zondag 20 september 2015

They can't be all pretty,...

They can't be all pretty, happy photos.
picture from cacao4hawaii

This is escoba de bruja - witches broom disease. These photos shows us the transitional phase from parasitic phase. At first the fungus feeds on living tissue, producing hormones that cause hypertrophy and produce the characteristic "broom" for which the disease is named. Eventually the infection destroys the broom and the fungus then feeds of the dead tissue and produces a little pink mushroom (badisiocarp) that disperses spores and completes the life cycle.
Sadly, this scourge afflicts nearly every part of the cacao tree.
Be happy if you don't have it in your country.

find more on cacaoservices.com

vrijdag 26 juni 2015

Hunting for chocolate?




have a nice day

zondag 7 juni 2015

Raw Cocoa Powder versus Raw Cacao Powder

 170g / € 9.00,-

1/ The Grenada Chocolate Company

The Grenada Chocolate Company was founded in 1999 as a co-operative company. They create high quality dark chocolate from local, organic ingredients at their solar powered facility nestled in lush rain forest. Using fine flavour Trinitario cocoa, un-refined sugar and natural vanilla their chocolate is as pure as chocolate should be and encapsulating all the characteristics of its origin. The Grenada Chocolate Company range of chocolate bars are amongst the finest of organic chocolates available with their fruity flavour profile and long lasting finish.

2/ Pacari Premium Organic Chocolate from bean to bar
200g / € 9.00,-

Pacari Chocolate is a line of premium organic chocolate, and the first single-origin organic chocolate entirely made in Ecuador. They carefully select the finest ingredients and work in small batches in order to bring you an unforgettable chocolate experience. All of the ingredients are 100% organic and produced according to fair and equitable standards. Each of a single-region, raw and specialty chocolate products is crafted to maintain the complex flavor profile of the Arriba Nacional cacao bean. Pacari partner directly with small-scale cacao growers to preserve their traditional way of farming, thereby safeguarding the biodiversity of cacao in Ecuador. They undertake a number or sustainability programs for the benefit of the cacao-growing communities with which they work.

Unlike processed dark chocolate, antioxidants are preserved in raw cacao. Benefits from keeping organic chocolate unheated include; much higher levels of the famous chocolate antioxidants (oligomeric procynanidins, resveratrol and the polyphenols: catechin and epicatechin) as well as the preservation of vitamin C, phenethylamine (PEA, the feel good neurotransmitter responsible for the feeling of love!), Omega 6 fatty acids (which when heated become rancid and cause inflammation), tryptophan (a commonly deficient amino acid in those who consume a diet of mostly cooked food) and serotonin. The cool facts about chocolate in this article reveal how this fun and amazing superfood is actually healthy for you!

It turns out that all the bad things commonly attributed to non-raw chocolate bars, such as cavities, weight gain and diabetes, are actually caused by the dairy, sugar and others fillersadded to the dark chocolate. Health benefits of chocolate when it is in the form of raw cacao beans, butter, nibs and/or the powder include; weight loss (because of its high chromium and coumarin content), prevention of cavities (theobromine actually kills streptococci mutans one of the strains of bacteria that cause tooth decay) and regulation of blood sugar which is beneficial for diabetes (chromium can naturally regulate blood sugar). Also raw cacao benefits the heart and the entire cardiovascular system as a whole.

Cacao is the highest whole food source of magnesium, which also happens to be the most deficient mineral in the diet of modern cultures. Magnesium relaxes muscles, improves peristalsis in the bowels and relaxes the heart and cardiovascular system. The dark chocolate antioxidants have been clinically proven to literally dissolve plaque built up in the arteries which helps in reversing heart disease and causes naturally lower blood pressure. Also, various other vitamins and minerals in raw cacao benefits the cardiovascular system.

donderdag 4 juni 2015

The Chocolate Tester

Georg Bernardini has completed the 2nd edition of his book, the Chocolate Tester. This version, “Chocolate – The Reference Standard,” will be available both in German and English!

Please check out some highlights and information on our pre-order website - www.thechocolatetester.com.

Because only a limited number of English language books will be available based on demand, we encourage you to pre-order your copy today from the site! We can only guarantee copies will be available if you order before June 26th – you’ll also save 10% off the normal price.

The Team at MUCHOMAS


dinsdag 19 mei 2015

The Ultimate Chocolate Blog: SOMA released two luxury chocolate bars: one made ...

The Ultimate Chocolate Blog: SOMA released two luxury chocolate bars: one made ...: A few weeks back, SOMA Chocolatemaker announced that they have gotten their hands on some of the infamous 'Porcelana' beans.  Thes...

Fresco, how chocolate should be.

Owner and chocolate maker Rob Anderson doesn’t make chocolate, he crafts each bar, skillfully arranging—by roasting, conching, tempering—the flavor notes of the bean, allowing them to be fully expressed. The result is remarkable in its complexity, the delivery impressive. Yes, it’s that good. To take a single origin bean, vary its roasting and conching time, changes the chemistry—the flavor-- of that bean. This is the hallmark of Fresco Chocolate.

Since a few weeks I'm lucky to have this wonderfull chocolate in my store in Belgium, Kortrijk.
Exceptional chocolate is created through a series of events. Change any one event and the outcome is a new creation. Fresco artisan chocolate makers meticulously control these events, changing them purposefully to create new chocolate experiences. They make only pure, dark chocolate using three ingredients: cocoa beans,cane sugar, and cocoa butter. The collection is free of dairy, nut, soy and gluten.
Look at Fresco’s packaging. You will notice a recipe number, a level of roasting (light, medium, dark) and then length of the conch (none, subtle, medium, long). Take a bar of Fresco’s Papa New Guinea recipe #219, 69% dark chocolate, whose bean has been lightly roasted with a medium conche, then compare it with Papa New Guinea #220 (winner of the 2013 Good Foods award), 69% dark chocolate, medium roast and conche. Taste the difference in flavor finessed from the same bean.

donderdag 30 april 2015