Chocolate: From Bean to Bar


Find out how these magic beans turn into income for over 300 families in our Asháninka project.

Cacao pods growing on the tree graphics

FOOD OF THE GODS

Chocolate really is the “Food of the gods” – that’s what Theobroma cacao, the scientific name for Cacao means.

Chocolate: From Bean to Bar

FRUIT OF THE FOREST

It takes 5 years for a Cacao Tree to produce its first pods that grow straight out of the trunk.

Cacao pod split open graphic

MAGIC BEANS

Inside each pod are 40 cocoa beans. It takes about 200 beans to produce one pound of chocolate.

Drying cacao beans graphic

UNDER THE SUN

The beans change from white to dark brown as they ferment and then dry in the sun to develop their flavour.

Bag of cacao beans graphic

BON VOYAGE

The dried beans are ready to leave the forest and begin their journey to a chocolatier.

husking cacao beans graphic

NUTS FOR NIBS

One more layer to go. The beans must be cracked to remove the husk to get at the nibs – the bit that actually goes into the chocolate we eat.

Conching the chocolate graphic

TO CONCH OR NOT TO CONCH?

Chocolate gets its smooth texture from conching. Chocolate and sugar particles are ground so small the tongue can’t detect any separation – just one deliciously smooth mouthful.

Pouring chocolate into moulds graphic

BAR TIME

Finally time for the chocolate to be turned into bars, truffles or Easter Eggs.

Cool Earth Ashaninka chocolate bar graphic

RAINFOREST SAVING CHOCOLATE

Enter the Cool Earth Chocolate Bar. It’s exclusive, organic, single origin, handmade and traceable right back to the rainforest, where it’s doubled income for our Asháninka partners. What more could you want?

Buy a bar

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