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The Tastes of chocolate

Due to the Cacao beans'characteristics derived from a mix of their genetics, the soil that fed them, the weather during the tree's life and the processes they went through, each bar is unique. It may have just a few flavors but strong and very satisfaying ones, or it may have a multitude of aromas

Chocolate powders and alkalinazation

Around 1825, once his father had designed a press that could extract the cacao butter from the cacao mass, leaving a dry cacao cake, the duch chocolate maker Coenraad Johannes van Houten developed a process consitsing in washing the pulverised chocolate cake with a potassium solution (Alkalin solution). This process is now called "Ductching".

Cacao producing countries

Interesting data : Ghana has now been widely overtaken by Indonesia. This is the result of the 2 facts, Indonesia is increasing its production and Ghana is slwoing down its output because of an unstable political climate in the region for some years, which led to a lack of investment in plantations. Despite ist

Cacao producers

A large and very disparate crowd Although it is estimated that 5 million households in the world farm cocoa for money, there are about 45 to 50 million people involved in the global chocolate trade. About two third of cocoa beans are produced by small farmers earning less than $1000 a year from it.

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