Cocoa and chocolate industry can learn from coffee grading system

Cocoa fermentation with beer yeasts up chocolate quality, say researchers

16-Jul-2015

By Oliver Nieburg

Yeast species used in the beer, wine and bread industries can also be used in cocoa fermentation to create unique flavors for chocolate confectionery, say Belgian researchers.

Premium chocolatiers take note: Colombia to renew high-quality cocoa plantations

18-Aug-2014

Higher cocoa prices in the international market could kick-start Colombia’s plans to replant up to 80,000 ha of its cocoa bean acreage.

Improved chocolate quality with controlled cocoa fermentation, says Barry Callebaut

04-Feb-2014

By Oliver Nieburg

The taste of chocolate can be vastly improved by adding starter cultures during cacao bean fermentation, according to Barry Callebaut.

Wake up and smell the coffee: Cocoa and chocolate industry can learn from coffee grading system

Chocolate makers can draw on coffee industry grading standards to develop a common quality system for cocoa, says Lutheran World Relief’s manager of coffee and cocoa.

Wake up and smell the coffee: Cocoa and chocolate industry can learn from coffee grading system

Chocolate makers can draw on coffee industry grading standards to develop a common quality system for cocoa, says Lutheran World Relief’s manager of coffee and cocoa.

Related Topics

Cocoa fermentation with beer yeasts up chocolate quality, say researchers

Premium chocolatiers take note: Colombia to renew high-quality cocoa plantations

Improved chocolate quality with controlled cocoa fermentation, says Barry Callebaut