The foto above are chocolates for me to taste and review. Royce' (2 products), Guylian Dark, Villar, Frey, and Van Houten, mostly dark and semi-sweet.
I am sorry for having forgotten where I have found the links below. I am keeping and posting them here so I have reference in the future. If anyone finds the original source please post it in the comment section so I can acknowledge them. Salamat po, thnak you.
The list below is not complete since they do not have brands from Asia and there are several artisan chocolate makers in the Philippines already. One Italian chocolate I recently reviewed is Villa del Conte.
The list below is not complete since they do not have brands from Asia and there are several artisan chocolate makers in the Philippines already. One Italian chocolate I recently reviewed is Villa del Conte.
Africa
Madecasse (Madagascar)
Claudio Corallo (São Tomé)
Divine Chocolate
Australia
Haigh's Chocolates
Tava (factory is currently not operational)
Madecasse (Madagascar)
Claudio Corallo (São Tomé)
Divine Chocolate
Australia
Haigh's Chocolates
Tava (factory is currently not operational)
Zokoko
Europe
Austria
Zotter
Belgium
Barry Callebaut
Pierre Marcolini
Denmark
Carletti
TOMS Gruppen
France
Bernachon
Bonnat
Michel Cluizel
Pralus
Valrhona
Weiss
Germany
Euromar
Hachez
Herza
Ludwig
Ludwig Weinrich
Storck
Italy
Amedei
Europe
Austria
Zotter
Belgium
Barry Callebaut
Pierre Marcolini
Denmark
Carletti
TOMS Gruppen
France
Bernachon
Bonnat
Michel Cluizel
Pralus
Valrhona
Weiss
Germany
Euromar
Hachez
Herza
Ludwig
Ludwig Weinrich
Storck
Italy
Amedei
Casa Don Puglisi
Spain
Chocovic (now owned by Barry Callebaut)
Natra
Sweden
Malmö Chokladfabrik
Swizerland
Confiserie Berner
Felchlin
United Kingdom
Cadbury-Schweppes
Red Star
Sir Hans Sloane
Willie's Cacao
North America
Canada
Soma Chocolatemaker
United States
Amano
Askinosie
Latin America/ CaribbeanAMMA (Brazil)
Chocolates Condor (Bolivia)
Chocolates Para Ti(Bolivia)
Cooperativa Naranjillo (Peru)
Cotton Tree Chocolate (Belize)
Danta Chocolate (Guatemala)
El Castillo del Cacao (Nicaragua)
El Ceibo (Bolivia)
El Rey (Venezuela)
Fenix (Argentina)
Grenada Chocolate Company (Grenada)
Hacienda Bukare (Venezuela)
Kallari (Ecuador)
Momotombo Chocolate Factory (Nicaragua)
Pacari (Ecuador)
Rain Republic Chocolate (Guatemala)
Santander (Colombia)
more links
- Chocolate Source
- Chocosphere
- Definitely Chocolate
- Academy of Chocolate
- The Chocolate Life
- Chocolate Show
- Chocolate Week (London)
- Craft Chocolate Makers of America
- Cocoa Merchants' Association of America
- International Cocoa Organization
- National Confectioners Association
- Retail Confectioners International
- Seventy Percent
- World Cocoa Foundation
- Chocolate Alchemy
- The Chocolate Man
- Chloe Chocolat
- Chocomap
- Cornell University Chocolate Resources
- Exploratorium Chocolate Issue
- Field Museum Chocolate Site
- Museo Popol Vuh in Guatemala
- ChocoLocate
- CMA Cocoa Tree
- Times Topic: Chocolate
- Adventures of a Chocolate Lover in New York
- Amano Blog
- Bitter Chocolate
- Bittersweet Blog
- Cacao Lab
- Candy Blog
- Chocolate Blog
- The Chocolate Nerd
- Chocolate Note
- Chocolate Obsession
- Exploring Chocolate
- John & Kira's Blog
- Kokoleka O’Ka Aina
- Mast Brothers Blog
- The Mind of Tcho
- Patric Blog
- Recchiuti Nibs and News
- The Republic of Chocolate
- Serious Chocolate
- Su Good Sweets
- Tao of Cacao
- Taza Blog
- Theonistas Unite
- World Cocoa Foundation Blog
Your chart about Criollo, Forastero and Trinitario is overly simplified and outdated. Cacao types are much more diverse. I learned about this stuff at C-spot, a pretty good source of information about all this (http://www.c-spot.com/atlas/chocolate-strains/). You should add them on your list of links.
ReplyDeletehi, thanks for the comment, those are the three main varieties but now there are lots of hybrids and as the link says they are strains.
ReplyDeleteI will feature those other strains next time as I delve more into chocolates.
Although what I have seen chocolate makers use to label their chocolates are the more usual/common variety. And as chocolate eater myself, I would really find it so amusing to eat a chocolate made from EET, ICS or IMC67, too technical for me. I just want to enjoy my chocolate. But I am open and hope to learn and be able distinguish those strains and hybrids from the 3 main varieties.