Wake up and smell the coffee: Cocoa and chocolate industry can learn from coffee grading system

Wake up and smell the coffee: Cocoa and chocolate industry can learn from coffee grading system

Chocolate makers can draw on coffee industry grading standards to develop a common quality system for cocoa, says Lutheran World Relief’s manager of coffee and cocoa.


Source: Wake up and smell the coffee: Cocoa and chocolate industry can learn from coffee grading system

Goodbye scuff marks: Mars heat treats chocolate after tempering to avoid unwanted marks

Goodbye scuff marks: Mars heat treats chocolate after tempering to avoid unwanted marks

A short burst of hot air or incubation can prevent unsightly white marks on chocolate obtained via friction during production and packing, according to a patent application from Mars.


Source: Goodbye scuff marks: Mars heat treats chocolate after tempering to avoid unwanted marks

Unraveling the cocoa code: Barry Callebaut discovers undetected polyphenols as it develops ‘cocoa atlas’

Unraveling the cocoa code: Barry Callebaut discovers undetected polyphenols as it develops ‘cocoa atlas’

Barry Callebaut has found previously undiscovered cocoa polyphenols as it works with Bremen-based Jacobs University to crack the commodity’s molecular code.


Source: Unraveling the cocoa code: Barry Callebaut discovers undetected polyphenols as it develops ‘cocoa atlas’