CHOCOLATE: FROM BEAN TO BAR

Written by: Callie

Posted on April 10, 2015

no-rainforest-no-chocolate

NO RAINFOREST, NO CHOCOLATE

Cacao is a rainforest tree and that’s where it grows best. It needs 2 metres of rain a year and a temperature between 21-32ºC.

theobroma-cacaoca

FOOD OF THE GODS

Chocolate really is the “Food of the gods” – that’s what Theobroma cacao, the scientific name for Cacao means.

forestfruit

FRUIT OF THE FOREST

It takes 5 years for a Cacao Tree to produce its first pods that grow straight out of the trunk.

magic-beans

MAGIC BEANS

Inside each pod are 40 cocoa beans. It takes about 200 beans to produce one pound of chocolate.

Cocoa Beans Drying and Fermenting

 UNDER THE SUN

The beans change from white to dark brown as they ferment and then dry in the sun to develop their flavour.

Cacao Sack

BON VOYAGE

The dried beans are ready to leave the forest and begin their journey to a chocolatier.

Cocoa Nibs

NUTS FOR NIBS

One more layer to go. The beans must be cracked to remove the husk to get at the nibs – the bit that actually goes into the chocolate we eat.

Conching Chocolate

TO CONCH OR NOT TO CONCH?

Chocolate gets its smooth texture from conching. Chocolate and sugar particles are ground so small the tongue can’t detect any separation – just one deliciously smooth mouthful.

Moulding Chocolate

BAR TIME

Finally time for the chocolate to be turned into bars, truffles or Easter Eggs.

cool-earth-chocolate

RAINFOREST SAVING CHOCOLATE

Enter the Cool Earth Chocolate Bar. It’s exclusive, organic, single origin, handmade and traceable right back to our partner villages. What more could you want?

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NO CHOCOLATE, NO RAINFOREST

This chocolate has doubled local income for our Ashaninka partners in Peru – earning far more than logging could ever pay.