Cocoa Archives - so good.. magazine
What has occurred in the last 500 years, and also what has stopped happening, so that cocoa’s reality be so often associated with slavery and child labor.
The WCF is leading an unprecedented initiative involving several stakeholders in the cocoa value chain to devise solutions to climate variability and deforestation.
According to a report by Tulane University, a total of 2.3 million children worked in dangerous conditions in 2013/2014.
The America Chemical Society has released a study that proposes retaining as many polyphenols in cocoa’s toasting stage for a healthier and more intensely flavored chocolate.
This year, the Expo Milano visitor can walk through plantations where cacao trees grow and learn more about this aromatic and valuable product.
There are clear signs that the demand for chocolate is greater than the supply. To guarantee this supply and the survival of cocoa, the International Cocoa Quarantine Centre has taken on the role of controlling the quality of every new variety of cocoa in the world.
This big international conference brings together the main players in the sector, from the big companies to small farmers and consumers
As it does every year, the “Club des Croqueurs de Chocolat” has declared its verdict in the form of a guide containing more than 151 addresses of chocolateries, classified by a ranking of 5 to 1 “bars”. It is a comprehensive review of the temples of cocoa in France and Japan, and was presented for the first time during the award ceremony at the Salon du Chocolat in Paris.
From October 17th to November 18th, the historical luxury hotel InterContinental Paris Le Grand will be the venue for an exhibition of 20 chocolate figures by Patrick Roger, Meilleur Ouvrier de France Chocolatier 2000. This is a further step in the influence of his artistic work on chocolate sculptures, a specialty which he has been developing in a very personal style for the last years.