It happens all the time. A renowned chocolate maker starts using cacao beans from a new producer. The chocolate tastes amazing and the word spreads fast. One month later, everybody is using those same beans. Dozens of bars from the same origin start appearing on the market and consumers are … [Read more...]
Being A Bean-To-Bar Maker In Iceland: Omnom Chocolate
Approximately 10,800 kilometers or 6,700 miles. This is how long Madagascan cacao has to travel to reach Reykjavík, the capital of Iceland. It's a long journey from the African island (the 4th biggest island in the world) and the European island that only counts 330,000 inhabitants. Two places … [Read more...]
Time For You To Stop Believing The Lies Behind “Belgian Chocolates”
"We produce delicious Belgian chocolates." How many times have you heard these words? Proud of their claim, many chocolatiers use Belgian Chocolates as their unique selling proposition. They consider it a badge of honor. It's like they are making some kind of superior chocolates from the … [Read more...]
An Important Conversation On Bean-To-Bar Chocolate Machines
Who wouldn't want to make chocolate for a living? Instead of a sad corporate job, you'd spend your days playing Willy Wonka. A chocolate factory would be your office, and with the magical power to turn cacao beans into chocolate, you'd be the hero of your neighborhood. Except that you would … [Read more...]
The Triumphant Return Of 100% Cacao Chocolate
Sugar is today's scariest bogeyman. Since sugar-free diets have become popular, every category of food has suffered the consequences. Sugar-free yogurt, sugar-free jam, sugar-free cereals, sugar-free even food that didn't contain sugar in the first place. The sugar-free trend actually started … [Read more...]
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