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
Key Insights, Takeaways and Best Practices for EUDR Compliance
SILVA CACAO's Insights and best practices on the much-discussed yet often misunderstood EUDR regulations.
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.
Celebrating five years of Silva
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.
Behind the Scenes: Silva’s Cacao Lab
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.
SUGAR | Unraveling common questions and debunking myths
Chocolate's Ancient Origins to Modern Misconceptions. Join us on a fascinating journey as we explore sugar and chocolate.
THE ART OF CACAO SOURCING
Silva's Ultimate Sourcing Guide: Where, How and especially Why we Source some of the World's Best Cacao...
Communicating the sustainability of craft chocolate in a sustainable way
There is an opportunity for the craft to differentiate on sustainable topics, but it requires work and a genuine interest in every single action you take. Credibility is key in your communication, and craft cacao can differentiate on sustainability efforts with transparant, relevant and hones communication
The Notion of Centralized versus Decentralized Fermentation
As Albert Einstein once said, “Assumptions are made and most assumptions are wrong.” In the world of cocoa, there is the long-standing assumption that decentralized fermentation can never produce high-quality cocoa. In this newsletter, we want to challenge this assumption and show that there is no unambiguous relationship between central fermentation - good cocoa and decentralized fermentation - bad cocoa.