Inclusions

Carefully curated information for chocolate lovers.

BOOKS

Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi
The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes by Maricel Presilla
The True History of Chocolate by Sophie Coe and Michael Coe
Sweetness and Power: The Place of Sugar in Modern History by Sidney Mintz
The Science of Chocolate (2nd edition) by Stephen Beckett, Barry Freedman and Jennifer Harding
Chocolate in Mesoamerica: A Cultural History of Cacao edited by Cameron McNeil
The Chocolate Tasting Kit by Eagranie Yuh
The Chocolate Tree: A Natural History of Cacao by Allen M. Young
Chocolate Nations: Living and Dying for Cocoa in West Africa by Orla Ryan
Cocoa (4th edition) by G. A. R. Wood and R. A. Lass
Chocolate Science and Technology by Emmanuel Ohene Afoakwa
Industrial Chocolate Manufacture and Use edited by Steve Beckett

ARTICLES

“HCP Heirloom Cacao 13” (Heirloom Cacao Preservation)
“The secret of why we like to eat chocolate” (BBC)
“Origin-Made Chocolate: The Bars to Beat” (The Wall Street Journal)
“What separates ‘craft’ from industrial chocolate? It’s about diversity.” (The Washington Post)
“Science Explains Why Chocolate Should be Savored, Not Scarfed” (Smithsonian)
“Mast Brothers: What Lies Behind the Beards (Part 1, Taste/Texture)” (DallasFood)
“Mast Brothers: What Lies Behind the Beards (Part 2, Equipment)” (DallasFood)
“Mast Brothers: What Lies Behind the Beards (Part 3, Ingredients)” (DallasFood)
“Mast Brothers: What Lies Behind the Beards (Part 4, Confessions)” (DallasFood)

STUDIES & REPORTS

Agence Française de Développement (AFD): “Cocoa farmers’ agricultural practices and livelihoods in Côte d’Ivoire” (February 2017)
International Cocoa Organization: “Cocoa Market Review” (December 2016)
VOICE Network: “Cocoa Barometer 2015” (see a snapshot of the chocolate industry below)
Dandelion Chocolate: “Sourcing Report 2015” (Image on homepage is of this report.)
Acta horticulturae: “The impact of processing location and growing environment on flavor in cocoa (Theobroma cacao L.) – Implications for “terroir” and certification – Processing location study” (D.A. Sukha, D.R. Butler, E.A. Comissiong, P. Umaharan; August 2014)
CacaoNet (Bioversity International): “A Global Strategy for the Conservation and Use of Cacao Genetic Resources, as the Foundation for a Sustainable Cocoa Economy” (September 2012)
Journal of Cardiovascular Pharmacology: “Cocoa, chocolate and cardiovascular disease” (Monica Galleano, Patricia I. Oteiza, Cesar G. Fraga, Ph.D.1,2; December 2009)

Production and consumption graphic

RESOURCES

TheChocolateLife
Chocolate Alchemy
Chocolate Noise web series
FOODENSITY
Well Tempered Facebook group for fine cacao and chocolate professionals