All posts in "Bean to Bar"
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COCOA BEAN PROCESSING CAN INFLUENCE TASTE OF CHOCOLATE

By kristina / August 30, 2019

New research conducted on the Criollo and Trinitario varieties of noble cocoa revealed that different conditions during fermentation can affect the flavour of the finished fermented beans. The majority of the world’s cocoa production comes from the Forastero varietal, with more research carried out on the Forastero varietal than the Criollo and Trinitario varietals. “Criollo […]

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NEW FOURTH TYPE OF CHOCOLATE HAS BEEN DISCOVERED

By kristina / July 18, 2019

You know about milk, white, and dark chocolate—but what about ruby? No matter where you are in the world, you can always find a good piece of chocolate. From truffles to chocolate-covered treats, this sweet is a standard sweet anywhere you go. Typically, chocolate comes in three different types: milk, white, and dark. However, a fourth […]

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NESTLE LAUNCHES DARK CHOCOLATE MADE ENTIRELY FROM COCOA FRUIT

By kristina / July 17, 2019

Nestle has created 70% dark chocolate made entirely from the cocoa fruit. The company said its new confectionery, which uses cocoa beans and pulp as the only ingredients, delivers natural sweetness and subtle acidity without added refined sugar. Typically, a small amount of pulp is used in the fermentation of cocoa beans after harvest, but […]

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EUROPEAN COCOA FORUM TO TAKE PLACE IN LISBON IN SEPTEMBER

By kristina / June 18, 2019

The next European Cocoa Forum will take place in Lisbon, Portugal, 17-20 September 2019. The European Cocoa Forum is organized every three years and gathers more than 200 professionals from the cocoa and chocolate sectors and provides an opportunity to meet and exchange ideas with fellow cocoa professionals. Networking activity will start on 17 September and the […]

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COCOA MAY HELP CURB FATIGUE ASSOCIATED WITH MS

By kristina / March 15, 2019

Cocoa may help curb the fatigue that is typically associated with multiple sclerosis (MS), suggest the results of a small feasibility trial, published online in the Journal of Neurology Neurosurgery & Psychiatry. Cocoa is rich in flavonoids — substances found abundantly in fruit and vegetables and associated with anti-inflammatory properties. If the findings are confirmed […]

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