesting to know who is involved in the production, as it tells you more about the impact you are making on the field. At Silva we select our cacao suppliers because they bring something extra: Flavour, Farmer, Forest and the Future.
EASTER HABITS AND RABBITS (OH NO, BUNNIES)
All around the world Easter is associated with eggs, bunnies, chicken and lambs, and most of these in a chocolate form. Read on to find out why!
Making The Cut: Testing Cacao Beans’ Health and Fermentation
You might have seen pictures like the one above. Cut tests are quite photogenic. However, good looks are not the prime reason this test is performed. It is an important tool to identify problems in an early stage, assess the level of fermentation and evaluate beans. One of the most interesting difference between cacao purchaser for bulk industry and specialty cacao purchasers is that they use cut tests in completely different ways.
The Wonderful Story of How a Woman Put Togolese Cacao on the World Map
Unlike its neighbors Ivory Coast and Ghana, Togo is not known for its cacao. Nor is it recognized as a producer of first class, fine flavor, specialty cacao. However, this situation is changing. Along with coffee, cacao is Togo's third export product and an important source of income for the country. But it takes the energy and inspiration of individuals like Abra Benczedi to bring it all together and create a community. Read here her extraordinary life story.