tag:blogger.com,1999:blog-20656993305449970132024-03-09T01:07:50.916-08:00To me chocolate is my favorite foodIt is ambitious to develop a page on chocolate, cocoa beans, pods etc... However, nothing ventured, nothing gained, so I will develop this page and hope to provide food for thought.Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comBlogger502125tag:blogger.com,1999:blog-2065699330544997013.post-18717818682815023912023-10-04T00:05:00.002-07:002023-10-04T00:05:58.606-07:00 Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-88304943712219810112023-10-03T23:54:00.000-07:002023-10-03T23:54:09.515-07:00Holiday Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-62141626428964773312023-05-24T23:14:00.003-07:002023-05-24T23:14:22.426-07:00The most sustainable bar... At Chocolatemakers everything revolves around creating heavenly taste experiences. In the most planet-friendly way possible. This is the most sustainable bar out there. Its cacao is transported emissions-free by the sailing ship Tres Homres.Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-4296073526199626372023-05-24T23:11:00.003-07:002023-05-24T23:11:22.125-07:00We waren er al enige tijd mee bezig, en eindelijk is het rolgordijn klaar. Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-56735279007793731592022-06-08T00:51:00.003-07:002022-06-08T00:51:45.915-07:00The love of chocolate is anywhere! Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-63881561284769882562022-06-08T00:45:00.001-07:002022-06-08T00:45:38.930-07:005 things you should know about the UN Ocean Conference, a chance to save the planet’s largest ecosystem5 things you should know about the UN Ocean Conference, a chance to save the planet’s largest ecosystem: The Ocean is the planet’s largest ecosystem, regulating the climate, and providing livelihoods for billions. But its health is in danger. The second UN Ocean Conference, due to take place in June, will be an important opportunity to redress the damage that mankind continues to inflict on Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-18654349066820434692022-03-11T08:33:00.005-08:002022-03-11T08:33:37.319-08:00Hazelnoten Piemonte IGPPiemonte ligt in Noord-West Italië en bevindt zich op een uniek kruispunt van de Middellandse zee, de voet van de Alpen en het Italiaanse binnenland. Het microklimaat, de hoogte, en de bodem bezorgen deze streek enkele wereldbefaamde terroir producten zoals hazelnoten, truffels en Barollo wijn.De hazelnoten uit Piemonte onderscheiden zich met hun vorm, grootte en kleur maar bovenal met hun Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-78176384467991384862022-02-25T05:43:00.000-08:002022-02-25T05:43:16.679-08:00Cocoa bean and profits Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-11609488145599339142022-01-30T04:16:00.002-08:002022-01-30T04:16:19.435-08:00Chocolate is still associated with...Valentine Theobromine: Theobromine is to chocolate what caffeine is to coffee; that is to say: the main stimulant. But whilst theobromine INCREASES the heart rate, it DECREASES blood pressure. It’s the “stimulant that relaxes” (note: dogs can’t metabolize chocolate, and it can lead to really unpleasant reactions in them .. so don’t ruin Valentine’s Day by treating your dog)Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-74272836122226634112021-10-23T06:17:00.000-07:002021-10-23T06:17:05.001-07:00Vera Hofman en Original Beans https://peterschocolade.blogspot.com/2021/10/hoe-vera-hofman-proeft.htmlGeert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-10328279106627188752021-10-07T00:05:00.002-07:002021-10-07T00:06:16.313-07:00Agroforestry is an act of resistance and resilience. For Costa Rica’s Indigenous Bribri women, agroforestry is an act of resistance and resilience.In Costa Rica’s Talamanca region, Indigenous Bribri women are championing sustainable agroforestry practices in a tradition that stretches back for millennia.Known as fincas integrales, it’s a system that mimics the diversity and productivity of the forest: timber trees provide shade for fruit Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-52430975529100231052021-09-18T06:05:00.004-07:002021-09-18T06:05:29.971-07:00We source more than just cacao. We source more than just cacao. We are passionate about cacao and therefore we source specialty cacao with an identity, building meaningful partnerships and connecting amazing cacao producers & passionate chocolate makers.https://silva-cacao.com/Source: SILVA CACAOITALIËLEI 1812000 ANTWERP, BELGIUM+32 (0)3 205 97 96Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-45718953933096104892021-09-01T23:38:00.007-07:002021-09-01T23:38:55.483-07:00Say hello to our newest family member: ESMERALDAS 50% VEGAN M!LK Say hello to our newest family member: ESMERALDAS 50% VEGAN M!Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-22643281156564548822021-06-08T23:58:00.004-07:002021-06-08T23:58:32.949-07:00Pacha de Cacao, a new super drink made from cocoa pod pulp Drink of the gods -- Cocoa Pulp?COCOA JUICE AND PULPThe transformation of astringent cocoa seeds first into cocoa beans and then into chocolate bars is pretty miraculous. A large part of the magic is down to fermentation, when the sweet pulp surrounding the cocoa seeds reacts with different bacteria and yeasts in the local environment to transform the bitter, astringent cocoa seeds Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-3884866210833036402021-04-22T01:29:00.002-07:002021-04-22T01:38:56.570-07:00GEORGIA RAMON LIMOEN & TIJM BIO WIT Deze witte chocolade is verrijkt met fruitig-fris-aromatische limoen en pittig frisse tijmolie. Helemaal voor het komende goede lenteweer en zomer!Deze verfrissende witte chocola brengt de nodige afwisseling in de zomer. Limoenen hebben een intensieve, maar vooral meet kruidig aroma dan citroenen. Ze zijn sinds de negentiger jaren behoorlijk normaal geworden in de keuken èn als schijfje in Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-52838490585727522882021-03-24T07:18:00.005-07:002021-03-24T07:18:53.643-07:00Gianduja Chocolate Gianduja chocolate is one of the most popular confections around the world. Its three basic ingredients, (sugar, cocoa and hazelnuts) have stayed exactly the same throughout time, but international chocolatiers are giving their own creative twist to this classic that now comes in all shapes, forms and Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-19290752722374591562021-03-01T00:21:00.006-08:002021-03-01T00:21:56.704-08:00Soy lecithin in chocolate Let’s talk about soy lecithin this week.Soy lecithin is a phospholipid (we could just call it “fat”) derived from soybeans. It’s an industrial waste product extracted from the sludge that is left after the soy oil undergoes a degumming process. This is why soy lecithin is the most common type of lecithin on the market; it’s a byproduct which is easily and inexpensively derived from soybean Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-35647872427945521222021-02-19T08:53:00.002-08:002021-02-19T08:53:27.016-08:00Pairing chocolate and beer. When we think of pairing chocolate with fine drinks, the first combinations that come to mind are probably chocolate & wine or chocolate & liquors (whisky, rum, tequila). But have you ever tried enjoying chocolate with beer?It might sound odd at first, but this combination can actually offer a sublime experience, with the yeast and the hop in the beer playing beautifully with the Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-47459807002745148852021-01-16T09:04:00.005-08:002021-01-16T09:04:20.837-08:00The cocoa harvest season. Let’s talk about cocoa harvest season!Once the flower on the cocoa tree is pollinated, it takes five or six months for the cacao pod to ripen. This period varies depending on the country of cultivation, the climatic conditions and the cacao variety. The harvesting period also depends on the climatic conditions in the country where it is grown. This is why you will hear about different Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-51315514512137817922021-01-08T07:28:00.002-08:002021-01-08T07:28:18.837-08:00Waarom is vanille zo duur?Vanille is al jaren een populaire smaak. Veel mensen zijn er dol op en het wordt in veel gerechten verwerkt. Maar wat is vanille precies, wat is de geschiedenis en waarom is het tegenwoordig zo duur? Vanille komt van oorsprong uit Mexico. In het Mexico van die tijd gold de regio die nu als Veracruz bekend is als producent van de beste vanille. Tegenwoordig groeit het ook op andere plaatsen, zoalsGeert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.com0tag:blogger.com,1999:blog-2065699330544997013.post-81269976375421251462021-01-07T00:57:00.002-08:002021-01-07T00:57:39.294-08:00100% cacao chocolate When it comes to sugar-free chocolate, big manufacturers usually rely on sugar substitutes. To make their products palatable without sugar, they use alternatives with lower calories but higher sweetening power. Sorbitol, maltilol, inulin and xylitol are just a few of the ingredients found in mass-produced sugar-free chocolate. They are cheap, produced in laboratories and easy to source in Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-31962420116433036872020-12-09T02:44:00.006-08:002020-12-26T07:12:40.013-08:00NIEUWJAAR 2020/21 NIEUWJAAR 2020/21ZOALS ELK JAAR 4 BUCHES VERKRIJGBAAR IN 3/4/5 MAX 6 PERSONEN1/ VOOR DE ECHTE CHOCOLADE-LIEFHEBBERStwee soorten chocolademousse"Colombia" Original Beans en Ecuador*2/ ALS HET IETS ZACHTER MAG...gianduja hazelnoot/amandel en chocolademousse"Chuncho" Original Beans*3/ WE GAAN VOOR IETS ANDERS...Amandelmelk, vanille en exotische aromas...**4/ WE Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comKortrijk, België50.8194776 3.257726322.509243763821154 -31.8985237 79.129711436178837 38.4139763tag:blogger.com,1999:blog-2065699330544997013.post-22931360671004072102020-12-03T02:02:00.004-08:002020-12-03T02:02:38.443-08:00Cheers To Beans! https://www.inpursuitofpurity.com/post/cheers-to-beans-cacao-bean-pairing-part-1-trinidadGeert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-3344022193003216452020-11-26T03:09:00.009-08:002020-11-26T03:09:44.398-08:00Roasting as a crucial step in the bean-to-bar process. Roasting is one of the crucial steps in the bean-to-bar process to develop chocolate as we know it. Whether it’s in a coffee roaster, an adapted commercial oven or a dedicated cocoa roaster, chocolate makers play around with timings and temperatures to get the best flavors out of their cocoa beans.For each origin they use, chocolate makers elaborate a so-called “roasting profile”, which is Geert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.comtag:blogger.com,1999:blog-2065699330544997013.post-44843268741606991152020-11-11T23:43:00.001-08:002020-11-11T23:43:16.237-08:00The fascinating history behind hot chocolate? As early as 500 BC, the Mayans were drinking chocolate made from ground-up cocoa seeds mixed with water, cornmeal, and chili peppers (as well as other ingredients)—a much different version from the hot chocolate we know today. They would mix the drink by pouring it back and forth from a cup to a pot until a thick foam developed, and then enjoy the beverage cold. Although the chocolate drinkGeert Vercruyssehttp://www.blogger.com/profile/15346727139457081275noreply@blogger.com