International Cacao Academy

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International Cacao Academy

Cacao opleidingen & workshops

04/04/2020

How it’s made: the chocolate espresso

04/04/2020

Made a chocolate espresso. No coffee involved, just cold water, Original Beans Piura Porcelana 75% chocolate and, very important, the Choq steamer. So smooth, sweet and fruity!

23/03/2020

Original Beans Arhuaco Businchari 82% is a wonderful chocolate from Arhuaco Ancestral Lands, Colombia. It’s very full bodied and full of spicy notes. Very little bitters. Love this chocolate!

19/03/2020

An other great combination. Piura Porselana cacao and a Colombia Argote frozen espresso.

18/03/2020

Creating chocolate drinks. Dirty chocolate. Chocolate from Tanzania, coffee from Colombia. Great combination!

18/03/2020

A guillotine is used to cut cacao beans in half in order to check them on defects and development. Most of these look well developed and processed

17/03/2020

Grinding the cacao nibs to get a beautiful paste

15/03/2020

Like lanterns in the forest

14/03/2020

That looks like a high quality, defect free cacao bean!

13/03/2020

Opening a cacao pod, revealing the gold!

13/03/2020

Voor meer informatie: https://itcacademy.nl/training-cacao-1/.

Adres

Gildenveld 8
Zeewolde
3892DG

Telefoon

+31641461280

Website

http://www.internationalcacaoacademy.nl/

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