LATEST POSTS

  • May 31, 2017

    Acalli Chocolate Review

    Acalli Chocolate Review
    Two single-origin dark chocolate bars, same two-ingredient recipe (70% cacao and 30% cane sugar), crafted with the same passion and care by the first artisan bean-to-bar chocolate maker in the state of Louisiana. But where is the detail that distinguishes the two tablets from each other? It is linked to the origin of their characterizing […]
  • April 23, 2017

    Bread, Wine, Chocolate: The Slow Loss Of Foods We Love

    Bread, Wine, Chocolate: The Slow Loss Of Foods We Love
    Award-winning journalist Simran Sethi explores the history and cultural importance of our most beloved tastes, paying homage to the ingredients that give us daily pleasure, while providing a thoughtful wake-up call to the homogenization that is threatening the diversity of our food supply. Food is one of the greatest pleasures of human life. Our response […]
  • April 22, 2017

    Ecuador Responding To The Global Cocoa Price Decline—Interview With Iván Ontaneda Of Eco-Kakao

    Ecuador Responding To The Global Cocoa Price Decline—Interview With Iván Ontaneda Of Eco-Kakao
    In the hope that the hunger for a good, fair and accessible chocolate is a viable option for everyone in the medium to long term, one can not help focusing on the general conditions of the cocoa market. If ever there is a cocoa producer country that better represents technical and economic strategy as a […]
  • April 16, 2017

    Marou Chocolate Review

    Marou Chocolate Review
    MAROU, Faiseurs de Chocolat is the first bean-to-bar craft chocolate maker in Asia. The company based in Ho Chi Minh City was founded by the French-born pair Vincent Mourou and Samuel Maruta, inspired by the common mission to create the purest dark chocolate from 100% local ingredients—they even press cocoa butter themselves and so they […]
  • March 27, 2017

    The Cocoa Of Excellence Program—A Reference Frame For Producers And Buyers Of High-Quality Cacao

    The Cocoa Of Excellence Program—A Reference Frame For Producers And Buyers Of High-Quality Cacao
    The Cocoa of Excellence (CoEx) Program is the entry point for cocoa producers to participate in the International Cocoa Awards (ICA), a global competition recognizing the work of cocoa farmers and celebrating the diversity of cocoa flavors. Every two years, this unique program spearheaded by Bioversity International and Event International recognizes quality, flavor and diversity […]
  • March 23, 2017

    The Millennial History Behind The Modern Rehabilitation Of Salvadorian Cacao

    The Millennial History Behind The Modern Rehabilitation Of Salvadorian Cacao
    From a recent chat with Rafael Trigueros Hecht, President of the small cacao cooperative ES-CACAO in El Salvador, here is the brief story about Mesoamerican cacao and Finca Cuyancúa, near the volcano Izalco: “The history of cacao in El Salvador is very old, more than 3000 years, time of the Olmecs and Mayas that stirred […]
  • February 17, 2017

    The Meaning Of Variety And The Origin Of Flavor Precursors in “Fine Or Flavor” Cacao

    The Meaning Of Variety And The Origin Of Flavor Precursors in “Fine Or Flavor” Cacao
    In this article, Dr. Silke Elwers, a scientific consultant with years of experience in the world of cacao, provides some valuable insights into the meaning of origin and flavor characteristics of cacao. The center of origin of the species Theobroma cacao is not Central America, to where it was brought by pre-Columbian traders. In fact, […]
  • February 16, 2017

    The Slow Melt—A Podcast On All Things Cacao, Cocoa And Chocolate

    The Slow Melt—A Podcast On All Things Cacao, Cocoa And Chocolate
    Chocolate is a substance that’s stable at room temperature and starts to transform—melt—on human contact. That melt is a relationship, one reflected from cacao seed and cocoa bean to the final product, that holds a variety of meanings. That diversity of connection is the inspiration behind The Slow Melt, the first podcast dedicated to a […]
  • February 13, 2017

    Xocolla Chocolate Review And Interview With Founder Tony Najjar

    Xocolla Chocolate Review And Interview With Founder Tony Najjar
    One of the things that fascinates gourmet chocolate lovers is the story of the founders behind a bar. Even more intriguing are the choices a person makes at the beginning of their path as a chocolate maker. As a matter of fact, it may occur that some artisans look beyond the classic dark chocolate and […]
  • February 9, 2017

    State Of The International Confectionery & Biscuit Processing Industry—2016 Survey Results

    State Of The International Confectionery & Biscuit Processing Industry—2016 Survey Results
    In December 2016, ConfectioneryNews conducted its inaugural ‘state of the industry’ survey. The key objective of the poll was to gauge views about the current state of the Confectionery & Biscuit Processing Industry and identify the issues that are causing most concern. ConfectioneryNews collated over 890 survey responses from confectionery industry professionals who form an […]
  • February 6, 2017

    Donna Elvira Dolceria—Bean-To-Bar Chocolate From Modica

    Donna Elvira Dolceria—Bean-To-Bar Chocolate From Modica
    The Italian town of Modica is one of the few places in the world where the tradition of granular Aztec-type chocolate is still live. The Spaniards ruled the Kingdom of Sicily from the War of the Vespers (in 1282) until the 18th century; their influence over the island led to the introduction of various fruits […]
  • January 18, 2017

    VAIcacao—Fine Flavor Cacao Nibs From El Salvador

    VAIcacao—Fine Flavor Cacao Nibs From El Salvador
    If the most appreciated constituent of a chocolate bar is cacao, it is for adequate reasons, both for the pleasure of the palate and the versatility of consumption. Cacao is, in fact, not only the most complex food in terms of flavors (counting about 600), but it also turns out in multiple edible forms before […]
  • December 20, 2016

    Cocoa Beans: Chocolate And Cocoa Industry Requirements

    Cocoa Beans: Chocolate And Cocoa Industry Requirements
    The publication “Cocoa Beans: Chocolate and Cocoa Industry Requirements”—supported by financial contributions from some members of CAOBISCO/ECA/FCC Cocoa Quality and Productivity Working Group and in-kind contributions from CRA Ltd—aims to provide a comprehensive, up-to-date reference document which brings together the key information from a range of publications covering aspects of cocoa farming practices, food safety […]
  • November 24, 2016

    Tendenze dell’Industria Alimentare nel 2017

    Tendenze dell’Industria Alimentare nel 2017
    L’anno non è ancora finito, ma gli analisti di mercato hanno già fatto le loro previsioni sulle tendenze che caratterizzeranno l’industria alimentare nel 2017.   Etichette “pulite” e comprensibili La trasparenza non è più solo un incentivo interessante per i produttori di alimenti. I consumatori vogliono conoscere tutti gli aspetti del cibo che acquistano, da […]