Original photo Markus Winkler / Unsplash
TCL LIVE | News Roundup and AMA
Episode 131 of #TheChocolateLifeLIVE is LIVE from 10:00 AM PDT / 1:00 PM EDT on Tuesday, September 12th.
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TheChocolateWire
The Chocolate Wire is news/press/pr original content creation and aggregation service for the specialty/craft cocoa and chocolate industry. The Chocolate Wire’s mission is to promote the efforts of a diverse group of producers and makers around the world at low cost.
TheChocolateLife :: LIVE
TheChocolateLife :: LIVE is a series of live streamed interviews on a broad range of topics cocoa and chocolate with a diverse group of professionals from al…
Episode Overview
Once a month here on TheChocolateLifeLIVE I dedicate an episode to covering news about cocoa, chocolate, and related topics that have come to my attention.
This is that episode.
I will also be fielding questions – AMA about cocoa or chocolate – from participants in the livestream.
News Highlights in this Episode
International Cocoa Diplomacy – ICD
ICD
Virtual Tasting: 2023 Craft Chocolat Challenge Winners
The 2023 Craft Chocolat Challenge Virtual Tasting Event Each seat includes a tasting kit with full bars of ALL 12 winners of the 2023 Craft Chocolat Challenge, a link to the LIVE virtual tasting event on Sunday, November 12th, 2023, PLUS notes from Dustin and Clay. About the Tasting I
Clay Gordon
2023 Yavapai County Fair Visit
As I mentioned in the September Member Newsletter, I vaguely remember visiting the Orange County Fair in Southern California as a child, before I entered my teens. September Member NewsletterAll #TheChocolateLife updates that are fit to eat for September 2023.The Chocolate LifeClay Gordon Reflec…
Clay Gordon
Chocolate Events + Holidays Calendar
A calendar of Chocolate Festivals, Conferences, Exhibitions, Trade Fairs, and Food (& other) Holidays. This is a work in progress. Is there something missing? Scroll down for instructions on how to let us know so it can be added.
Clay Gordon
Our Masterclasses — Art Of Chocolate
Other Links & Resources
FDA says hydrogenated oils no longer ‘Generally Recognized as Safe’
The U.S. Food and Drug Administration has issued a direct final rule to complete administrative actions that reflect the agency’s June 2015 final
News Desk
Sustainable sourcing lacks visibility, posing big supply chain risks
Sole source models and a lack of raw material control are the product of short-term strategies, one Supply Chain Dive panelist said.
Kelly Stroh
Craft Chocolate & Global Kinship: The Ultimate Pairing with Shawn Askinosie, Askinosie Chocolate
In this episode, Megan Rooney, Program Development Manager at SFA, chats with Shawn Askinosie, the visionary founder & CEO of Askinosie Chocolate, about being a bean-to-bar chocolate trailblazer, making a positive impact on the lives of cocoa farmers worldwide, his upcoming Chocolate University trip…
State of the Industry 2023: Chocolate prevails in taste, texture, experience
Chocolate is a treat that will never go out of style—whether it’s a consumer purchasing it for their own consumption, or perhaps as a gift for friends or family, it is a well-loved dessert.
Liz Parker
Sweet 60 2023: The top candy companies in North America | Snack Food & Wholesale Bakery
Snack Food & Wholesale Bakery is your best source of production, technology and product news, ideas and solutions for a changing industry.
Flavor Fluidity, Food With an Edge Among Summer Show Trends
Specialty Food Association’s Trendspotter Panel tasted its way through last month’s Summer Fancy Food Show in search of the products and flavors that will influence the specialty food industry in the months ahead.The panel identified Flavor
Home - Solar Foods
Also Mentioned in the Livestream
TheChocolateWire Interview with Shawn Askinosie
I met Shawn in 2005 as he was in the final stages of figuring out what Askinosie Chocolate was going to be. We traveled to Ecuador for the University of Choc…
Meaningful Work: A Quest to Do Great Business, Find Your Calling, and Feed Your Soul
The founder and CEO of Askinosie Chocolate, an award-winning craft chocolate factory, shows readers how he discovered the secret to purposeful work and business − and how we can too, no matter what work we do.
ChoViva cocoa-free chocolate unveils latest oat muesli series
Innovative cocoa-free chocolate business Planet A Foods is using its newly created ChoViva brand for the first time in three new Kölln oat mueslis, as the business carves out a space for its ventures in a fast-rising new segment, writes Neill Barston.
Cocoa-shell fertiliser: Nestle and Cargill team up for regenerative agriculture project
CCm Technologies to transform cocoa shells discarded at Cargill factory into low-carbon fertiliser pellets for wheat farmers
Cecilia Keating
TheChocolateLife on Instagram: “If you’ve been around cocoa and chocolate you know what is shown in the photo – the husk (shell) of the beans after cracking and winnowing. For every metric tonne of whole beans, there is somewhere between 150-200kg of husk. If we assume 5 million MT of dry cocoa per year, the total amount of husk is between 750 million kilos (750,000 MT) and 1 billion kilos (1 million MT) that needs to be dealt with The most common scenarios appear to be: • Disposed of as trash• Composted or used as mulch• Burned to provide heat for steam• Used for a cocoa tisane (tea)• Used as an exfoliant in cosmetics• As a source of theobromine Another application I can think of is incorporating it into paper for packaging but only a very small amount is used this way. I also know of research to extract other chemicals other than theobromine for medical applications. What are some other ways you can think of to use the husk or shell that are not mentioned above? Please share your ideas in the comments. Perhaps we can turn one or more of them into real business opportunities to improve the lives and livelihoods of cocoa entrepreneurs. Living #LaVidaCocoa #TheChocolateLife one story at a time. #chocolate #craftchocolate #cacao #cocoa #cacau”
55 likes, 23 comments - discoverchoc on August 30, 2023: “If you’ve been around cocoa and chocolate you know what is shown in the photo – the husk (she...”
It’s A Mistake To Add Too Much Flavoring To Chocolate Truffles - Tasting Table
Chocolate truffles are known for their decadence. And similar to many high-end goods, truffles are best made with a reserved amount of flavoring.
Ryan Cashman
It’s A Mistake To Add Too Much Flavoring To Chocolate Truffles
Chocolate truffles are known for their decadence. And similar to many high-end goods, truffles are best made with a reserved amount of flavoring.
Not Mentioned
Plant-Based Growth Stalls for Some Categories: SFA Report
Research from this year’s SFA’s State of the Specialty Food Industry 2023-24 report shows that plant-based foods are no longer growing like Jack’s magic beanstalk.Instead, certain branches and offshoots, such as plant-based yogurt alternati
Questions? Thoughts? Contribute!
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