Cacao - Articles - Page 3 | Snack Food & Wholesale Bakery

Seeking ‘better’ chocolate

Harvard professor Carla Martin pushes for consumers to buy socially-conscious chocolate.

March 21, 2018

Harvard professor Carla Martin is concerned with the ethics behind chocolate, particularly in terms of labor, politics and human rights. She says chocolate is springboard for discussing and addressing these issues.

Cacao Prieto chocolatier Roger Rodriguez sources cocoa from home

Pastry chef sources cocoa from Dominican Republic for fine chocolate pieces.

Bernie Pacyniak

October 12, 2017

When you have worked as a pastry chef in several starred Michelin restaurants, it's not hard to become a bit jaded regarding ingredients.

U.S. Senator calls for investigation into snortable cacao powder

Coco Loko contains ingredients found in energy drinks.

Alyse Thompson-Richards

July 12, 2017

Chocoholics no longer have to eat chocolate to get their cocoa fix. Legal Lean, an Orlando, Fla.-based supplements company, has introduced Coco Loko, raw, powdered cacao that can be snorted through the nose.

Cemoi partners up with the Conseil Cafe-Cacao on sustainability efforts.

Cémoi teams up with the Conseil Café-Cacao on €3.5 million partnership

The partnership will help both parties achieve the goal of creating a sustainable cocoa supply chain.

Abigail Watt

May 18, 2016

The partnership brings Transparence Cacao into the national development program for the coffee and cocoa network.

Cacao Barry USA names Executive Pastry Chef Cédric Barberet as newest Ambassador

Owner of Barberet Bistro and Bakery created Donald Trump’s wedding cake.

March 30, 2016

In 2002, Barberet was the Executive Pastry Chef at the Mar-A-Lago Club, the membership-only club in Palm Beach, Fla. owned by Donald Trump.

Venezuela’s Criollo Cacao Comeback: John Panagotacos interviews Saul Amarista, of Premier Organics

Recognizing the special heritage that Venezuela’s Criollo cacao has, Premier Organics is working hard to re-introduce this rare bean to the world through its Artisana chocolates.

John Panagotacos

February 23, 2016

"We have a long history of cacao farming," says Saul Amarista. "Our vision is preserve the cacao farm for the next generation of Venezuelan cacao farmers as well as to build on that legacy, setting an example for the highest quality standard cacao."

Winter Fancy Food Show

Driven to the ‘dark side’

Hi-octane chocolate as well as reimagined marshmallows and marzipan catch the attention of Candy Industry’s trends spotter at the Winter Fancy Food Show.

Curtis Vreeland

January 26, 2016

The release of a new Star Wars movie seems to be affecting craft chocolate makers. Dark bars with a “force” factor above 80 percent cacao abounded at last week’s Winter Fancy Foods Show at the Moscone Center in San Francisco.

Cémoi launches Transparence Cacao initiative

New initiative will build on Cémoi's existing sustainable development efforts.

Abigail Watt

December 9, 2015

Cémoi is building on its long-standing commitment to producing high-quality, sustainable chocolate.

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.

Curtis Vreeland

August 18, 2015

These artisans make chocolate from scratch; that is, buying the beans and processing them into the finished, go-to-market product..

Why To’ak charges $260 for a single chocolate bar

Chocolate comes from rare 19th century cacao trees

Crystal Lindell

April 15, 2015

To'ak Chocolate is offering a $260 bar of chocolate — and the candy maker points to genetics to justify the steep price.

Articles Tagged with ''cacao''

Seeking ‘better’ chocolate

Cacao Prieto chocolatier Roger Rodriguez sources cocoa from home

U.S. Senator calls for investigation into snortable cacao powder

Cémoi teams up with the Conseil Café-Cacao on €3.5 million partnership

Cacao Barry USA names Executive Pastry Chef Cédric Barberet as newest Ambassador

Venezuela’s Criollo Cacao Comeback: John Panagotacos interviews Saul Amarista, of Premier Organics

Driven to the ‘dark side’

Cémoi launches Transparence Cacao initiative

The Bean-To-Bar Phenomenon: ‘Micro-batching’ grows up

Why To’ak charges $260 for a single chocolate bar

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