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NEWS & BLOG
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The white pulp called Mucilage
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Inside a cocoa pod there is a white pulp widely referred to as "mucilage". You will find the mucilage surrounding the cocoa beans inside the pods like a protective veil with a stick texture. Although the white pulp isn’t directly used to make chocolate, it is far from being useless: the mucilage is an essential component of the fermentation process, …
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Introducing Chocolate de Mesa!
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Cuna de Piedra: The essence of tradition. Chocolate de Mesa, or chocolate of the table, is an homage to traditional Mexican drinking chocolate from Cuna de Piedra. With roots in pre-Hispanic times, the drink expresses the traditions of cacao consumption before the arrival of the Spaniards. In many places of Mexico (such as Oaxaca) drinking chocolate is still consumed regularly …
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New packaging for Solstice Chocolate
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The Solstice Chocolate bars have changed their appearance, but not their acclaimed fine flavors. Every chocolate bar has unique tasting notes that highlight the place of origin where the cacao was sourced: 70% Anamalai (India) - bright notes of passion fruit, subtle hints of peanut, and tangy raspberries 🍓 70% Camino Verde (Ecuador) - tasting notes of nuts, brown sugar, …
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WE MADE IT: Chocolate Tree is now fully restocked
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Brexit has been tough on all food importers and distributors, but WE MADE IT: all the Chocolate Tree bars made in Scotland are fully restocked on our website! Despite all the challenges, you can now order and choose from all these beauties, which include: 🥃 70% Whisky Nibs 🍸 70% Pisco Sour Nibs 🍹 70% Rum Pineapple Coconut 70% Chililique …
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Pairing wine and chocolate
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Before whisky, beer or tea, the most popular drink to be paired with chocolate was wine. The different kinds of chocolate can be combined with the different grape varieties, harvest years and origins of red, white, rosé and even sweeter wines. The most decadent food and the most decadent drink come together for an unforgettable sensorial journey! Let’s see some …
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Bean-to-Bar Chocolate Tastes Better!
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