Chocolate Inclusions

Carefully curated resources for chocolate lovers.


“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)


International Cocoa Organization: “Cocoa Market Review” (December 2016)
VOICE Network: “Cocoa Barometer 2015” (see a snapshot of the chocolate industry below)
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)

Production and consumption graphic