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Gifting chocolate on Valentine’s Day has long been a tradition to show friends, family and lovers just how much we […]

Cacao beans are the starting point of every chocolate bar, brownie, and cup of hot cocoa. But what are cacao

Dark chocolate gym benefits go beyond taste. From pre-workout energy to post-gym recovery, this article explores how cocoa fits into

Whiskey lovers often reach for cigars, but chocolate and whiskey might just be the best pairing that makes your next

Discover the best chocolate substitutes for baking. Need to replace dark, white or milk chocolate? We got you covered! Learn

Ever wondered how a humble cocoa pod becomes the silky chocolate, rich cocoa powder, and creamy butter that bring joy

In the humid green heart of Tabasco, where the scent of cocoa hangs in the air and the soil tells

“Cocoa has a history,” Estela Lázaro says, looking out at the surrounding rainforest. Yellow cocoa pods among a mix of

Where the magic from cocoa to chocolate begins: roasting the beans. Ever tasted raw cacao and wondered how such an

Looking for some simple Christmas desserts? Christmas baking shouldn’t feel like a high-stakes pastry show. It’s meant to be joyful.

Deep in Tabasco’s rainforest, humid air hums with life and ancient trees cast cool shade. The perfect conditions for thriving

Behind every chocolate bar lies a slow, sunlit ritual. Let’s peek into the cocoa drying racks where chocolate’s rich flavour

In Comalcalco, Tabasco, where cocoa trees thrive in the humid air and from rich soil, two neighbouring farms are working

Got cacao nibs but need cocoa powder? We’ve got you. With a few simple steps, you can grind nibs into

When you picture a farm, what do you see? For most, it’s often a vast field with a few trees,

Let’s be honest – we all love chocolate, but most of us don’t store our chocolate the way we should.

Fermentation is the hidden step that turns raw cacao into chocolate with depth, aroma, and character. In this guide, we’ll

Healthy plantlife? Healthy ecosystems? It all starts with healthy soils. And, when done right, the circle of life feeds itself.

“Preserving a cacao plantation is a way to preserve a jungle.” That’s how Ana Parizot-Wolter puts it when we visit

Last year, our team travelled to Mexico, where we had the privilege of visiting five incredible cocoa farms set within

At The Cocoa Circle, our love for cacao runs deep—and raw cacao is one of the most fascinating forms of

Japan hat sich zu einem pulsierenden Zentrum für Kakao- und Schokoladeninnovationen entwickelt und bietet Produkte an, die den lokalen Geschmack treffen, aber auch globale Einflüsse berücksichtigen.

Die Menschen in Jamaika bauen die Pflanze seit Hunderten von Jahren an und verwenden die Kakaobohnen seit mindestens 1494. Jamaika ist bekannt für den Anbau der Kakaosorte Trinitario.

Der Anbau von Kakao in der Elfenbeinküste begann im späten 19. und frühen 20. Jahrhundert, dank des günstigen Klimas und der fruchtbaren Böden des Landes.

Die Reise des Kakaos in Italien begann im 17. Jahrhundert, als er als Getränk bei den italienischen Aristokraten und der Elite eingeführt wurde.

Da die weltweite Nachfrage nach Edelschokolade steigt, ist Honduras auf dem besten Weg, seinen Platz als führender Produzent von hochwertigem Kakao und Schokolade auf der Weltbühne zurückzuerobern.