Chocolate News
New WholeFruit chocolate cuts waste by using entire cacao fruit
THE GUARDIAN The recipe is the latest innovation from Swiss chocolatier Barry Callebaut. As modern consumers prioritize less sugar, more nutrients and less damage to the environment, the company is playing to the trend with products based on a recipe using 100% of the fruit. About 70% of the cacao fruit is typically discarded in the traditional process of making chocolate, which is increasingly regarded as very wasteful. The company says using the entire fruit, from beans to peels, pulp, and juice, “results in a range of high-quality ingredients that can be used in … juices, smoothies, frozen desserts, bakery and pastry products, and snacks all the way to chocolate”.A chocolate-making robot is preparing to make world’s best sweets from your kitchen counter
CocoTerra, a Palo Alto, California start-up, has developed the world’s first kitchen countertop chocolate-making appliance, with design partner Ammunition. A companion app guides users on how to make chocolate, right down to choosing the bean. So far, the company raised $2 million in angel financing from investors, including John Scharffenberger, recognized as the father of the American craft chocolate movement.
It Turns out Chocolate is a Lot Older than we Previously Thought
Most modern historians believe that chocolate has been around for about 4,000 years, spreading from Mexico and Central America to the US about 1,000 years ago, but new evidence suggests that the “food of the gods” has been around a lot longer than that. Researchers now believe that chocolate has been used for as long as the last 5,500 years, and that it started out in South America, in the upper Amazon, not Mexico, as was commonly thought.
This Man Put A Safe In His Fridge So His Fiancée Can’t Eat His Chocolate
Have you ever tried to hide your snack stash from your significant other? Dave Williams of Wales, Great Britain took a pretty extreme measure to keep his fiance from poaching his chocolate supply — installing a safe in the refrigerator. (to see picture, click here)
African-Crafted Chocolate to Debut in the U.S.
QUALITY ASSURANCE AND FOOD AND SAFETY MAGAZINE
Although more than 70% of the world’s cocoa is grown in Africa, only 3% of chocolate is made in Africa, even less by Africans themselves. To achieve true sustainability, Africans need to be able to do things for themselves – not through charity, and that’s why De Villiers Chocolate said it is driven to create the very best chocolate possible – with ingredients sourced across the African continent, crafted by Africans, for Africans.