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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

Arrival to British castle “Hamerkop”, 30 minut

Arrival to British castle “Hamerkop”, 30 minutes from Ouagadougou (Burkina)

Ghanaian chocolate bar made in Accra. Very soft te

Ghanaian chocolate bar made in Accra. Very soft texture, nearly greasy and an excess of added flavour, probably to compensate the lack of the ones coming from the beam itself

Rainy season in Ouagadougou is here!

Rainy season in Ouagadougou is here!

Meet Andre Bayala, the best Chocolatier in West Af

Meet Andre Bayala, the best Chocolatier in West Africa, in Burkina Faso. Recently won prizes in Dubai. A great advocate of aromatic sustainable cacao. Congrats!!

“So long” Haïti! The Pearl of the Antilles is

“So long” Haïti! The Pearl of the Antilles is not home anymore 🙃

Great session yesterday, with about 70 participant

Great session yesterday, with about 70 participants. Why cocoa beans must be roasted? How to do it? How to improve aroma? How many more interesting questions

Quality Artisanal chocolate making in Port au Prin

Quality Artisanal chocolate making in Port au Prince by father Rick. Proceeds go to the St Luke foundation hospital.

Lava cake! Some comfort to face the week ahead.

Lava cake! Some comfort to face the week ahead.

Haitian public transportation is tough but it is d

Haitian public transportation is tough but it is decorated!

« Neem” oil is a powerful organic pesticide wh

« Neem” oil is a powerful organic pesticide which doubles as an effective skin improvement oil.

The Best Coffee in Haiti, Meye kafe an ayiti

The Best Coffee in Haiti,
Meye kafe an ayiti

Helping Father Rick to make chocolate on a shoe st

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

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Cacao Authority

8 months 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

8 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

9 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

9 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

9 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

9 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

10 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

10 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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