Some of the countries we source our chocolate from include Peru, Vietnam, Brazil, Colombia, Nicaragua,, Philippines, India, and many more. Cocoa beans, cocoa butter, and cocoa powder are traded on futures markets, with London focusing on West African cocoa and New York on Southeast Asian cocoa.

This hybrid strain spread from the Caribbean islands to South America in the 19th and 20th centuries. It was first domesticated at least 5,300 years ago, in equatorial South America from the Santa Ana-La Florida (SALF) site in what is present-day southeast Ecuador ( Zamora-Chinchipe Province) by the Mayo-Chinchipe culture, before being introduced in Mesoamerica. Pure genotypes of the bean are rare because most Nacional varieties have been interbred with other cocoa bean varieties. To roast the beans, simply pop them in a pre-heated skillet or pan with no oil until the outer shell looks toasted and the beans have finished popping.

Care must be used when cutting the stem of the pod to avoid damaging the junction of the stem with the tree, as this is where future flowers and pods will emerge. Many cocoa farmers in this region continue to prioritize expansion of their cocoa production, which often leads to deforestation. Most nibs are ground, using various methods, into a thick, creamy paste, known as chocolate liquor or cocoa paste. One of the largest processing countries by volume is the Netherlands, handling around 13% of global grindings. I bought these expecting them to be like Smarties - they have a lot thicker of a sugar coating, which makes them quite hard/crunchy.

Integrating shade trees with cocoa plants reduces risk of soil erosion and evaporation, and protects young cocoa plants from extreme heat. As Reported in 2018, a 3-year pilot program, conducted by Nestlé with 26,000 farmers mostly located in Côte d'Ivoire, observed a 51% decrease in the number of children doing hazardous jobs in cocoa farming.Dark Chocolate 33% (Sugar, Cocoa Mass, Cocoa Butter, Glazing Agents: Gum Arabic, Emulsifier: Soya Lecithin, Vanilla Extract), White Chocolate 57% (Sugar, Cocoa Butter, Whole Milk Powder, Emulsifier: Soya Lecithin, Vanilla Flavouring), Coffee Beans 9%, Glazing Agents: Gum Arabic. A memorandum between these three initiatives was signed in 2020 to measure and address issues including child labor, living income, deforestation and supply chain transparency.

Don't forget to choose one of our colourful, professionally printed labels included with both small and large gift jars. Always consult information on the product packaging before consumption and if unsure about any information provided, please do not hesitate the manufacturer. Some mention it's lovely, vibrantly colorful, and great for party cones, while others say it'd be wonderful for a wedding's sweetie table, but it' s not pretty and very sugury sweet.Immature cocoa pods have a variety of colours, but most often are green, red, or purple, and as they mature, their colour tends towards yellow or orange, particularly in the creases. Due to its fragile state, susceptibility to disease, and low production, criollo plants now make up less than 1 to 5% (the experts vary on that number) of the total crop production in the world. Similar partnerships between cocoa producing and consuming countries are being developed, such as the cooperation between the International Cocoa Organization (ICCO) and the Ghanaian Cocoa Authority, who aim to increase the proportion of sustainable cocoa being imported from Ghana to Switzerland to 80% by 2025. Due to heat buildup in the fermentation process, cacao beans lose most of the purplish hue and become mostly brown in color, with an adhered skin which includes the dried remains of the fruity pulp. There are numerous voluntary certifications including Fairtrade and UTZ (now part of Rainforest Alliance) for cocoa which aim to differentiate between conventional cocoa production and that which is more sustainable in terms of social, economic and environmental concerns.

However, while growing cocoa in full sun without incorporating shade plants can temporarily increase cocoa yields, it will eventually decrease the quality of the soil due to nutrient loss, desertification and erosion, leading to unsustainable yields and dependency on inorganic fertilizers.sugar, whole MILK powder, cocoa butter, cocoa mass, lactose ( MILK ), skimmed MILK powder, emulsifier; sunflower lecithin, cocoa solids: 26% min].