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Cooking Chocolates

Cooking ChocolatesAlek Dabo2018-04-19T11:42:26-06:00

Andoa Valrhona

Valrhona

Guanaja - Valrhona

Valrhona

Madagascar - Guittard

Guittard

Extra Bitter Guayaquil

Barry Callebaut

Semi-sweet - Scharffen

Scharffen Berger

Caraibes 66%

Valrhona

dabalek

Cacao fanatic and author of book CacaoSource

Helping Father Rick to make chocolate on a shoe st

Helping Father Rick to make chocolate on a shoe string in Port au Prince.

Likely the best chocolate on the East coast, Requi

Likely the best chocolate on the East coast, Requires a visit if in the Washington DC Région.

Might be the beginning of your next chocolate bar.

Might be the beginning of your next chocolate bar..... If we’re lucky

Bean to bar in Oklahoma! Great work by “Zero Tol

Bean to bar in Oklahoma! Great work by “Zero Tolerance” based in Britton, about 5 miles from downtown OKC.

Grenada has great beans AND great bean to bar make

Grenada has great beans AND great bean to bar makers !

About 2 year after its loud launch, is Callebaut’Ruby product a success?
Shown sold in bulk on Norman (OK)

I could pretend this is Art, but we all know it is

I could pretend this is Art, but we all know it is failed tempering.....

recognise this summer fruit?

recognise this summer fruit?

More chocolate made with Akesson’s Madagascar be

More chocolate made with Akesson’s Madagascar beans from his Benito farm

Chocolate allies preparing to collaborate to a cho

Chocolate allies preparing to collaborate to a chocolate mousse....

Now, These look like the good old days.... Making

Now, These look like the good old days.... Making good chocolate in Port au Prince!

Confinement helps me catch-up on packing/storing.

Confinement helps me catch-up on packing/storing. Here are 70 bars with 73% Zorzal cacao beans from the DR :)

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Cacao Authority

1 month ago

Should organic plant based (mushrooms) bitterness blockers be part of good sustainable chocolate?
redesign.mycotechcorp.com ... See MoreSee Less

MycoTechnology | Simply Better Taste

redesign.mycotechcorp.com

How Mushrooms Are Transforming The Food Industry Mushrooms Reducing Sugar Creating products for today’s consumer is no easy task. The desire for fewer and more functional ingredients contributes to formulation challenges. Learn More Mushrooms Transforming Plant Based Proteins Gone are the days of ...

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Cacao Authority

2 months ago

Does anyone know of a manufacturer of low volume flow wrapping machines. There are many good ones above US$ 50,000 (German, Swiss, American etc..) but what are there options below 35.000? ... See MoreSee Less

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Cacao Authority

2 months ago

Very interesting and thought provoking panel yesterday at the Tea-Coffee-Cacao summit in SIngapore. Where is the global shift towards specialty and quality going? What are the drivers and the tools used? ... See MoreSee Less

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Cacao Authority

3 months ago

With Covid, there will be a surplus of cacao beans in the coming month. Will it drop below US$ 1,500 in the Spring 2021?
www.macrotrends.net/futures/cocoa ... See MoreSee Less

Cocoa Futures - Price & Chart

www.macrotrends.net

Current and historical prices, chart and data for the ICE Cocoa Futures #1 (CC1) contract. Contracts use the following methodology to allow long term price comparisons: Front Month, Calendar-Weighted Adjusted Prices, Roll on First of Month, Continuous Contract History.

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Cacao Authority

3 months ago

Oganisations like "Earthworm" are creating the future of cacao because there is no sustainability without traceability.
youtu.be/V8yJyLfPWKM ... See MoreSee Less

Who is Earthworm?

youtu.be

Innovators. Coaches. Bridge builders. Find out who we are at Earthworm Foundation.

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Cacao Authority

3 months ago

The (far too) slow road to eradicating child labor in cacao .
"While the Industry Intervention Package has been effective in reducing child labor, children continue to engage in hazardous work". A lot of words to say "we're not doing enough!!"
www.worldcocoafoundation.org/wp-content/uploads/2020/10/WCF-Report_NORC_Final-10_17.pdf ... See MoreSee Less

www.worldcocoafoundation.org

www.worldcocoafoundation.org

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Cacao Authority

4 months ago

Can we agree on the CCN-51?
For whom the productive bean created by Homer Castro in the 60's is a good thing?
Made of 45.4% IMC, 22.2% Criollo, 21.5% Amelonado, 3.9% Contamana, 2.55 Purus, 2.1% Maranñon and 1.1% Nacional the CCN-51 represents a huge share of the harvest in Ecuador, and other South American countries and remains highly controversial, with some saying it can result in good chocolate with a specific post-harvest treatment and others pretending it shouldn't even be called chocolate. Anybody uses it?

www.researchgate.net/publication/261713558_Genetic_Characterization_of_the_cacao_Theobroma_cacao_... ... See MoreSee Less

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Cacao Authority

4 months ago

The Frosty Pod or "Monilia" in Spanish and in French is a major danger for cacao farming. It kills up to 30% of the crop in some regions. Don't let it start or it will kill your plantation! ... See MoreSee Less

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