Les Chocolats

As Edmond Brown our co-founder, looks through the window pondering the year ahead, we would like to share with you our determination for the year ahead. Like many of you, 2020 was truly a challenging and eye-opening year for the business, factory workers, farmers and the island of Grenada.

Production has slowed and visitors to our beautiful island, factory and bonbon shop has been scarce.

We are committed to you our loyal customers, buyers, farmers, visitors,ex-SGU students and those who support us from behind the scenes to fight and continue producing quality beans and crafting our quality chocolate so you can purchase it internationally.

We see your comments and emails and pledge to improve the availability of our chocolate in 2021, we are putting the necessary steps in place and hope to have some news on this for you all very soon.

Thank you again for your continued support!

Team GCC

Hur mår chokladtillverkarna i Sverige hösten 2020? Hur har de klarat sig under pandemin? Och hur ser de på framtiden? Svaren får du i Journal Chocolats höstnummer. Missa inte artikeln på sidorna 34–37.

Bilden på ett urval svenska bean-to-bar-choklader togs av Spangfoto.

Har du ingen egen prenumeration? Swisha 179 kr till 123 499 24 67 och meddela din postadress till [email protected] så får du tidningen inom kort – och ytterligare tre nummer därefter. Frågor? Messa till 0704-13 26 26.

Därför blir du så glad av choklad | Stig Bengmark Antioxidanter hittar vi både i te, rödvin, kryddor och inte minst i kakao. Stig Bengmark berättar här mer om antioxidanter och deras fördelar.

Criollo beans, such as the ones used in our Peruvian dark chocolate, the Chulucanas Gold, and in our hot chocolate and tea (which is only available online) are the rarest, most prized cacao beans in the entire world. I only use the best 3% of beans in my chocolate making, as I believe we all deserve the absolute best.

Team ADC went to Stockholm Sweden in July 2013 on an International small business/bakery exchange tour. These are some of the places and businesses they visited/toured.

Chokladens dag 😍
Tips: Passa på att besöka Sthlm Food & Wine på Stockholmsmässan i helgen. Där hittar du inte bara god choklad, utan även dryck och mat i mängder: http://www.sthlmfoodandwine.se/

Join us tomorrow afternoon at 3:30pm for a behind the scenes look into our bean to bar factory! We host public tours every Tuesday, but did you know we also host private tours? Whether it’s your club, group, team or a fun outing for your office, we’re booking special tours now for the holiday season. Email us [email protected] for pricing and details. We’ll get the samples ready!

AMANO WINS TWICE AT INTERNATIONAL CHOCOLATE AWARDS

We are pleased to announce that we have won a Gold and a Silver at the International Chocolate Awards. The Gold was given for our Raspberry Rose bar and the silver for our Dos Rios single origin bar. These are two of our favorite bars so the judges have confirmed what we already knew — that they are really really good. If you can’t find them at your local store, be sure to request them and then order them at http://shop.amanochocolate.com in the meantime. Thanks everyone (and especially our cocoa farmers)!

As the weather cools down, it’s time for warm chocolate drinks like hot cocoa and rich sipping chocolate. Find step-by-step instructions for these beverages, as well as truffles, cakes, brownies, and more under the recipe page on askinosie.com. A little fall baking, anyone?

Our Brazil origin chocolate bar is out on the shelves now! Directly sourced from the Bahia region of Brazil, this bar has subtle nutty hazelnut, amaretto, and tropical fruit tones like açaí that make it super complex. Brazil has scored another gooooooooaaaaaaallllllll with this one!

Kanelbullens dag i morgon!
Det firar vi med vår galet goda kanelbulle-pralin

MORE AND MORE CHOCOLATE: We just received a new shipment of Dos Rios and some other cacao beans. A 53 foot semi delivered yesterday and it was FULL! Packing it all into our humble artisan chocolate factory in Orem UT was a real trick.

It is important for us to have plenty of chocolate ready for the Holidays! I can't wait to dive in and start roasting these special beans! The smell will be intoxicating, as will the finished chocolate.

It's hard to imagine that these slippery seeds are what we use to make chocolate. Even after over 30 years of farming cacao we still fight over the best flavour fruits on harvest days. The flavours vary greatly, sometimes acidic or citrus, other times sweet like mango or strawberry. Always juicy and delicious 😋
Es difícil imaginar que esas semillas resbalosas son lo que usamos para hacer chocolate. Incluso después de más que 30 años todavía peleamos por las frutas más ricas cuando estamos cosechando. Los sabores varian mucho, a veces ácido o cítrico, otras veces dulces como mango o fresa. Siempre jugosas y deliciosas.

Learn about where chocolate comes from on our hands on chocolate tour

Life Cycle of Cacao 🌿 El Ciclo de Vida del Cacao 🌿

Goda påskpraliner hittar ni hos Chokladhuset i Nynäshamn.😋

Nu är hyllorna fyllda med Påskchoklad!
Våra chokladägg är fyllda med praliner och tryfflar. Dessa finns i tre storlekar och både i mörk eller ljus choklad.
-Litet 125,-kr
-Mellan 250,-kr
-Stort 375,-kr

Begränsat antal.
Varmt välkommen

😋🍫

Café con Leche is back since everyone's been busting down our doors demanding it after winning an Americas International last year, now with an even more delicious Maui Mokka coffee from . Each of these bars has around 7 shots of espresso worth of caffeine so it's a great way to carry around an entire tray of coffee in your pocket without worrying about spilling it. Even the non-coffee lovers in our shop have been devouring this new batch with abandon. Find it at our Kailua and Chinatown shops, KCC market on Saturday, and our online shop http://madrechocolate.com/Shop.html now before it sells out again

😋

Let's keep the week rolling with some praline truffles, dusted with my single estate cocoa powder made in my 1930's Van Houten cocoa butter press.

Liquid chocolate meets granite slab - time to temper 🍫

Cacao fact of the week: Did you know that 54% of Colombia's cacao plantations are in once illegal-crop areas, and therefore offers famers the opportunity to switch to safer crops. Cacao growing is becoming a great alternative to coca growing in Peru, and Bolivia as well.
I only have one thing to say: Viva Cacao!
http://www.bloomberg.com/news/articles/2015-11-12/in-cocaine-to-chocolate-shift-market-forces-lend-a-helping-hand

Time for the cacao to dry.

Look at these stunning Arriba Nacional cocoa pods!

Did you know that on every origin trip, Shawn Askinosie inspects the cocoa pods on the farm(s)? And this trip to Ecuador was no exception! While walking through the trees, Shawn and Vitaliano (our lead cocoa farmer) discussed some of the problems associated with growing organic cocoa, including Monillia, a fungus easily spread among South American cocoa pods. They also shared how it’s important to meticulously prune for Monilia and that other area farmers do not go to such lengths.

Just one more way that the Direct Trade relationship increases transparency--and deliciousness--in the chocolate production process!

Cacao Fact of the week:
It is vital for me to source my beans directly from the farmers. By only buying the best cacao beans (part of the world's 15% premium beans), I make sure that I pay between 50% to 200% more than the terminal market price for standard beans. To give you an idea, Fair Trade only ensures that a fixed $ amount per tonne more than the Stock Exchange price is charged (about $ 400) which is unfortunately not enough to make a difference...
http://www.williescacao.com/world-cacao/philosophy-chocolate/

Nostalgi...😊

Tão bom que só comer não é suficiente. Sorriso no rosto, mão na massa e um final de semana energizado como o nosso chocolate!

So good that just eating is not enough. Smile, hands on and a weekend full of energy as our chocolate!

Just in case you needed an additional reason to eat chocolate....
http://www.dailymail.co.uk/health/article-3532991/Want-slim-stuck-chocolate-red-wine-Leading-scientist-says-key-weight-loss-bugs-person-s-gut-counting-calories.html