Chocolate Inclusions (Resources)

Carefully curated information for chocolate lovers.

BOOKS

Bread, Wine, Chocolate: The Slow Loss of Foods We Love by Simran Sethi (and chocolate tasting guide)
Meaningful Work: A Quest to Do Great Business, Find Your Calling, and Feed Your Soul by Shawn Askinosie
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
Bean-to-Bar Chocolate: America’s Craft Chocolate Revolution: The Origins, the Makers, and the Mind-Blowing Flavors by Megan Giller
Making Chocolate: From Bean to Bar to S’more by Dandelion Chocolate

ARTICLES

“CCN-51: Cocoa’s shining light or a risky monocrop?” (ConfectioneryNews)
“For those who think white chocolate isn’t ‘real’ chocolate, have we got bars for you” (The Washington Post)
“Why An Oversupply Of Cocoa Is Bad For Chocolate Lovers” (Forbes)
“Opinion: Getting to know the chocolate supply chain” (Devex Newswire)
“Chocolate Shouldn’t Be Cheap” (Eater)
“‘Once this was all trees, but they burned them to plant cocoa’: the ruin of West Africa’s rainforest” (The Guardian)
“Is it time for a second look at West Africa?” (The Chocolate Project)
“Before you eat that chocolate Easter egg, think about the people who produced it” (Los Angeles Times)
“Beyond fair trade: These bean-to-bar chocolate makers are upping the ante on working with cocoa farmers” (Financial Post)
“Premium chocolate ‘leg up’: How to win fine flavor cocoa status” (ConfectioneryNews)
“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

Uncommon Cacao: “2016 Transparency Report” (August 2017)
VOICE Network: “Raising Farm Gate Prices” (April 2017)
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.)
International Labor Rights Forum: “The Fairness Gap: Farmer Incomes and Root Cause Solutions to Ending Child Labor in the Cocoa Industry” (December 2014)
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)
Nature: “Flavor network and the principles of food pairing” (December 2011)
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
Ecole Chocolat
Chocolate Noise web series
FOODENSITY
Well Tempered Facebook group for fine cacao and chocolate professionals
The Chocolate Garage short films