News of the World
Our weekly roundup of chocolate related news, politics and products. Catch up with what’s happening every Sunday.
Week 29: July 12 – 19
It’s the News of the Week. Happy Sunday!
Let’s start this morning off with some science! By replacing the micro-organisms that ferment cacao naturally with specially selected beer yeasts a higher quality chocolate is promised. You’ll be seeing specialty bars with these ferments on shelves pretty soon.
This article delves deeper into the issues around child labour and child slavery. Many young people have to work to make ends meet, as the author points out “the best interests of these children are also not well served by making the issues appear simpler than they actually are.”
Peru is pushing cacao growing even further to the front of its calendar with its plans to replace coca growing areas with cacao growing areas. Hopefully not the areas where people rely on it.
Hey have you ever had too much melted ice cream around? Me neither. But if you do you can use it to make chocolate cake in the microwave. Or, I would suppose, any type of ice cream would do. Tiger Tail!
That’s your news for the week. See you soon.
Being the son of a chocolatier Chris has always enjoyed talking about chocolate as much as he loves eating it. He’s an artist and designer as well as a co-founder of the Chocolate Codex.