Fairtrade Chocolate is Good news for Callebaut.

fGreat news that Callebaut are going to start selling fairtrade chocolate from January 2011.  As one of the largest chocolate makers in the world it is an important step in the right direction.  Callebaut will supply fairtrade chocolate in dark, milk and white varieties.
Hopefully it won't be too long before all of their chocolate is certified fairtrade so that the farmers get paid a fair price for their produce.
http://enblog.ferreconsulting.com/2010/11/13/callebaut-to-launch-fairtrade-certified-chocolate/

This is Serious! We're Going to Run Out Of Chocolate!

This is a bit difficult to comprehend but bare with me.  A report in the Independent today says that

"In 20 years chocolate will be like caviar. It will become so rare and so expensive that the average Joe just won't be able to afford it."

There are several reasons for this.  Firstly, demand for chocolate is growing rapidly with increased demand from new markets like China and India.  Ok, I get this bit.  Simple economics.  Where demand exceeds supply, prices rise.
Secondly, and this is where I lose the plot a little.

"Production will have decreased within 20 years to the point where we won't see any more cheap bars in vending machines – unless they are made with carob instead of chocolate," he says. "It's because the growers in West Africa only see 2p for every £1 bar. Even if you double that, it's no incentive for the next generation – which rightly expects decent working conditions. Those young people are heading for the cities. They won't stay around just so schoolchildren and commuters can continue to get their quick fix."

2p for every £1 bar? Seriously? How on earth are these people supposed to live on 2p out of every bar?


The same article says that it is the big chocolate companies that control the cocoa market.  How do they get away with this?


I have a novel idea.  Pay the farmers a fair price for their cocoa and they will produce more. Simple. 


Make it worth their while to tend their trees and look after their crops.  Teach them how to farm sustainably so that the environment is taken care of too.  The big chocolate companies have obviously made huge profits from these farmers for too long.  Time they invested some time and effort in those people on the ground. 


If you are a consumer, the one thing you can do right now is to look out for fairtrade chocolate next time you go shopping. 

Hershey's Chocolate Sign

I found this retro-style Hershey's Milk Chocolate sign in a roadside stall in South Africa.  It's strange because Hershey's is not big in South Africa at all.  Cadbury's and Nestle are the two main brands.   

Nestle to use Cocoa from Sustainable Sources in their Kit Kats

Good to hear that Nestle in Australia are going to start using sustainable cocoa in their Kit Kats.  Hopefully they will introduce it to their other brands in Australia and throughout the world.  When the giant chocolate companies like Nestle use sustainably produced cocoa then their competition must follow suit.

Hopefully it won't be too long before all chocolate comes from sustainable sources and the people who grow and harvest the cocoa beans are paid a fair wage for their hard work.

How Chocolate & Hazelnuts Made the Ferrero's Rich

Did you know the owner of Ferrero Rocher is the richest man in Italy? Or that they don't let journalists inside their factories because they fear industrial espionage?  

Find out more in the latest post on Italian Chocolate Brands.

Fairtrade Cocoa: Shouldn't All Chocolate be Fairtrade?

I was just reading an article on confectionerynews.com  which says that there is enough fairtrade for more of the bigger chocolate brands to convert to fairtrade cocoa.

So why don't they?  

Is it too much to ask for the cocoa farmers to be paid a fair price for their labour?

Consumers need to put more pressure on chocolate manufacturers to use ethically sourced ingredients.

Chocolate Video: Christmas is Coming....

With Christmas creeping ever closer I thought it would be a good time to show a Ferrero Roche advert. In our household anyway, Ferrero Roche seems to be synonymous (long word!) with Christmas.

Haven't the foggiest idea what they're saying but it looks good!

Chocolate & Beer: The New Taste Sensation?

Interesting article in the New Zealand Herald today recommending beer and chocolate as a "match made in heaven"

"If you're serious about chocolate, you have probably combined it with all manner of food and drink through pure coincidence-chocolate and wine, chocolate and cheese, chocolate and a cup of tea, chocolate and Weetbix, you get the idea.

But if you're looking for a new, delicious match, there's one gaining increasing popularity in New Zealand that comes with the tick of approval from chocolate aficionados, chefs and liquor experts: chocolate and beer."

Okay, they're not talking about lager and Mars Bars here, but I'm still a little sceptical.  

However, seeing as eating chocolate and drinking beer are two of my favorite pastimes, I may just have to give it a try.

Chocolate Brands: The History of Lindt

New article on the history of Lindt & Sprüngli in chocolate brands on buychocolateonline.org 

Interesting!

Chocolate Facts: Why Does Chocolate Seem to "Melt in the Mouth"

Good chocolate melts just below the temperature of the human body and that's why it literally melts in the mouth. 

Chocolate Covered Scorpions Mmmmm Yummm....

What is the world coming to? Chocolate covered scorpions. toasted ants. Whatever next?

THIS may be unpalatable news. Upmarket store Harvey Nichols has launched a range of insect-based food products including worm crisps, chocolate covered scorpions, and toasted ants. And if that sounds distasteful enough, the bad news is not only will you have to hold your nose while you eat them, you'll have to pay through the nose too.

The unusual range, priced from £2.95 for a packet of worm crisps to £15.95 for a tin of toasted ants, has been launched in Harvey Nichols' Edinburgh store. The line also ncludes Thai green curry flavoured crickets, toffee scorpion candy, Tequila lollipops with  real worms inside and civet coffee, which is made from coffee beans that are prepared for roasting by being passed through a civet cat. There is also a type of tea, which claims to have been picked by trained monkeys.

Join the queue at Harvey Nichols in Edinburgh and Glasgow.

 http://news.scotsman.com/news/Chocolate-scorpions-with-sting-in.6573460.jp

Bad News For Chocolate Lovers as the Price of Cocoa Soars

Thorntons are not raising prices yet, but warn that they could do if the price of cocoa continues to rise

Cocoa has surged 25 per cent in recent months to 38-year highs due to poor harvests and increasing global demand. Major confectioners such as Cadbury and Nestlé have recently raised prices by up to 7 per cent as a result.

http://www.independent.co.uk/news/business/news/thorntons-warns-prices-could-rise-2099882.html

Heed the Warning:

Had to laugh at this warning on wikihow.com

If you are allergic to chocolate, then do not eat it.

http://www.wikihow.com/Taste-Dark-Chocolate
Is it really necessary?  
Are there really people who would eat chocolate even though they know that they are allergic to it?

Still Celebrating Aero's 75th Anniversary. Here's One For The Ladies.

Before I get to the part that the ladies will enjoy I thought I would show you the South African Aero chocolate bar that I'm about to devour to celebrate Aero's 75th anniversary.

How do they get those bubbles inside?

Any how here's a U.K. advert for Aero Bubbles that I thought some of our female readers might enjoy.

Happy 75th Anniversary to the Aero Chocolate Bar

Nestle's Aero bar is celebrating its 75th birthday on Sunday.  The first Aero bar was produced in the Rowntree factory in York, England in 1935.
I think I'll commemorate the historic day by going out and getting myself an Aero. Oh the hardships I have to endure for my hobby!
Here's a South African advert for Aero that I thought you might enjoy.

Anyone for Marmite Chocolate?

"Very Peculiar" is the appropriate name for the the new chocolate bar soon to be released by the makers of Marmite in the U.K.  

As the article says it would make a good Christmas present for in-laws and I guess for anybody else you didn't like.

Think I'll pass. Thanks.

http://bit.ly/marmitechocolate 

 

New Post on BuyChocolateOnline.org

 

Am I wrong to prefer White Chocolate? 

Chocolate Quotes: Chocolate & Ageing

I have this theory that chocolate slows down the ageing process.... It may not be true, but do I dare take the chance?

-- Author Unknown

Chocolate Facts: Up to 50 million people worldwide depend on cocoa for a living and other interesting facts.

• Number of cocoa farmers, worldwide: 5-6 million
• Number of people who depend upon cocoa for their livelihood, worldwide: 40-50 million
• Annual cocoa production, worldwide: 3 million tons
• Annual increase in demand for cocoa: 3 percent per year, for the past 100 years
• Current global market value of annual cocoa crop: $5.1 billion
• Cocoa growing regions: Africa, Asia, Central America, South America (all within 20 degrees of the equator)
• Percentage of cocoa that comes from West Africa: 70 percent
• Length of time required for a cocoa tree to produce its first beans (pods): five years
• Duration of “peak growing period” for the average cocoa tree: 10 years

Source: World Cocoa Foundation

 

How Good is that Chocolate? How to Recognize Good Quality Chocolate.

Connoisseurs recognise quality when they break a piece from a bar of chocolate: the break is hard and crisp, the edges of the break are clean, the surfaces do not crumble. The nose can also detect the quality: the smell of a fine chocolate is full and rounded, but never obtrusive. One then becomes very aware of true quality on the tongue: good chocolate melts like butter, does not stick to the roof of the mouth or feel gritty, and leaves hardly any aftertaste. Its flavour is fine, delicate, complete unique.
The Association of Swiss Chocolate Manufacturers

Origins of Swiss Chocolate Brands

Ever wonder where that delicious Lindt Lindor Ball originated from?  Or that delectable triangle of honey and nougat Toblerone?
Check out BuyChocolateOnline.org for the low down on some of Switzerland's famous chocolate brands.

Top 5 Chocolate Destinations. What are yours?

Interesting article by Mainhart on Travel Buddy about the top 5 chocolate destinations:

http://www.travbuddy.com/travel-blogs/38758/Top-5-Places-Chocolate-15

I've never been to Hershey, Pennsylvania but I think that will be the one that people may have an issue with.

What's you favourite chocolate destination?

 

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Random Chocolate Fact

The United States consumes almost half of the world's chocolate every year but the Swiss eat more per person than any other nation.  The good people of Switzerland eat an average of 21 pounds  (about 9.5kg) per person per year. By comparison, Americans only eat 12 pounds (5.4kg).

 

Why Is Belgian Chocolate So Fine?

The latest post in the series on European Chocolate on BuyChocolateOnline.org investigates the reasons why Belgian chocolate is so good.  

Chocolate Quote

There's nothing better than a good friend, except a good friend with chocolate.

-- Linda Grayson

Cool New Ad From Cadbury South Africa - An Ostich's Bid For Freedom

Great advert and an interesting way of selling chocolate.

Chocolate Quote

"Nine out of ten people like chocolate. The tenth person always lies.” – John Q. Tullius

Roger Federer Debuts as Lindt's Global Ambassador

Nice to see the lighter side of Roger Federer in his new ad for Lindt Lindor Balls

Chocolate Sales Up Despite Recession

Interesting article on Confectionery News.com reporting on research group Packaged Facts' report, Chocolate Market in the US: Trends and Opportunities in Premium, Gourmet and Mass Chocolate Products.  

“When times get tough and household budgets turn frugal, spending a few dollars on a good bar of chocolate becomes a terrific way to leverage a piece of indulgence,”

No real surprise there as we all know the feel-good factor that chocolate provides. They say that chocolate sales will increase by 3% per year until 2014 when they will reach $19 billion.

The report goes on to say that Americans are experimenting more with different flavors in their chocolate including things like lavender and blueberries for those looking for a healthier option and more way-out flavors like "bacon and cheese or ethnic flavors such as curry and chipotle".  

New Article: A Brief History of European Chocolate

Just finished a new post with a brief history of European Chocolate from Montezuma to Lindt. Next we start looking a individual European countries in more depth. What are the important chocolate brands and what sets them apart.

How to Taste Dark Chocolate

Must try this next time I get my hands on some decent chocolate. Excellent article on Chow.com  

How do you eat dark chocolate? Well, put it in your mouth and chew, of course. It’s creamy, sweet, bitter, and probably very enjoyable. But what if you want to get more out of your dark chocolate experience? Learn to tell the differences between the growing number of varieties? Like tasting wine, you’ll have to apply a little more thought and awareness. You must learn to recognize things like snap, aroma, texture, and finish.

Join us on our voyage of discovery as we learn more about European Chocolate  

The difference between American Chocolate and European Chocolate

Chocorific give a nice explanation of the difference between American Chocolate and European Chocolate. They say:

American chocolate tends to be lighter and sweeter than European chocolate. In addition, the flavors are clearer and more defined. In fact, European chocolate is often referred to as "bittersweet" chocolate because it's not as sweet as American chocolate.

Another major difference between American chocolate and European chocolate is the amount of cocoa butter and sugar in each. In addition, butter and creams in Europe have a higher fat content. They also add alcohol to some of their fillings to help bring out the flavor. In America, 36 states ban this practice.

Most people have a preference towards one or the other, but it really depends on your palate, so there's really no way to say definitively which one is best. If you were raised on European chocolate, you might find American chocolate to be too sweet. Conversely, if you were raised on American chocolate, you might find European chocolate to be too bitter. Why not try to enjoy both?

 I agree. Neither one is wrong or right. It really comes down to taste. Find out more about where you can buy chocolate online.