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COCOA ROASTING 101

July 13, 2017

Roasting develops the flavour in the beans from the precursors formed during fermentation and drying. During fermentation, aroma precursors, such as free amino acids, short-chain peptides, and reducing sugars, are formed, from which the typical cocoa aroma is suggested to be generated during the subsequent roasting process. Cocoa undergoes a dramatic chemical change during the […]

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INTRODUCTION: NANO_LOTS

July 5, 2017

What is Nano_Lot cocoa? Nano_Lot cocoas are available on an extremely limited basis and consequently only at specific times of the year, meaning once they’re gone, they’re gone. Those that I have chosen to feature boast the highest ratings, are of rarest qualities, and provide the most unique tasting experience. I strongly believe that these […]

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