The chocolate industry and economy is going through some pretty rough growing pains right now. A variety of environmental, economic and political factors have completely upturned the market, the supply-and-demand-chain, and ultimately the consumer prices.
Here is an interesting article by Cocoa Runners that lends some insight.
For day to day chocolate consumers, this spike in shelf prices will come as a bit of a shock but there is a silver lining! The cost of high quality, single origin craft chocolate being produced by small businesses will no longer seem like such a leap from the lower quality mass-produced options, and hopefully the 'normal’ consumer will start buying better chocolate.
These smaller craft chocolate makers are using sustainably farmed beans from around the world, often traveling to origin themselves to be sure they are working with ethical, traceable beans. Typically, these beans are being harvested by family businesses and locally run co-ops that work hard to be sure everyone in the chain of gets paid a fair wage.
This is a far cry from the business practices of companies producing industrial, over-processed chocolate who have historically used large harvest beans from West Africa. These plantations prioritize quantity over quality every step of the way, resulting in beans with a flat, bitter taste and lots of defects and contaminants that have to be compensated for with over-roasting, extra added sugar, chemical flavorings and other ingredients.
Who wants to eat that? Certainly not us. But how can you be sure you’re eating the right stuff?
Frank and Diana will dive into Xoco’s unique solution to creating excellent, craft chocolate on a larger scale for accessibility and consistent flavor, through a very special project that was born in Honduras…
Has your interest been piqued? GOOD!!!
Please come join us next Wednesday evening, December 11th at A. Lacroix Patisserie to hear from our special guests Frank Homann and Diana Cruz of XOCO Chocolate.
This incredible team has created three new varietals of cacao trees that they have successfully nurtured by developing large-scale regenerative farming in Nicaragua, Honduras and Guatemala.This presentation is of particular interest to anyone interested in cacao farming, agriculture and sustainable farming, as well as pastry chefs and bakers who may be interested in Xoco chocolate for your kitchens! Generous samples are available, as well as 2.5kg bags of couverture, smaller bags of nibs, and chocolate sticks for pain au chocolat.
You will have plenty of samples to taste, as well as some surprise goodies from the Tarts & Truffles kitchen. If it’s cold enough, we may even prepare some hot chocolate to further taste the subtle differences between the Maya Red and Tuma Yellow chocolates.
Seats are limited so go to the Tarts & Truffles website to register and purchase tickets.
As Tarts & Truffles followers, use your code TNTLOYALTY10 to enjoy 10% off any purchase on the website.
Feel free to throw in some chocolate bars to your order and cross some names off your holiday gift list!
Individual bars are also available during all events.
If you’re not free on the 11th, don’t worry- there’s a fun Family-Friendly Chocolate Tasting and Goûter scheduled for December 18th, a Chocolate & Wine Tasting & Pairing Class coming on January 23rd, and a Chocolate Sensory Experience to be booked by mid-February. Private bookings can be made for any of these classes for groups of 2-15 participants, so don’t hesitate to send an inquiry.
I look forward to sharing some incredible chocolate with you soon!
Warm wishes,
Lisa Allen
