blog

Meet Karen Cordon & Christian Martinez

Chocolate maker Christian Martínez is a developer of chocolate based products in the Bean to Bar industry. Chris is a producer of origin chocolates and manufacturer of cocoa derived products for di...

Tempering Tips & Tricks for Tropical Climates 

Do you live in a tropical region? Do you struggle with tempering chocolate properly due to power problems, lack of air conditioned area or other impediments? Want to get some tips, tricks and guide...

Equipment Basics - Keep your ECGC-65A/E Running Forever

Regular maintenance takes less effort and cost, and keeps ECGC-65A/E machines working for ever. Why routine maintenance of equipment is so important?  We want to help you to protect and maximize th...

Meet Amanda Jo Wildey

Amanda Jo “AJ” Wildey is an anthropologist and certified cacao and chocolate taster based in Lima, Peru. AJ has conducted fieldwork in different cacao growing regions throughout Peru and, in 2017, ...

Flavors of Peru - Empowering Chocopreneurs© Webinar:

In 2012, Peru secured its reputation as a fine cacao destination as the craze for its Piura blanco bean spread across North America and Europe. In the decade since, we have been able to appreciate ...

SheTrades - A Global Resource for Women Entrepreneurs

Are you a woman entrepreneur looking to build a successful business plan? Are you looking to improve or learn new skills? Wish there was an international platform to connect to recourse locally and...

Meet Alain d'Aboville

Alain d'Abovile Alain’s chocolate voyage started in Madagascar where he spent his early childhood. After a career in management mostly in Europe, he travelled there again in the early 2000’s and v...

Learning the Ropes of Roasting with Alain d'Aboville

Learning the Ropes of Roasting with Alain d'Aboville There really is no magic formula to determining the best cocoa bean roasting time and temperature across the board because different size beans...

Meet Amy Coronado

Amy Coronado is the Senior Chocolate Engineer at Cocoa Press. She is a Materials Science Engineering graduate from Carnegie Mellon University who specializes in chocolate production and 3D printing...

TEMPERmental: A Guide to the Science and Craft of Chocolate Tempering with Amy Coronado an Empowering Chocopreneurs© webinar

Well tempered chocolate is the finishing touch on all your hard work up to that point. It is like the icing on the cake. Tempering gives the snap and shine that visually showcases your creation.Tem...