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.
TOGO & CACAO
TOGO & CACAO SMALL IN SIZE, BIG IN CHARACTER
SWEET TAKES FROM CHOCOA 2025
Sweet takes from CHOCOA 2025, happy highlights, interesting insights and flavourful foresights
CACAO FRUIT POWDER
Introducing a Natural Sweetener with a Twist.
COFFEE & CACAO I Two Players on the Bean Team, Rocking their own Moves, but Scoring Big Together
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'.
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.
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.