As the global pandemic shows no sign of abating, we thought this might be a good time to examine what effects Covid-19 is having on the world of fine chocolate.
Read moreTheChocPro | Consider the Cacao Flower
Even if it didn’t give us chocolate, Theobroma cacao would be a fascinating tree. Viewed from a purely botanical perspective there is much to admire and wonder about, from its minute delicate flowers to its glossy green leaves that move to follow the sun’s path across the sky. In today’s post we look deeper at the pollination habits of this native of the Amazon rain forest.
Read moreTheChocPro | Is it time for a second look at West Africa?
One of the most commonly cited differences between commercial chocolate and artisanal chocolate is that big commercial producers use beans from West Africa and craft chocolate makers do not, preferring beans from New World sources such as South America, Central America and the Caribbean. The implication here is that West African beans are of poor quality and suitable only for mass-produced industrial applications. It is a refrain that gets repeated time and again, but is it really true?
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