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.
Let’s be honest -sourcing cacao isn’t for the faint of heart.
Sweet takes from CHOCOA 2025, happy highlights, interesting insights and flavourful foresights
SILVA CACAO's Insights and best practices on the much-discussed yet often misunderstood EUDR regulations.
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.
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.
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.
Chocolate's Ancient Origins to Modern Misconceptions. Join us on a fascinating journey as we explore sugar and chocolate.
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
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.