News of the World
Our weekly roundup of chocolate related news, politics and products. Catch up with what’s happening every Sunday.
Week 19: May 3–10
Good morning to you!
Here’s what you might have missed around the world in the world of chocolate, the only world that matters.
Scientists have been x-raying chocolate and have captured fat bloom happening in real time at a microscopic level. Now that there is some further understanding of how fat blooms occur it may mean new production techniques for chocolate to minimize it. As for now: they’ve found that the ideal temperature for storing chocolate is 18ºC/64.4ºF.
The New Yorker ran this article on horticulturalist Paul Hadley who is working to make cacao hardier and less susceptible to diseases and pests. This is all being done in the UK(!) as a quarantine zone.
Puratos Grand-Place opened its fermentation and development facility in Ben Tre, Vietnam with the Mars group back in 2013. Now they’re testing out a new anti-poverty tax with select Japanese customers to hold and distribute a portion of sales direct to farmers.
Studies in Germany have found that eating high cocoa chocolate can accelerate weight loss. As if you needed another excuse to eat dark chocolate.
Lastly Erroll Brown, lead singer of the band Hot Chocolate who were known for their hit song You Sexy Thing, passed away this week from liver cancer.
That’s your chocolate news for Week 19 of 2015. Enjoy your coffee and we’ll see you next week.
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.