The talented people who attend our chocolate making courses are an inquisitive lot and rightly so. As well as being interested in making beautiful chocolate truffles, naturally they like to know more about cocoa beans and the unique properties that go to make up chocolate.
Chocolate – the nectar of the gods in Latin – is a scare resource. Prices are increasing and the size of the bar itself is getting smaller. Last Christmas, Mondelez, the makers of Toblerone reduced the number of distinctive triangles in its chocolate bars in order to keep the price the same. For many consumers, it simply wasn’t the same.
I always knew that one need quite a lot of cocoa pods to end up with one chocolate bar, but I never actually look into this properly. Until last week, when one of our chocolate courses students ask a relatively innocent question: 'How many seeds are there in a cocoa pod?'