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La Perfection de la Pulpe : Saveurs Exotiques Sucrées du Cacao

Sarah Maccuaig June 29, 2023 No Comments

À l’époque précolombienne, l’accent était mis sur la consommation de la pulpe fraîche plutôt que sur les fèves utilisées aujourd’hui pour fabriquer le chocolat. Des preuves historiques suggèrent que les…

Pulp Perfection: Sweet Exotic Flavours From Cacao

Sarah Maccuaig June 28, 2023 No Comments

In pre-Columbian times, the focus was primarily on the consumption of the raw pulp rather than the seeds that are used to make chocolate today. Historical evidence suggests that people…

Chuncho, a Cacao Of Diversity: Reviving one of the world’s oldest and most aromatic cacao varieties

Sarah Maccuaig June 17, 2023 No Comments

Peruvian Cacao Peru offers a wide variety of microclimates. According to research by Nikolai Vavilov, a Russian botanist and geneticist, Peru is one of the world’s top 10 centers of…

Cours Sourcing Cacao

Sarah Maccuaig June 16, 2023 No Comments

From the very foundations of the soil to the final creation of delectable chocolate treats, each moment of the process has its own details that can affect the quality of…

The Cacao Masterclass: Zorzal 2023

Sarah Maccuaig May 9, 2023 No Comments

Our first Cacao Masterclass took place in the Dominican Republic, graciously hosted by Zorzal Cacao. A deep dive into cocoa growing, processing, and markets, along with basic quality evaluation, this…

The Changing Tastes of Cacao

Sarah Maccuaig May 9, 2023 No Comments

When working with premium cacao, the parallels with the world of wine are easy to draw. Much like grapes, cacao is sensitive to various environmental factors that will influence the…