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
Comunicado 08/03/2018 Chef, Gastronomía | Original article: https://www.apetitoenlinea.com/mujer-chocolatera/ María Fernanda di Giacobbe: La historia de una mujer chocolatera venezolana ganadora del Basque Culinary Por Gabriel Balbas María Fernanda Di Giacobbe es un nombre que causa respeto dentro del mundo de la cocina en Venezuela. Catalogada como “La embajadora del cacao” es quizás el rostro más representativo
By Lavina Melwani | February 8 2018 | Khabar | Original Article: http://www.khabar.com/magazine/cover-story/chocolate-sutra The humble grinder of idli batter is now a chocolate-making machine Mr. and Mrs. Balu started out selling grinders for idli-dosa batter. Improvising from there, and finding a market niche, they launched CocoaTown, which is now a recognized catalyst for the “bean-to-bar” industry amongst small scale
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
by Risa Nye | 05-26-2015 | Original source: https://eatdrinkfilms.com/2015/06/26/the-well-tempered-bean-or-my-visit-to-cocoatown-aka-dandelion-chocolate/ How can a person love something so much and know so little about it? For example, I love chocolate. In just about all forms. But what did I know about it, other than the way it makes me feel when I let a small square of it
By Kim Severson | Feb. 10, 2015 | Source: https://www.nytimes.com/2015/02/11/dining/homemade-chocolate-from-bean-to-bar.html ATLANTA — Obsessives are common in the world of cooking. They go down the rabbit hole of jury-rigged sous-vide machines, or spend two weeks lost in the 38-page bread recipe from the Tartine Bakery. They have cases of homemade lager in the hall closet and roast
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