Journal Archives | Cacao Magazine

Category: Journal

Journal

September 15, 2020

Tempering Chocolate: Why, How and Everything you Need to Know

Tempering chocolate is a crucial stage in working with chocolate, both for bean to bar makers and chocolatiers. It’s notorious for being both tricky but..

Journal
News

September 7, 2020

Time to Celebrate Cacao – A Chocolate Festival with a Twist

Nicola Knight, founder of Celebrate Cacao, is no stranger to producing outstanding chocolate festivals. As the name suggests, Nicola’s mission within Celebrate Cacao is to..

Journal
News

May 5, 2020

👉 Issue Three: Out Now! 👈

Issue Three of Cacao Magazine is available to pre-order from Tuesday the 5th of May! The third edition is a celebration of Women in Chocolate..

Journal

April 8, 2020

A Simple History of Chocolate

Chocolate has made its way to supermarket shelves in close to every country around the world. Yet, not many people actually know the history of..

Journal

March 8, 2020

Ruby Chocolate: Everything You Need to Know

Controversially hailed as the fourth type of chocolate, ruby chocolate was unveiled on the 5th of September 2017 at a private event in Shanghai by..

Journal

February 10, 2020

How Chocoa Came to Be: An Interview with Caroline Lubbers

The 19th of February saw the return of one of Europe’s largest chocolate festivals; Chocoa. This year is the 8th edition of bringing together stakeholders..

Journal

January 29, 2020

Pairing Beer & Chocolate: An Interview with David Nilsen

In Issue Two of Cacao Magazine, we invited David Nilsen to tell us more about the wonderful world of pairing beer and chocolate. David is..

Journal

January 20, 2020

20 Recommended Books on Cacao and Chocolate

When it comes to chocolate, there is an endless amount of history, science and culture to learn; and what better way than through books written..

Journal

January 14, 2020

What is Cacao Agroforestry?

Chocolate is booming. The world’s desire for chocolate is forecasted to grow by nearly USD 20 billion over the next five years. To meet this..

Journal

November 19, 2019

Why Choose Bean to Bar, Craft Chocolate?

Tired of seeing mass-market chocolate falsely marketed as fine and sustainable, we decided to write this post to explain exactly WHY to support bean to bar, craft chocolate instead. We break it down into three simple points: it’s better for the farmer, better for the environment, and better for you.

Journal

October 29, 2019

Cacao Nibs: What Are They and How to Use Them

Cacao nibs have slowly been making their way as the superfood amongst health-conscious consumers. However, what actually are nibs and how can we use them? In this..

Journal

September 19, 2019

Bean to Bar: How Chocolate is Made

From harvesting to wrapping, chocolate-making is an intricate and refined process that can be manipulated throughout certain stages for the purpose of achieving a particular..

Journal

September 10, 2019

Cacao vs Cocoa: Everything You Need to Know

One of the biggest confusions when it comes to chocolate are the terms cacao and cocoa. They’re spelt similarly and are often pronounced the same..

Journal

July 23, 2019

Different Types of Chocolate: Dark, Milk and White

There are lots of different types of chocolate bars available and it can be confusing working out which is which. There’s often a misconception that all dark chocolate bars are ‘fine,’ whilst all milk chocolate bars are packed full of sugar. You might be surprised to hear that it’s actually not always so straightforward.