Drying Under Pressure: How Two Cocoa Farms Are Adapting to Climate Challenges
In Comalcalco, Tabasco, where cocoa trees thrive in the humid air and from rich soil, two neighbouring farms are working […]
Cocoa Culture
Can You Make Cocoa Powder from cacao Nibs? A Step-by-Step Guide
Got cacao nibs but need cocoa powder? We’ve got you. With a few simple steps, you can grind nibs into
From Banker to Cocoa Farmer: Why Viridiana Made the Switch
When you picture a farm, what do you see? For most, it’s often a vast field with a few trees,
How to Store Chocolate the Right Way
Let’s be honest – we all love chocolate, but most of us don’t store our chocolate the way we should.
Fermenting Cocoa Beans
Fermentation is the hidden step that turns raw cacao into chocolate with depth, aroma, and character. In this guide, we’ll
How A Cocoa Farm Can Strengthen the Climate: Finca Las Delias
A special kind of magic happens when generational knowledge meets hard work. And the moment you walk onto Finca Las
Cocoa and Compost: Reviving the Soil in Mexico’s Cocoa Farms
Healthy plantlife? Healthy ecosystems? It all starts with healthy soils. And, when done right, the circle of life feeds itself.
Can a Cocoa Farm Restore a Jungle?
Every journey has a first step. Ours began in Comalcalco, Mexico—with the scent of cocoa in the air, the sound
Farming for the Future: How Cacao Can Save the Jungle
“Preserving a cacao plantation is a way to preserve a jungle.” That’s how Ana Parizot-Wolter puts it when we visit
Returning to the Roots: Meeting Mexico’s Cocoa Farmers
Last year, our team travelled to Mexico, where we had the privilege of visiting five incredible cocoa farms set within
What Is Raw Cacao? Understanding the Benefits and Uses
At The Cocoa Circle, our love for cacao runs deep—and raw cacao is one of the most fascinating forms of
The Ancient Cacao Ceremony Origins: Its History & Modern-Day Resurgence
As a crop, cocoa (or cacao) is rich with history and culture. So, when we talk about cacao ceremonies, naturally
What Exactly is a Cacao Ceremony? Let’s Find Out.
For centuries, indigenous communities in Central America have embraced cacao not just as food but as a sacred tool for
Cacao in Japan
Japan has become a vibrant hub for cacao and chocolate innovation, boasting products that cater to local tastes while also embracing global influences.
Cacao in Jamaica
People in Jamaica have grown the plant and used cacao beans for hundreds of years, since at least 1494. Jamaica is known for cultivating the Trinitario cacao variety.
Cacao in Ivory Coast: Where the world’s pure Chocolate begins
The cultivation of cacao in Ivory Coast began in the late 19th and early 20th centuries, thanks to the country’s favorable climate and fertile soils.
Cacao in Italy
The journey of cacao in Italy truly began to unfold during the 17th century when it was introduced as a beverage to the Italian aristocrats and the elite.
Cacao in Honduras
As the global demand for fine chocolate grows, Honduras is poised to reclaim its place as a leading producer of high-quality cacao and chocolate on the world stage.
Cacao in France
Initially consumed as a beverage among the French aristocracy, cacao in France quickly became a symbol of luxury and indulgence.
Cacao in England
England’s relationship with cacao, cocoa and chocolate spans centuries from the days of royal indulgence to the contemporary surge in artisanal craftsmanship.
Cacao in Cuba
Cuba’s diverse geography, including mountains, plains, and coasts, creates a unique terroir that influences the distinct flavor profiles of its cacao.
Cacao in Costa Rica
Costa Rica’s diverse geography, with its coastal plains, highlands, and volcanic soils, creates a unique terroir that influences the flavor profiles of Costa Rican cacao.
Cacao in China
With the opening of China to the world in the late 20th century, cacao and chocolate began to make their way into the country, initially as exotic and unfamiliar treats.
Cacao in Bolivia
40% of the cacao in Bolivia is wild, which means that the trees are born and grow without human intervention: a step ahead of organic or ecological agriculture.
Why Is Cacao Called “The Food Of The Gods”?
The term “food of the Gods” is often used to describe cacao due to its historical and cultural significance, as well as its rich nutritional and medicinal properties.
How Many Cacao Varieties Exist?
Traditionally, since 1884, there are three main varieties of cacao that are widely recognized and used in cacao creations: Criollo, Forastero, and Trinitario
Cacao in Austria
Austria is home to several renowned chocolate brands and chocolatiers who continue to uphold the country’s tradition of cacao and chocolate excellence.
Cacao in Belgium
Thanks to the premium-quality cacao in Belgium, the country offers a diverse range of chocolate varieties and creations, each celebrated for its unique characteristics.
Cacao in Belize
Belize is experiencing a cacao renaissance, marked by a renewed focus on quality, sustainability, and the production of fine flavor cacao.
Exploring the landscape in Canada
Explore the vibrant chocolate culture in Canada, from the bean-to-bar movement to top craft chocolatiers.