#cacao forastero

[bloghedonista]

Todo sobre los chocolates Bean to Bar de Blanxart y sus diferentes gamas de producto elaboradas a partir de los diversos orígenes del cacao

La historia de estos deliciosos chocolates Bean to Bar de Blanxart se remonta a 1954 cuando el maestro bombonero Francesc Agrás quiso conocer todos los secretos para conseguir la excelencia en la elaboración de chocolate y bombones pasando por las más selectas pastelerías y bombonerías de Europa. A su regreso de este aprendizaje fundó su obrador en el barrio de Les Corts de Barcelona. Fue un…

[quibbs126]

Also I’ve been thinking about Forastero Dragon a lot now, and I really like them. And I may be going overboard in some areas

I just want to say my ideas for them somewhere, so might as well do it here

I have some stuff for the other parent too, it’s just that I don’t have a name yet, other than it starts with “Dark”

So basically, Dark Cacao’s origin story is that his Cookie parent (I think it’ll be his mom) wanted a child, but wasn’t having any luck, perhaps because the dough she was using was too weak. So she went to Forastero in the hopes they would grant her wish. They decided to do so by giving her a small piece of their own dough or blood (not sure which because dragon), and the result this time was Dark Cacao Cookie

So Forastero is more like a donor than Dark Cacao’s actual parent. By current day they’re both well aware of the situation between them, and while they don’t really have a parent-child relationship or refer to each other as such, Forastero does have at least a passing interest in Dark Cacao

But then as for the “maybe going a bit overboard” thing, I was trying to embellish them a bit, and I came up with an idea that they have a sword sticking out of their head, which in their Cookie form manifests as some sort of shrapnel horn (since having a whole Cookie sized sword running through a Cookie sized Cookie’s head would look off)

But also that maybe the sword seals some sort of shadowy curse that Forastero has, sort of similar to Berserk Dark Cacao but a dragon, and taking out the sword from their head activates it

But I also feel like maybe that’s too much. I mean the sword I think I can keep, since that’s just a cool detail, but the shadow curse thing is probably going a bit ham

I don’t know really, I guess I just wanted to talk about my ideas for Forastero since they’ve been in my mind, but I’m still having trouble trying to draw them

But at this point I might just make these two my “canon” versions of Dark Cacao’s parents, because I really like it. I’ll still draw them for the request though

[marketblogresearch]

Cacao Market Trends, Sales, Supply, Demand and Analysis Forecast 2030

The Insight Partners is excited to announce the release of groundbreaking findings in its latest market research report, "Overview of Cacao Market Share, Size, and Forecast | 2030". The panoramic research, conducted by our team of seasoned experts, provides valuable insights on the Cacao market forecast, key trends, drivers, challenges, and opportunities within the Cacao market.

The report unveils a detailed Cacao market analysis of the current Cacao market size and projects future growth trends based on historical data and market dynamics. At our research firm, we aim to help investors by providing both qualitative and quantitative data through this study. This global Cacao market report, competitive landscape, risks and barriers to entry for market players, sales channels, distributors, and Porter's Five Forces Analysis.

Businesses must have a firm understanding of the market, before making significant investments. It makes financial sense to allocate a modest portion of your company's expenditure to reliable market research. With a team of well-versed experts, we deliver actionable insights and strategic intelligence to help businesses navigate the complexities of the market landscape. Our commitment to excellence and innovation sets us apart as a trusted partner for organizations seeking a competitive edge.

Why Opt for Our Cacao Market Research Report?

Our researchers employ a multi-faceted approach to data collection, utilizing primary and secondary sources to ensure the breadth and depth of information.

Our researchers analyze consumer behavior, market trends, and brand positioning methods. Every piece of data undergoes a rigorous validation process to ensure accuracy and reliability.

We prioritize clarity and conciseness in our reporting, presenting findings in a format that is easily digestible for our clients.

We develop customized analytical models tailored to the specific nuances of the Cacao market, allowing us to uncover hidden patterns and trends.

The report answers the following questions:

What are the primary factors driving the Cacao market growth during the projected period?

What region is likely to witness the most substantial growth?

Which Cacao market trend will take center stage in the coming years?

What are the key challenges hindering the Cacao market expansion?

Emerging Trends: Our report uncovers emerging trends that are poised to reshape the Cacao market equipping businesses with the foresight to stay ahead of the competition.

Competitive Landscape: The Insight Partners explores the competitive landscape, offering insights into key Cacao market players, their strategies, and potential areas for differentiation. The key companies in the Cacao market are Archer Daniels Midland , Barry Callebaut , Blommer Chocolate , Cargill, Incorporated , CEMOI , Cocoa Processing , Daarnhouwer , Dutch Cocoa , Newtown Food , Olam .

Consumer Insights: Understanding consumer behavior is pivotal. The report includes a comprehensive analysis of consumer trends, preferences, and purchasing patterns.

Market Segmentation- The report breaks down the Cacao market into key segments, providing a detailed examination of each segment's market size, Cacao market growth potential, and strategic considerations.On the Basis of By Product Type this market is

categorized further into-

Forastero

Criollo

Trinitario

On the Basis of Application this market is categorized further into-

Food and Beverages

Cosmetics and Personal Care

Pharmaceuticals

On the Basis of Geography this market is categorized further into-

North America

Europe

Asia Pacific

and South and Central America

Key regions Cacao Market Research Report:

North America (U.S., Canada, Mexico)

Europe (U.K., France, Germany, Spain, Italy, Central & Eastern Europe, CIS)

Asia Pacific (China, Japan, South Korea, ASEAN, India, Rest of Asia Pacific)

Latin America (Brazil, Rest of Latin America)

The Middle East and Africa (Turkey, GCC, Rest of the Middle East and Africa)

Rest of the World

Published By :-

Avi Raj

Senior Market Research expert at The Insight Partners

[thebusinessmagnate]

Mauricio Varela & Lucia Montero: Tapir Chocolates in Costa Rica Crafting Vegan Deliciousness by Chocolatiers Supporting Tapir Conservation

The Business Magnate. Do you know that Chocolates are an Aphrodisiac? Oh yes, chocolates have ingredients that put our brain chemicals into a frenzy when consumed. A good frenzy is where our brain is stimulated, energy is elevated, and blood flow is increased. Especially Dark Chocolate which has more pure cacao content, contains chemicals like serotonin and phenylethylamine. These chemicals trigger the brain’s activity; thus, giving this nice satisfying feeling when consuming chocolates. Costa Rica, a Latin American country in the  Central American region, is known for its historical production of cacao Beans. The country has the perfect geographical location, soil quality, and climate conditions suitable for growing cacao. Used as a form of currency a very long time ago, cacao production in Costa Rica has come a long way in production and manufacture. Combining cacao content with food, beverages, and cosmetics has become an integral part of consumer preferences in global markets. The unique fragrance, mouth-watering delicious taste, velvety textures, and smooth brown and muddy color invoke a sense of being one with nature and with oneself.

Keeping in line with the health benefits and consumer preferences of integrating cacao into food, beverages, and cosmetics today, this article will share the story of one such couple being committed chocolatiers in Costa Rica, who together are making a delicious difference and a positive environmental impact. By crafting tasty dark chocolate bars in 10 different flavors at Tapir Chocolates, the company locally finds and sources its cacao beans from different regions of the country itself, thereby respecting and continuing its Latin roots and Costa Rican gastronomy in cacao production. Aiming to provide only premium, high-quality dark chocolates to the people, Tapir Chocolates are also vegan and additive-free! This article will also share interesting insights into how the chocolatier connoisseurs – Mauricio Varela-Naranjo and Lucia Montero-Cole, show their support through Tapir Chocolates for the Nai Conservation – an organization in Costa Rica that solely works to protect and preserve the conservation of the severely endangered species of the Baird’s Tapirs. 

Tapir Chocolates:

Co-founded in 2014 by chocolatiers and connoisseurs – Mauricio Varela and Lucia Montero, Tapir Chocolates was founded and established in Curridabat, San José, Costa Rica. the couple, who were on their journey together conducting research into the varieties, versatilities, and utilities of the Theobroma Cacao Tree (Theobroma is translated to English to mean “Food of the Gods”). This tree produces three different types of cacao – Criollo, Forastero, and Trinitario. Therefore, here, the couple – Mauricio and Lucia on their mission to create the type of dark chocolate sourced from raw organic and pure ingredients from the Costa Rican land itself that has full cacao content. Aimed at crafting chocolates that are not only of premium quality, but which are also healthy, vegan, additive-free, preservative-free, delicious, and all handmade, the couple finally made their dreams come true when they founded and established Tapir Chocolates in Costa Rica. The chocolates made at this company have either 100% pure cacao content in their chocolate bars or 75% cacao content. Making only dark chocolates, the couple prioritizes environmental conservation at the company’s core. With ten different flavors of chocolate bars combined with the country’s tropical fruits, Tapir Chocolates are sold locally weighing at 50g per bar. Considering people’s preferences today, the chocolates are also made gluten-free and unadulterated to offer a healthy and comforting delicious aphrodisiac experience. Tapir Chocolates strictly has a no-child employment policy respecting and adhering to legal work and employment exploitation rules. 

Lucia Montero-Cole – an entrepreneur and fellow environmental activist has been working in the Food and Beverages sector in Costa Rica for a few years now. As part of the International Research and Exchanges Board (IREX) in Costa Rica, Lucia takes part in this non-profit organization that aims to “Invest in People and Inspiring Change.” The organization empowers the youth, cultivates good and strong leaders of the country, strengthens institutions and business organizations, and provides access to quality information and education. Lucia takes part specifically in the “YLAI Program” – Young Leaders of the Americas Initiative Program. Lucia’s goal today is to help her chocolate business gain traction by challenging areas in scaling and expansions. 

Mauricio Varela-Naranjo is the Director and Co-founder at Tapir Chocolates alongside Lucia. Being the Chef Chocolatier at the company, Mauricio also oversees operations in Product and Design, and Project Management. Working in close quarters with supporting cacao producers, Mauricio aims to provide people with the best quality dark chocolates in the healthiest way possible. He works passionately and with utmost determination and commitment to bring together sustainable chocolates and ethically produced community-based cacao beans. Interested in regenerative economies, Mauricio is still aimed at building Tapir Chocolates, as in his own words – “from bean to bar”!

Conservation Efforts of Tapir Chocolates for The Baird’s Tapirs:

The Nai Conservation in Costa Rica was founded by Esteban Brenes-Mora – a biologist and expert on Tapirs. His organization is on a mission to save the endangered South American species of the Baird’s Tapirs. With a steep decline over the years, this species is now estimated to have only a few thousand surviving in the entire world. With increased deforestation activities, human disturbances, and illegal activities of trafficking, and poaching, the Baird’s Tapirs are vanishing through the years in enormous numbers. 

Chocolatiers, Environmentally conscious, and Tapir activists – Mauricio and Lucia, the co-founders of Tapir Chocolates, have integrated their chocolate manufacturing and producing company in the food and beverages sector to show their support for this endangered species in Costa Rica by allocating a percentage of their sales profits into the Nai Conservation organization. By volunteering in activities and environmentally educating the people through programs, and social and art events, the founders at Tapir Chocolates have a strong union with the organization. Mauricio and Lucia encourage their customers and the public to be educated on the imperativeness of Tapir Conservation. The Baird’s Tapirs, known as the “Gardeners of the Forest”, will hopefully be protected and conserved to protect vital ecosystems around the world with our committed activists and local supporters.

Visit More : https://thebusinessmagnate.com/mauricio-varela-lucia-montero-tapir-chocolates-in-costa-rica-crafting-vegan-deliciousness-by-chocolatiers-supporting-tapir-conservation/

[nonperfect]

Cacao y chocolate.

Poder disfrutar de un manjar que está rondando por aquí desde hace 2500 años, ya tiene su cosa. Sólo por eso, ya merece un respeto. Foto de Pablo Merchán Montes en Unsplash El cacao llamado criollo es el que bebía el Emperador Moctezuma. Es uno de los más escasos. Hay dos tipos más: el forastero  que es el más cultivado y el trinitario que es un cruce entre los dos anteriores. El que se tomaba…

[globalmarketdatabase12]

Cacao, the plant that produces chocolate, is rich in minerals and antioxidants. Commercial milk chocolate includes sugar, cocoa butter, milk, and a small percentage of cacao. Contrary to milk chocolate, dark chocolate contains a much higher amount of cacao and less sugar. According to the market database, dark chocolate manufacturers continue incorporating organic ingredients and natural sweeteners to support the health & wellness trend. The health benefits of dark chocolate continue to set it apart from milk chocolates. 

[oramos2096]

Chocolate: Origins

Today, chocolate is nothing more than a sweet that you can pick up at just about any store. It can be a simple candy bar, a powder form for hot beverages, or even in chips for baking! One may think that chocolate was always this way throughout history and not know its true origins. More surprisingly, many may not know that chocolate comes from a plant or that it had a spiritual and economic importance in the past. The place of origin is Mesoamerica, most commonly used in the areas inhabited by the ancient Olmecs, followed by the Maya, and ultimately followed by the Mexica, or Aztecs. That doesn’t mean that chocolate only grew in these regions, in fact many of the trees grew in the Amazon Rainforest.

The plant is called Cacao and grows on Cacao Trees. To us, its just another tree bearing us fruits to enjoy. To the ancient Mesoamericans, this tree was sacred to them. In Mayan culture, the tree was “the tree of life”, and the beverage they made from the cacao beans was the “food of the gods”. Cacao was represented in glyphs as a fish. This is due to the syllable ka, which is depicted as a fin derived from the glyph kay (fish). So, a fish with two fins would have the ka syllable repeat which is the word kakawa. The modern term, cocoa, was coined by the English when cacao has made its way into Europe and was a simple misspelling of the word cacao, and it stuck that way to this very day! Now, we can differentiate them by calling a pre-processed form as cacao, and as cocoa when its processed into powder or as chocolate as the solid.

There are different “breeds” of cacao trees, or variations. There is the criollo, forastero, trinitario, and arriba. Archeological studies shown that the first domestication of these trees was with the Criollo Cacao trees, which is also the most popular cacao, roughly 5000 years ago in modern day Ecuador. This would make cacao truly originating in the rainforests of Ecuador, before it made its way into Mesoamerica. Forastero cacao is the most common cacao bean. Trinitario is a cross breed between Forastero and Criollo. Arriba is originated in Ecuador and is considered to measure up to the high standards of Criollo. Cacao contains alkaloids that can help identify them, the two most important being caffeine and theobromine, making it the only plant in Mesoamerica that contain them both. The trees themselves can only grow under certain conditions, such as in shady areas (commonly under the taller trees in the rainforests such as banana or coconut) and in warm, humid climates. Of all the cacao pods formed from its flowers, only three of every thousand will yield a fruit, each producing about 30 to 40 cacao seeds.

After they cultivate the pods, there is a series of steps to make the cacao into chocolate: fermentation, drying, roasting, and winnowing. They crack open the pods and scoop out the insides that are then left to ferment for a few days until the pulp is removed from the seeds. The seeds are then set in the sun to dry out and then are roasted. After roasting, the seeds are cracked open and they separate the cacao nibs from the shells through winnowing until they can completely get the nibs isolated and discard the shells or use them as fertilizer. The nibs are then ground up and blended into an almost liqueur in which they mold it into the desired shape. Most commonly, the grounded-up nibs were then mixed with water and spices to make the first cacao beverage. The cacao beans contain cacao butter and cacao solids. The butter is the fat content in the cacao, while the solids is what remains after the butter is pressed out. When they are ground, the resulting paste is known as cacao liqueur or cacao mass.  

There are different types of chocolate today: dark, milk, white, and ruby. Dark chocolate are at least 35% cacao solids. Milk chocolate is processed chocolate with milk and sugar added to it, containing less than 30% cacao solids. White chocolate is just cacao butter mixed with sugar and milk and no cacao solids. It is really just the fat part of the cacao bean with sugar and milk! Ruby chocolate is relatively new, introduced in 2017, and is made from ruby cocoa beans. It’s a secret on how its produced, but speculation is that it is made from unfermented cacao beans and has a solid content lower than that of milk chocolate. There are also labels attached to chocolate products. “Single origin” chocolate is made from cacao from the same plantation. “Single variety” chocolate is made from the same variety of chocolate but from various plantations. “Semi-sweet” and “bittersweet” dark chocolate are the ones that contain different percentages of sugar, but without milk.

Back to the glyphs of cacao, the fish (kaka) is usually accompanied by a glyph representing corn (wa). Put together makes the representation of cacao (kakawa, the “a” at the end is not pronounced). Cacao in Mayan times was used as currency in trade, due to its high value as a “drink of the gods”. Realistically, only the elite had enough cacao to enjoy the beverage, so the common people used it just as currency.

sources:  De Orellana, Margarita, et al. “Chocolate: Cultivation and Culture in Pre-Hispanic Mexico.” Artes De México, no. 103, 2011, pp. 65–80. JSTOR, www.jstor.org/stable/24318969. Accessed 29 Nov. 2020.

[the-history-of-chocolate]

Cacao/Chocolate Origins

Located in the checkout sections of the grocery stores or even having its own little aisle, chocolate is a staple in anyone’s shopping excursions. It can be bought and enjoyed all over the world by anyone. At very low prices, consumers can purchase the sweet treat at any time they desire. However, nobody blinks twice at the chocolate; they just grab what they like and go. They do not question where chocolate was originally from or its historical significance, almost like they just appeared in the store one day and that was it. The origins of cacao are fascinating and what the cultural significance cacao was to the people of Mexico, Central and South America.

The origin of the cacao tree can be argued that it is originally from Meso-America or Ecuador. The theory goes that it originally came from Ecuador and it slowly started spreading north making its way to Meso America. There is no official stated place of origin but it is acknowledged that it did come from the Mesoamerica. The first domesticated tree is believed to be the Criollo, as it is known as the holy grail of cacao, making it the most popular of the 4 types of domesticated trees. The other 3 types are Forastero (the most common type), Trinitario (crossbred from Criollo and Forastero), and Arriba (the original of Ecuador). Cacao can only be grown in hot and shady areas, making Meso-America and South America (and later Africa), the most ideal places to grow. The growing and harvesting of the cacao is a very long process: first they need to harvest the pods from the trees very carefully, next the cacao nibs are scooped out of the pods and fermented for several days, then the nibs are ground and made into chocolate.

Cacao was not only used for consumption; it was used in currency and trading. During the Pre-classical period the Olmecs, located in the Gulf Coast around the years of 1500 to 400 BCE, would trade cacao with each other along with items such as jade, obsidian, rubber, pottery, and feathers. During the Classical period, Mayans, located in Lower Mexico extending to Honduras from 200-900 CE had a much more written out history with cacao. They used cacao as currency; since their economy was based on cacao beans, their wealth was based on how many cacao beans were in your possession. The Mayans had vessels where they kept cacao; the way this was proven was one, they used the glyph of kakaw all around the vessels and two, scientists found two chemical compositions of cacao called Theobromine and Caffeine. According to the Power of Chocolate, “to identify theobromine, Hurst used some basic tools of analytical chemistry… Hurst confirmed the presence of theobromine in Rio Azul pot” (Edgar, 21). If it were not for the chemicals present in the jars, there would only be speculation about whether or not those jars would have held cacao. According to the Popol Vuh: Creation of the Maya, there is a tale of the hero twins to explain the origin of the cacao tree. The Sacred Tree has an important part in Mayan creation; it holds the sky from the Earth. 

Cacao held a very important part in Mayan history, along with cacao holding a far more important role in the past other than it being a tasty treat during a trip to the grocery store.

[quibbs126]

Are there any fankids that you need flavour/character ideas for?

Yeah I do. Honestly, maybe it’ll help me get some motivation to do them too

Alright, so first I’m gonna list character idea ones, along with the names I already have for them (because sometimes people suggest names for them despite me already having them)

Dino Sour/Abyss Monarch: Gummy Shark

Popcorn/Banana: Banana Chip (originally it was Popcorn Ball, but they looked too similar to Popcorn)

Coffee Candy/Cherry Ball: Cherry Candy

Mint Choco/Rockstar: Mint Toothpaste (honestly I’m half considering giving them an occupation name, but that’ll only be once I have a character for them)

Pomegranate/Affogato: Pomegranate Sundae

Crunchy Chip/Red Velvet: Blackout

Affogato/Cream Unicorn: Coffee Pavlova

Black Raisin/Licorice: Grape Licorice

Latte/Almond: Almond Milk (I do have that they use milk magic, but I don’t know what else to do)

Cherry/Herb: Spring Blossom (though open to change)

Abyss Monarch/Electric Eel: Blue Ring

Alright, I should stop on characters now, now let’s just go to quickfire flavor ones (these are the ones you suggest names for)

Raspberry/Caramel Arrow

Kumiho/Werewolf

Shining Glitter/Herb

Electric Eel/Box Jellyfish (this is oc x canon, but I cannot for the life of me come up with a good name and it’s an old request that I want to do, but I’m stuck at the name)

White Lily/Pomegranate (best I have is Poppy, and I’m using Spider Lily for Pomegranate/Hydrangea)

Cotton Candy/Fig

Cream Unicorn/Stardust

Hero/Sandwich

Shadow Milk/Lychee

Herb/Parfait

Timekeeper/Longan

You don’t have to do all of them, but some help would be appreciated please

Edit: oh wait, some parent requests I forgot but also want to ask

First off, can someone PLEASE help me with the other Dark Cacao parent? I have asked multiple times. I have one named Forastero, so that covers the cacao part, and the other one I want to give the prefix “Dark”, but she doesn’t have to be a cacao bean or anything

And then the other one is parents for Kumiho and Vagabond

[johnfuture]

Roasted Cacao Beans Market Trends, Overview, Competitive Breakdown and Regional Forecast for 2032

It is possible that there would be a higher need for cocoa beans as middlemen since the chocolate industry is predicted to expand significantly in developing countries like China and India. The roasted cacao beans market is expected to increase due to the growing significance of coating in the processing of fruits, vegetables, and cereals for improved flavour.

The global cacao beans market is expected to witness a significant CAGR of 7.4% in the forecast period and to be valued at more than USD 28.4 billion by 2032.

The chemical is used in various industries, including functional food and beverage, confectionery, medicines, and cosmetics, due to its positive health benefits, including reducing the symptoms of hypertension and chronic fatigue syndrome.

Currently, organic farming accounts for 4.6% of cocoa bean production. Since it is a challenging crop to grow organically, there are still challenges in increasing total production to meet consumer demand for organic agricultural goods.

Request for Sample Report: https://www.futuremarketinsights.com/reports/sample/rep-gb-11089

The European cacao bean industry needs a steady stream of cacao beans with the necessary qualities to meet our wide range of end uses. The complicated market for chocolate and goods derived from cacao requires a variety of cacao beans to suit consumer demands for quality and taste, as well as cost-effectiveness, food safety, and efficiency.

Key Takeaways from Market Study

The cacao beans market is expected to expand at a CAGR of 7.4% over the forecast period.

The cacao beans are expected to have a market value of US$ 28.4 billion by 2032.

Among the bean type segment, Forastero is dominating the segment, holding around 80%. The revenue and it is expected to have a CAGR of 5.3% over the forecast period.

Among the application segment, Food & Beverages is expected to dominate the cacao beans market, holding more than 65.6% revenue share, and it is expected to develop around 5.3% CAGR over the forecast period.

Among the natural segment, conventional dominated the nature segment, holding around 87.5% in 2022, and it is expected to grow with a CAGR of 6.2% over the forecast period.

Among sales channels, B2B is dominating the cacao beans market and expected to dominate the market in 2032.

North America holds a significant share of 85.9% in the cacao beans market.

 “The increasing consumption of chocolate products and changing lifestyles are escalating demand for Cacao-beans,” says a Future Market Insights analyst.

Competitive Landscape

Leading producers in the worldwide raw cacao beans market are heavily investing in R&D to provide novel and distinctive product offerings. In addition, these leading companies in the cacao bean market are focusing on joint ventures, mergers, and acquisitions to broaden their geographic reach and boost their current production capacity.

Preview Complete Report:https://www.futuremarketinsights.com/reports/cacao-beans-market

[farehamwinecellar]

Mozart Strawberry White Chocolate Liqueur 15% 50cl

Mozart Strawberry White Chocolate Liqueur is a premium strawberry and white chocolate liqueur made the city of Salzburg, Austria, the birthplace of the great composer himself. It is made with 100% all-natural ingredients. 

The Mozart Distillery was founded in 1954 and has built a reputation for producing high quality chocolate liqueurs and are the go to chocolate liqueur for barmen and many cocktail recipes around the world. The current Master distiller and chocolatier is Dietmar Fadinger.

The high reputation of Mozart Liqueurs is the result of the combination of completely natural, excellent quality products and Mozart’s special manufacturing process. The base product for all of the chocolate liqueurs is a cacao macerate. A specially selected, bespoke blend of two special cacao beans from West Africa, Forastero and Trinitario beans, is macerated in beet sugar alcohol for 2 months in oak barrels. During the maceration process, apparently the distillery plays Mozart to the macerating beans to help break them down, a process they call soundmilling (loud and low notes, a little like ultrasound. This helps break the beans down. Some of the macerate is used as is, some is re-distilled. There is an interesting, if a little dated, video about Mozart Distillerie here which explains the process a little more. Fine Bourbon Vanilla from Madagascar is also macerated for use in the liqueur blends.

Mozart Strawberry White Chocolate Liqueur is a combination of luxurious blend of white chocolate, fresh strawberry and bourbon vanilla blended with a high quality distillate. These exquisite ingredients are then blended with fresh cream and cocoa butter under regular stirring to create the particular creaminess of this masterpiece.

The post Mozart Strawberry White Chocolate Liqueur 15% 50cl appeared first on Fareham Wine Cellar.

from You searched for wine | Fareham Wine Cellar https://ift.tt/ICE4OFw

[my-pdiet]

Día Mundial del Cacao

Sabias que el cacao... - El origen del cacao es de Sud América entre el río Amazonas y Orinoco. - Se utilizo durante algún tiempo como moneda. - Después de la conquista de América fue traído a Europa, por los españoles - Durante algún tiempo fue considerado como un alimento de lujo - Su principal aporte calórico viene de las grasas. - Composición nutricional  después del procesado es: - Agua: 5%. - Proteína: 11.5%. - Grasas: 54%. - Mono y oligosacáridos: 1%.

Propiedades del cacao - Su nombre científico es Theobroma cacao L. - Existen tres tipos de cacao según su origen:       - el criollo que es principalmente del caribe y centro america,       - el forastero que se cultiva en áfrica y       - el Trinitario - Es un alimento estimulante - Eleva los niveles de colesterol bueno (HDL) - Control de los triglicéridos

https://www.my-pdiet.com/dia-mundial-del-cacao/

[stacysloft]

Fellow Chocolate lovers, let's take our tastebuds on a @fieldtripflavors . This new #proudlylocal ready-to-drink tablea drinks (5 bottles/670 php) comes in 5 flavors: 1) Tsokonut, 2) Pinipig, 3) Corn Flakes, 4) Chocolate Cereal & 5) Pure Cacao. They make use of Forastero, Trinitario & Criollo cacao beans sourced from Agusan Del Sur that's blended w/ milk & a little touch of sugar for mellow sweetness. The flavors they chose to infuse are interesting bec. they are not usually added to a tablea drink but are also nostalgic bec. its something we, Pinoys, usually enjoy. I especially liked the Toasted Pinipig bec. it felt like drinking a chocolate cereal drink w/ a roasted aftertone. All other flavors are interesting to try! Surprisingly, the least appealing flavor for me was their best-seller Tsokonut which had a hint of saltiness to it. 口味独特的巧克力饮料. #tsinoyfoodies #tablea #cocoa #chocolatedrinks #chocolate #chocoholic #instadrink #drinkstagram #tsokolate #flatlay #flatplayphotography (at Quezon City, Philippines) https://www.instagram.com/p/CZroGHTPbJA/?utm_medium=tumblr

[bfactmr]

Recent Technological Advancements to Propel Growth of the Cocoa Powder Market in Foreseeable Future

Cocoa powder is a mixture that remains after cocoa butter is extracted from cacao beans. Cocoa powder is one of the key ingredients in chocolate, chocolate confections and syrup.

Increasing preference for better flavor, color and texture is also driving demand for cocoa powder as a coloring agent.

The Demand analysis of Cocoa Powder Market offers a comprehensive analysis of diverse features, demand, product developments, revenue generation, and sales of Cocoa Powder Market across the globe.

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Market Taxonomy

Product Type

Black Cocoa

Double-Dutch Cocoa Blend

Triple Cocoa Blend

Bensdorp Dutch-Process Cocoa

Cocoa Rouge

Natural Cocoa

End Use Industry

Chocolate & Confectionery

Beverages

Bakery

Functional Food

Cosmetics

Pharmaceuticals

Cocoa Variety

Forastero

Criollo

Trinitario

Other Cocoa Varieties

Key stakeholders in Market including industry players, policymakers, and investors in various countries have been continuously realigning their strategies and approaches to implement them in order to tap into new opportunities.

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Some Notable Offerings by Fact.MR Report on Cocoa Powder market:

MR will provide you an analysis of the extent to which this Cocoa Powder market research report acquires commercial characteristics along with examples or instances of information that helps you to understand it better.

MR will also help to identify customary/ standard terms and conditions, as offers, worthiness, warranty, and others.

Also, this report will help you to identify any trends to forecast growth rates.

The analyzed report will forecast the general tendency for supply and demand.

Some of the Cocoa Powder Market insights and estimations that make this study unique in approach and effective in guiding stakeholders in understanding the growth dynamics. The study provides:

Details regarding latest innovations and development in Cocoa Powder and how it is gaining customer traction during the forecast period.

Analysis about the customer demand of the products and how it is likely to evolve in coming years.

Latest regulations enforced by government bodies and local agencies and their impact on Demand of Cocoa Powder Market .

Insights about adoption of new technologies and its influence on the Cocoa Powder market Size.

Overview of the impact of COVID-19 on Cocoa Powder Market and economic disruptions caused by the pandemic.

Evaluates post-pandemic impact on the Sales of Cocoa Powder Market during the forecast period.

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Competition Tracking

The report also profiles companies that are expected to remain active in the expansion of global cocoa powder market through 2026, which include

Hershey’s

Ghirardelli

Nestle

Mars Inc

Cocoa Processing Company

Olam International

Cargill Inc.

Barry Callebaut

Swiss Chalet Fine Foods

Touton

Dutch Cocoa.

After reading the Market insights of Cocoa Powder Report, readers can:

Understand the drivers, restraints, opportunities and trends affecting the Sales of market.

Analyze key regions holding significant share of total Cocoa Powder market revenue.

Study the growth outlook of Cocoa Powder market scenario, including production, consumption, history and forecast.

Learn consumption pattern and impact of each end use & supply side analysis of Cocoa Powder market.

Investigate the recent R&D projects performed by each market player & competitive analysis of Cocoa Powder Market Players.

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[rajni-123]

Global Cacao Bean Market 2021 COVID-19 Impact Analysis and Forecast to 2026 | Top Players as Cargill, Theobroma B.V., Olam International Limited, Ciranda Inc.

MarketsandResearch.biz recently published a research study on Global Cacao Bean Market 2021 by Manufacturers, Regions, Type and Application, Forecast to 2026 that defines the market size, market characteristics and focuses on key developments, major players, changing trends, and upcoming growth opportunities in the market. The report highlights the growing trend in the global Cacao Bean market. The report aims to cover new start-ups and updates from established companies to assist for future opportunities regarding the growth of the market. The report is categorized into products, types, applications, end-user, geographical analysis, drivers, restraints, competitive landscape, recent developments, takeaways from the report, etc.

The report then provides a comparative analysis by providing different aspects of the market, for instance, regional outlook, recent launches, and technological developments of the companies. The researchers have studied the historical statistics related to the global Cacao Bean market and compared it with the current market situation to provide a plausible trajectory. The report also contains factors on drivers and restrictions, including threats and opportunities across the market. It studies the global Cacao Bean market-leading players and makes their plans for the near future.

NOTE: COVID-19 has had a major impact on the world economy in addition to that on public health. This particular pandemic had caused severe economic destruction and not a single country has been left unaffected. The virus has forced businesses around the globe to change the way they operate. This report gives an analysis of the COVID-19 aftermath on the Cacao Bean market.

DOWNLOAD FREE SAMPLE REPORT: https://www.marketsandresearch.biz/sample-request/187463

Leading manufacturers’ analysis in global market:

Cargill, Theobroma B.V., Olam International Limited, Ciranda Inc., Barry Callebaut AG, Dutch Cocoa B.V., Niche Cocoa Industry Ltd., PT. Danora Agro Prima, United Cocoa Processors Inc., Cocoa Processing Company,

The research report profiles these players and provides a thorough assessment of the business and marketing strategies used by these companies. The researchers have also clarified the status of the research and development work of these players, their expanded plans in the near future, and their investment strategies to maintain their dominance in the global Cacao Bean market. According to the report, to make the most of the opportunities, market vendors should focus more on the growth prospects in the fast-growing segments, while maintaining their positions in the slow-growing segments.

Based on product types report divided into:

Forastero, Criollo,

Based on applications/end-users report divided into:

Food and Beverages, Foodservice,

The regional outlook by revenue covers the countries namely:

North America (United States, Canada and Mexico), Europe (Germany, France, United Kingdom, Russia, Italy, and Rest of Europe), Asia-Pacific (China, Japan, Korea, India, Southeast Asia, and Australia), South America (Brazil, Argentina, Colombia, and Rest of South America), Middle East & Africa (Saudi Arabia, UAE, Egypt, South Africa, and Rest of Middle East & Africa)

ACCESS FULL REPORT: https://www.marketsandresearch.biz/report/187463/global-cacao-bean-market-2021-by-manufacturers-regions-type-and-application-forecast-to-2026

Key Points of Market Table of Contents:

Market Overview: The report begins with this section where a product overview and key content on the product and application segments of the global Cacao Bean market are provided.

Competition by Company: Here we analyze the competition of the global Cacao Bean market, by company price, revenue, sales and market share, market share, competitive landscape, and latest trends, mergers, expansions, acquisitions, and market share of top companies.

Market Forecast: Here the report provides a full forecast for the global Cacao Bean market by product, application, and region. It also provides global sales and revenue forecasts for all years in the forecast period from 2021 to 2026.

Research Results and Conclusion: One of the last sections of the report where analyst findings and findings are provided.

Customization of the Report:

This report can be customized to meet the client's requirements. Please connect with our sales team (sales@marketsandresearch.biz), who will ensure that you get a report that suits your needs. You can also get in touch with our executives on +1-201-465-4211 to share your research requirements.

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[quibbs126]

(Regarding the last “Dark Cacao parents” post) Hm, that’s a tricky situation. While I can’t help you choose (both characters seem like they have a lot of potential), I can help you with the names of each of their partners!

For Dark Salt, I think Choco Ganache (or just Ganache) could work for her partner since you want their partner to be from the Cocoa Village/chocolate-based. And for Forastero (really hope I spelled that right), how about something nut based? Nuts seem like a popular food to pair with/put in chocolate, so it would still make sense. I’d personally suggest something along the lines of Dark Walnut since apparently black walnuts are a thing, but you can go with whatever.

I hope these suggestions help…but if this just ends up spawning more partners needed/more problems, then I’m sorry in advance.

You’re fine, it’s honestly probably just me causing needless problems for myself. I very much appreciate the help

I like the names you suggested, it’s just that unfortunately, I’m already using Ganache for a Dark Choco/Clotted Cream kid, and then Black Walnut for an Almond/Truffle kid

Sorry, I guess this is the problem when you have 200+ total requests and most of them are already named

I don’t know, maybe I need time away from this whole mess because I’m getting extremely picky about what I name these characters, or at least Forastero’s partner or whatever she is (I think I’m more amenable to suggestions for Dark Salt’s partner though)