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The Journey From Cacao Pod to Chocolate

We hope you enjoyed Part 1 of our Chocolate Origin blog series, 'Before It Becomes Chocolate, There's a Tree'. Now we want to take you through the steps to get from the cacao pod to the chocolate we know and love: Harvesting A cacao pod will begin to ripen 5-6 months after it flowers. Image Source: Each pod contains beans, the seeds of the fruit that are shaped like a flat almond, surrounded by a sweet pulp. There are roughly 30-50 beans in a typical pod. Image Source: These beans are what ultimately get transformed into cocoa powder or chocolate. Once...

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Before It Becomes Chocolate, There's a Tree.

Photo Source:   Two hundred years ago, Carolus Linnaeus, the great Swedish founder of modern botany, gave the cacao tree it's scientific name Theobroma cacao, or "food of the gods." Follow the equator and you'll find cacao... The cacao tree is suited to grow perfectly within the latitudes of 20 degrees north and 20 degrees south of the equator. Cacao trees grow under the great canopy of towering shade trees. These graceful trees bear fruit that looks like footballs and grows straight out of the trunk. The cacao pods thrive in the tropical heat around the equator, and produce...

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How to Store Your Chocolate and Enjoy it at its Best

So you bought chocolate (yay!) and if you have the self control to not eat it all at once or you are giving it as a gift, you may wonder how best to store it. In order to enjoy it at its freshest and most delicious, follow these tips from our chocolatiers: Keep the chocolate cool but not cold (60's to low 70’s) and in an airtight container. When you are ready to eat, chocolate is best served in mid-70’s. Like vampires, chocolate does not like sunlight.  Try not to store your chocolate in the refrigerator unless the room is very warm (80’s or higher.) If...

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