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
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.
SWEET TAKES FROM CHOCOA 2025
Sweet takes from CHOCOA 2025, happy highlights, interesting insights and flavourful foresights
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.
Ecuador Zamore Chinchipe Cacao
Allow us to introduce you to the Ecuador Zamora Chinchipe Organic Cacao and the fascinating history and people behind this exceptional cacao.
What Is a Cacao Cut Test & When Is it Useful?
You may have seen striking images of bisected cacao beans. These vivid purple slices aren’t just for show – they’re part of an evaluation method called a cut test. But is this test actually meaningful?