Cocoatown | March 19 2018 | Milling and Grain | Original article: https://millingandgrain.com/entrada/innovation-in-processing-cocoainto-chocolate-18176/ For years, farmers have been selling cocoa as commodity where the price is set in a distant area of the world removed far away from the cocoa farmers. The cocoa farmers had no control or means to grow their income substantially. In
By Curtis Vreeland | August 18, 2015 | Original article: https://www.candyindustry.com/articles/86904-the-bean-to-bar-phenomenon-micro-batching-grows-up This exciting stage of the American craft chocolate market is not unlike what happened in the mid-twentieth century to the California wine industry. At one end of the room, grubby brown beans are being dumped unceremoniously down a metal chute. At the room’s other
Innovation in Fine Chocolate Products – Andal Balu RECOGNITION OF EXCELLENCE IN FINE CHOCOLATE: The Fine Chocolate Industry Association (FCIA) is proud to host the Recognition of Excellence awards to recognize outstanding fine chocolate industry professionals and companies for their significant contributions to our segment of the industry. We hope that by hosting these awards,
From beans to bars to bonbons Rochelle Myers News-Post Staff | May 19, 2010 Original Article: https://www.fredericknewspost.com/archive/the-evolution-of-chocolate/article_69414499-1c80-5905-9c2e-574ab89ccb1b.html GAITHERSBURG — Chocolate comes from the cacao bean. This is a basic fact, but it’s hard to imagine that this bean — or any bean — can be transformed into the rich, bitter, sweet, passion-inflaming substance we call