The way forward in a volotile cocoa market

Cocoa prices have been subject to immense fluctuations. Not only exogenous influences are to be accounted, but so are endogenous factors, in particular the conduct of market players.

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The Chocolate Life, the on-line community for chocophiles just presented the results of a chocolate tasting where the Blanxart 82% Congo chocolate from the Mountains of the Moon rated among the best!

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We will be present at the BIOFACH Fair in Nuremberg in Germany between February 17 to 20, 2010.

Visit us in Hall 4, at the African Pavilion, and taste our organic and fair trade certified single origin vanilla and cocoa.

Best regards from the Mountains of the Moon™

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During fermentation and drying of our cocoa we keep temperatures in range of 40 – 45 C. Temperatures below this range lead to incomplete fermentation; above they destroy vital proteins and enzymes that shape the flavour of cocoa and determine its nutritive value. Very critical is a gentle drying phase. It helps to reduce acidity and to allow ample time for oxidization and the development of an intensive chocolate aroma. Read more

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In November we received support from FFEM in France to introduce shade trees into the cocoa plantations of the members of the farmer association. Read more

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