Better Nutrition

1 min. di lettura

The unrefined cacao bean; comes from the tree’s Latin name, Theobroma cacao; high in antioxidants, magnesium, iron, and other nutrients; can be powdered (non-processed) or broken up into pieces. Processed (to remove cocoa butter) into a powder; is so

Mindful

4 min. di lettura

Do you like your chocolate sweet and creamy, bitter and dark, or perhaps a bit fruity or with notes of smoke? Whatever flavor you desire, rest assured there’s a bar for that. As the global demand for chocolate keeps growing, amounting to $98 billion

NPR

4 min. di lettura

A Ghana-born chocolatier found that many people — even Africans — weren't familiar with the spices and cultures from other parts of the continent. And it is those experiences she seeks to share.

Better Nutrition

3 min. di lettura

As Peanuts creator Charles M. Schulz famously said, “All you need is love. But a little chocolate now and then doesn’t hurt.” If Schulz says we should have more chocolate in our lives, then count me in! But not just any chocolate will do—the focus he

Saveur

10 min. di lettura

Sarah Maglass lives in a new red-brick house in Tanzania’s fertile Kilombero Valley, just south of Udzungwa National Park, nearly 40 miles from the nearest electricity or paved road. In her village, Mbingu, there is one dirt road and a tangled networ

NPR

6 min. di lettura

As efforts to get farmers to stop growing coca in favor of legal crops falter, some farmers feel abandoned. But one man says he'll stand by them, helping farmers shift to cacao for high-end chocolate.

How It Works

2 min. di lettura

Chocolate production begins at the cocoa tree, where cocoa pods containing cocoa beans in a cotton wool-like pulp are harvested between the months of October and December. The beans are placed between layers of banana leaves for six days to drain the

Popular Science

3 min. di lettura

Chocolate bar Pixabay It was predictable that one day Adisa Azapagic, who studies the carbon footprint of various foods, would get around to chocolate. Little was known about the environmental impact of producing that guilt-and swoon-inducing pleasur

Cook's Country

3 min. di lettura

DARKER CHOCOLATE BARS—those with 70- to 80-plus cacao percentages—are more popular than ever. And very dark chocolate bars—those with cacao percentages in the 90-plus range—not only contain less sugar per bar than lower-cacao chocolates but also offe

The Atlantic

1 min. di lettura

In the weeks before Valentine’s Day, U.S. consumers will buy nearly 58 million pounds of chocolate. This love affair is not limited to just one day or one country: Chocolate has spread from its native home in Central and South America to conquer the

Eat Well

5 min. di lettura

WORDS / KATE DUNCAN In an unspoiled corner of southern Belize, situated in the Toledo District of San Pedro, you find yourself surrounded by 13 hectares of cacao. Here is where Eladio Pop and his family have been growing cacao for generations on thei

All About History

1 min. di lettura

The key tool for harvesting the pods from a cocoa tree is a long staff like this one with a flat blade on the end. Since cocoa pods ripen at different rates, mechanisation of this process isn’t possible and clipping pods off the tree remains the meth

NPR

4 min. di lettura

Some of the world's best cacao grows in Venezuela, a country roiled by political turmoil. One chocolatier is betting those beans can propel a whole industry and turn women into micro-entrepreneurs.

Bake from Scratch

5 min. di lettura

Chocolate needs little introduction. The word will immediately call to mind melted, velvety textures, complex and bittersweet flavors, and rich aromas. First discovered and cultivated by the Olmecs in Mexico, the cacao tree would eventually find its

Texas Monthly

4 min. di lettura

Barbecue was supposed to be the side business at Tejas Chocolate Craftory when it opened in Tomball in 2015. Scott Moore Jr. and his partner, Michelle Holland, knew that chocolate alone wouldn’t pay the rent for the charming 1907 house they found for

Cook's Illustrated

1 min. di lettura

Unsweetened chocolate is typically made from 100 percent fermented and roasted cacao nibs that have been ground into a paste, melted, and solidified into a bar. We rely on this kind of chocolate to pack in rich chocolate flavor without added sweetnes

Philippine Tatler Homes

2 min. di lettura

Now, for most cacao farmers, life is a box of chocolates. Auro, the artisanal Filipino-made chocolates that Mark Ocampo and Kelly Go created, is not just the most decadent thing on the lips of culinary connoisseurs and industry heavyweights; it is al

TRAIL

2 min. di lettura

Share your food ideas: food@trailmag.co.za Most people have a soft spot for sweet treats. While chocolate is known as an unhealthy treat, cocoa is actually beneficial to our health. LEOZETTE ROODE, author of The South African Vegan Cookbook and media

NPR

2 min. di lettura

Several news stories recently celebrated a new study suggesting global warming might enhance the taste of the beloved sweet. Sadly, that's not what it found at all, says the lead researcher.

The Makers

1 min. di lettura

We have all heard about peak oil – the point at which – and we may well have passed it already – there is less oil available than the amount that we have already used. In other words, the maximum rate of extraction of petroleum is reached and the rat

Baking Heaven

1 min. di lettura

White cacao chocolate mint icing 120g (4oz) unsalted butter, softened300g (10½oz) icing sugar, sieved150g (5½oz) Food Thoughts White Chocolate Cacao Meltsgreen food colouring1-2 tsp mint extract, to taste1-2 tbsp milk (may be required if your icing i

Texas Highways Magazine

4 min. di lettura

Bob Williamson flings open the hatchback of his Honda Fit, and the aroma of freshly roasted cocoa beans wafts around us. “I just returned from Third Coast Coffee,” he says, hefting a burlap sack onto his shoulder. “I roasted these in their IR-2.5 Die

Faces

3 min. di lettura

What comes to mind when you think about chocolate? A candy bar at Halloween? Ice cream on a hot day? You probably have your own favorites. But for Ibrahim, a 12-year-old boy from the west African country of Ghana, chocolate isn’t about sweet treats;

Farmer's Weekly

1 min. di lettura

According to the Egyptian Cotton Exporters’ Association, Egyptian cotton exports dropped between March and July 2020 due to disruptions to supply chains caused by the COVID-19 pandemic. Fibre2Fashion reported that 10 000t of shipments to India, which

Naples Illustrated

1 min. di lettura

Next time you’re in the mood for a drive-through mocha, skip the line and make your own hot chocolate. “Chocolate has long been known to soothe the soul, but dark chocolate that has at least 70 percent cocoa has been scientifically p oven to help the

The Australian Women’s Weekly Food

2 min. di lettura

Couverture, melts, bits, cacao... there are many different terms in the world of chocolate. And, as much as we love all chocolate, the type you use for cooking will make a big difference. Learn the ins and outs of this delicious ingredient for precis

TRAIL

1 min. di lettura

A decadent treat for breakfast, with plenty of fibre and crunch. Serve with coconut yogurt or your favourite plant milk. You can pack dense chunks as a trail snack. • 3 C oats• 1 C puffed quinoa or puffed rice• ½ C sunflower seeds• ½ C mixed raw nuts

Baking Heaven

2 min. di lettura

Most of us adore chocolate. Eating it, baking with it, drizzling, licking, dipping and generally enjoying its heavenly taste and texture. But chocolate aficionados out there will know that not all chocolate is created equal. The pleasure is so much g

Baking Heaven

1 min. di lettura

For the dark (70%) chocolate cacao icing 140g (5oz) unsalted butter, softened300g (10½oz) icing sugar, sieved5 tbsp Food Thoughts Cocoa Powder150g (5½oz) Food Thoughts 70% Chocolate Cacao Melts1-2 tbsp milk (may be required if your icing is too thick

National Geographic Traveller Food

2 min. di lettura

Under the shade of an awning, Rosine Bekoin leans over a fire, stirring a pan of roasting cacao beans — the main raw ingredient of chocolate. A rich, fruity scent rises into the air. Around her, 10 other women sing as they pound roasted beans into co