https://forums.thechocolatelife.com/vercruysse-geert Wed, 06 May 2026 17:54:07 -0600 https://forums.thechocolatelife.com/vercruysse-geert/blog/733/ https://forums.thechocolatelife.com/vercruysse-geert/blog/733 Wed, 21 Dec 2016 09:12:45 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/717/fresh-colombian-cacaopod-in-my-shop-belgium https://forums.thechocolatelife.com/vercruysse-geert/blog/717
Just received a fresh cacaopod, form Colombia, how nice is this!!
Shall open this one very soon...



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]]> Thu, 14 Apr 2016 03:52:14 -0600 https://forums.thechocolatelife.com/vercruysse-geert/blog/415/the-future-of-chocolate https://forums.thechocolatelife.com/vercruysse-geert/blog/415 http://www.cupcakeq.com/blog/2011/7/9/chocolate-vercruysse.html
Later she started her own business in Colombia, where she is now a chocolatier in Bogot:Guau!
The City Paper "business" asked her to do some preview of the future of the Colombian chocolate. Read her story:Suzie Hoban looks atthe efforts of Colombiancacao growers toprotect their plants andfarming communitiesin a volatile industrythat despite a globaldemand is anythingbut sweet.Consider yourself a chocolatelover? Well, you are amongfriends, many friends in fact,that are growing in number every day.Fuelled by the developing economiesof Brazil, Russia, India, and China, theworldwide demand for chocolate is increasingat 2.5% a year. This may seemlike a small number, but it presents adire problem for chocolate manufacturersas they struggle to source sufficient
quantities of chocolates raw material:cacao.
The Theobroma Cacao tree whichproduces cacao beans, will only growwithin 20 degrees of the equator. Over70% of the worlds beans are grown inAfrica whilst the remaining 30% are
cultivated in Asia and Latin America.If chocolate consumption continuesto grow at this rate, by 2020 we willneed another million tonnes of cacaobeans, equivalent to the current outputof the worlds largest producer, theIvory Coast.
This problem for chocolate manufacturersis a great opportunity for cacaoproducing countries, including Colombia.To capitalise on the worlds growingdesire for chocolate, the Colombian Government has released an ambitiousten year plan to transform Colombiafrom its current status as cacao importer,to major cacao exporter. Accordingto the Plan Decenal, Colombia will increase production of cacao from the42,000 tonnes produced in 2010, to79,000 tonnes in 2014, and to 246,000tonnes by2021.
Fedecacao, the national associationof cacao growers, will be instrumental inachieving this plan. By providing technicalassistance to farmers, they aim totriple the current yield on existing plantations,and will expand cacao productioninto new regions, including manyareas formerly used for coca production.Edgar Aldana Rosillo of Fedecacaosays the Plan Decenal will not only helpfarmers, but entire rural communitiesby providing permanent jobs and liveable incomes for families, thus reducingthe displacement of rural populations.
Fedecacao estimates that the PlanDecenal will create 76,500 jobs directlyinvolved in cacao cultivation and38,250 additional jobs in the broaderindustry.The success of Plan Decenal relieson consistently high prices for cacao andthis is not something that can be guaranteed,especially not for a crop that theUnited Nations Conference on Tradeand Development described as one ofthe most volatile commodities in theworld. Whilst global demand for cacaois currently pushing prices up, many factorscan bring them back down, suchas the introduction of substitute productsfrom other countries. Malaysia recentlybegan exporting huge quantitiesof cocoa powder, a product that can beused in many chocolate flavoured foodsin place of cacao, for approximately onesixth of the price. Fedecacao reportedin March that a sudden influx of cocoapowder in Colombia caused the priceof cacao to drop nearly 50% in just sixmonths.
Producers of bulk or low-qualitycacao have no choice but to sell on thecommodities market, however producersof high-quality beans can sell themdirectly to quality chocolate manufacturers,
who pay a premium up to threetimes the market price. Amounting toless than 10% of global cacao producion,these Fine Aroma beans arehighly sought after by the growing numberof artisanal bean-to-bar chocolateproducers.
According to international chocolate consultant Chloe Doutre-Roussel,these artisanal producers prize beansfrom Venezuela, Madagascar, Peru, andMexico, however they know little aboutthe quality of Colombian cacao. Totackle this problem, Fedecacao is busypromoting quality Colombian beans
to international buyers. In October2011, through the support of this entity,farmer Sal Tirado Fuentes won aCocoa of Excellence award at the Salondu Chocolat in Paris, for cacao grownon his Valparaiso plantation in Arauquita,Arauca.The judges noted thatthe beans, from a tree developed by theresearch department of Fedecacao, exhibiteddistinct sweet caramel aromas.Awards such as these are crucial in establishingboth the high quality, andthe unique regional characteristics ofColombian cacao.
At the farm level, Fedecacao agronomistsare advising farmers on cultivation,fermentation and drying techniques tomaximise the unique characteristics oftheir land and their trees.Colombian chocolate companyCasa Luker is also working hard to improvethe quality of Colombian beans.Traditionally a manufacturer of drinkingchocolate, in 2009 the companybegan selling couverture, the chocolate
used by chocolatiers. To meet the highstandards demanded by their internationalclients, Luker conducts researchon their own cacao plantation, GranjaLuker. By working with 35 growingco-operatives in Colombia, Luker canshare its research findings with over5,000 cacao growing families, ensuringa steady supply of quality beans, nowand in the future.
With this assistance at the plantationlevel, and the right exposure internationally,Colombian farmers mayjoin their neighbours as some of thebest paid-cacao growers globally, whilstensuring the worlds chocolate lovers afuture for their favourite treat.A visit from the International Business Director, Francisco Javier Gomez B. of Casa Luker at my place to see how I create chocolates with the Casa Luker Colombian FINO DE AROMA couverture.
http://www.lukercacao.com/Pictures 1, 2, 3, 4 are taken at Casa Luker plantations, thanks to Luc.Other pictures where taken athttp://www.patisserievercruysse.be/]]> Thu, 31 May 2012 12:11:05 -0600 https://forums.thechocolatelife.com/vercruysse-geert/blog/411/last-episode-the-art-of-chocolate-from-the-finest-cocoa-to-exquisite-chocolate https://forums.thechocolatelife.com/vercruysse-geert/blog/411 Wed, 25 Apr 2012 01:12:19 -0600 https://forums.thechocolatelife.com/vercruysse-geert/blog/403/the-art-of-chocolate-from-the-finest-cocoa-to-exquisite-chocolate-part-10 https://forums.thechocolatelife.com/vercruysse-geert/blog/403 Sat, 31 Mar 2012 10:58:06 -0600 https://forums.thechocolatelife.com/vercruysse-geert/blog/401/the-art-of-chocolate-from-the-finest-cocoa-to-exquisite-chocolate-part-9a https://forums.thechocolatelife.com/vercruysse-geert/blog/401 Sun, 18 Mar 2012 09:56:24 -0600 https://forums.thechocolatelife.com/vercruysse-geert/blog/393/the-art-of-chocolate-from-the-finest-cocoa-to-exquisite-chocolate-part-8 https://forums.thechocolatelife.com/vercruysse-geert/blog/393 Fri, 02 Mar 2012 09:20:50 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/380/the-art-of-chocolate-from-the-finest-cocoa-to-exquisite-chocolate-part-7 https://forums.thechocolatelife.com/vercruysse-geert/blog/380 Wed, 25 Jan 2012 07:02:53 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/378/growing-of-cacao-in-convento-ecuador https://forums.thechocolatelife.com/vercruysse-geert/blog/378 Sat, 21 Jan 2012 09:26:25 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/377/the-art-of-chocolate-from-the-finest-cocoa-to-exquisite-chocolate-part-6 https://forums.thechocolatelife.com/vercruysse-geert/blog/377 Thu, 12 Jan 2012 06:34:23 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/373/the-art-of-chocolate-from-the-finest-cocoa-to-exquisite-chocolate-part-5 https://forums.thechocolatelife.com/vercruysse-geert/blog/373 Mon, 19 Dec 2011 10:11:07 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/362/the-art-of-chocolate-from-the-finest-cocoa-to-exquisite-chocolate-part-4 https://forums.thechocolatelife.com/vercruysse-geert/blog/362 Mon, 14 Nov 2011 13:04:38 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/282/cocoa-new-developments https://forums.thechocolatelife.com/vercruysse-geert/blog/282 Mon, 24 Jan 2011 08:18:25 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/281/casa-luker-chocolate-flavour-description https://forums.thechocolatelife.com/vercruysse-geert/blog/281
CodeNameFlavour descriptionD101Dark Tumaco Origin 53%Delicate flavour and aroma with delicate fruity and floral notes, and a subtle hint of bitterness that makes it ideal for those who enjoy mild chocolates.D102Dark Tumaco Origin 65%Delightfully balanced bittersweet flavour with defined cocoa notes, ideal for those who seek a balance of flavour and aroma in their chocolate.D103Extra Dark Tumaco Origin 85%A chocolate of exquisite character with a defined aroma, typicalof Colombian cocoa. A vigorous bitter flavour and a subtle sweetness combined with floral and fruity notes to give the ultimate expression in Dark Chocolates.D104Dark Huila Origin 53%An exotic chocolate with a mild aroma and fruit candy flavour, with fruity, floral and acid notes associated to fruits of the forest. D105Dark Huila Origin 65%A chocolate with a sweet aroma and citric notes and a floral flavour, where the acidity combines with the cocoa flavour for a simply delicious result.D106Extra Dark Huila Origin 85%Huila 85% is characterised by its floral aroma with acid notes that blend deliciously with the fruity flavour and delicate cocoa notes.D107Dark Santander Origin 53%A chocolate that leaves long-lasting sweet notes and spicy, woody flavours in the mouth. D108Dark Santander Origin 65%A fruity flavoured chocolate with a good bitter-sweet balance and spicy, woody notes.D109Extra Dark Santander Origin 85%A chocolate with a defined Colombian FINO DE AROMA cocoa aroma with a predominant mild cocoa flavour, fruit notes and a mild level of acidity as a perfect accompaniment for the chocolate flavour.]]> Mon, 24 Jan 2011 01:09:39 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/264/enjoy-wild-balinese-cacao-beans-and-learn-the-true-magic-of-real-chocolate https://forums.thechocolatelife.com/vercruysse-geert/blog/264 Magnesium is the most deficient major mineral on the Standard American Diet (SAD); over 80% of Americans are chronically deficient in Magnesium! Raw, wild, cacao beans have enough magnesium to help reverse deficiencies of this mineral.Antioxidants: Cacao contains the highest concentration of antioxidants of any food in the world. This point is so astounding that it bears repeating: No food exhibits greater antioxidant capacity than cacao! These antioxidants include polyphenols, catechins, and epicatechins. By weight, Cacao has more antioxidants than red wine, blueberries, acai, pomegranates, and goji berries COMBINED.
Iron: Raw, Wild Balinese Cacao Beans contain approximately 314% of the U.S. RDA of iron per 1 ounce (28 gram) serving. Iron plays an essential role in the body, working to carry oxygen from the lungs to every part of the body. Consuming whole food sources of Iron such as Wild Balinese Cacao is one of the best ways to keep our blood healthy.Like Magnesium, nearly 80% of Americans are deficient in the trace mineral Chromium. This often overlooked mineral helps us burn fat, build muscle and metabolize calories from all the foods in our diet. Chromium is an important trace mineral that is most well known for helping to balance our blood sugar. Raw, Wild Balinese Cacao Beans have enough chromium to help restore our levels of this vital trace mineral.Anandamide: The human body naturally produces endorphins after exercise, neurotransmitters which flood our brains with positive feelings. One of these neurotransmitters is Anandamide, also known as The Bliss Chemical. While humans have to work hard to produce enough Anandamide to reach higher levels of ecstasty, only one plant produces this chemical as part of its normal metabolism Cacao! Not only does Cacao contain Anandamide in high concentrations, it also contains enzyme inhibitors that decrease our bodies' ability to breakdown The Bliss Chemical. When we eat raw, Wild Balinese Cacao Ceans, the Anandamide produced by our brains along with the Anadamide found in cacao may continue to circulate in the body for extended periods of time, helping us feel great all day long.Theobromine: Wild cacao beans contain about 1% theobromine. Most commonly found in cacao, this chemical element is an effective anti-bacterial substance which works to kill Streptococci mutans (the primary organism responsible for cavities). Theobromine is a chemical relative of caffeine but it does not act as a nervous system stimulant. Theobromine dilates the cardiovascular system making the hearts job easier. The combination of Theobromine and Magnesium make Wild Balinese Cacao Beans an important part of a heart-healthy diet.Raw, Wild Balinese Cacao Beans Contain the Following Important Nutrients:Zinc: Many of the enzymes in the human body would not exist without the presence of zinc. This mineral is a vital component in over 200 enzymes throughout the body, and it is a cofactor of hundreds more. Wild Balinese Cacao contains zinc, which plays a critical role in the health of the immune system, liver, pancreas, and skin. Additionally, zinc is essential for sexual development, fertility, and cell growth.
Manganese: This mineral plays a crucial role in the formation of bone, cartilage, and connective tissue. Manganese helps assist iron in the oxygenation of the blood and formation of hemoglobin, and helps to promote healthy joints.Vitamin C: Cacao must be raw to contain vitamin C. All cooked and processed chocolate has had its vitamin C degraded beyond the point where it may benefit the human body. A one ounce (28 gram) serving of raw, Wild Balinese Cacao Beans contains approximately 21% of the U.S. RDA of Vitamin C.Copper: Traditionally known as a powerful antimicrobial, copper also works to cleanse the lymphatic system and stimulate peristalsis. Copper is found naturally in plants with Vitamin C, so it is hardly a surprise that raw, wild cacao beans contain a good amount of copper. In the human body, copper helps to build healthy blood, making it a natural partner to iron and manganese.Phenethylamine (PEA): Raw, Wild Balinese Cacao Beans contain high levels of Phenylethylamine (PEA). Often known as The Love Chemical, PEA is the chemical produced in our bodies when we fall in love. This is likely one of the main reasons why love and chocolate have such a deep connection. PEA also plays a role in increasing focus and alertness.Tryptophan: An essential amino acid which is transformed into important stress-protective neurotransmitters including serotonin and melatonin. Tryptophan is heat sensitive and therefore it is cooked out in many high protein foods and in conventional processed chocolate products.Serotonin: The primary neurotransmitter in the human body, Serotonin is similar in its chemistry to tryptophan and melatonin. Serotonin helps us build up our stress defense shield which supports our immune system in times of high demand.Omega 6 Fatty Acids: Raw, wild cacao contains essential omega 6 fatty acids, which form an integral part of our cell walls and allow for more efficient communication between cells.Does Raw, Wild Balinese Cacao Contain Caffeine?Contrary to popular opinion, cacao is a poor source of caffeine. A typical sample of raw, Wild Balinese Cacao Beans will yield from zero caffeine to 1,000 parts per million of caffeine (less than 1/20th of the caffeine present in coffee).Does Raw Cacao spike blood sugar levels?
In clinical tests carried out in February 2008, Dr. Gabriel Cousens discovered that Cacao does not elevate blood sugar in the same way as a caffeine containing food or beverage. In fact, Dr. Cousens found that cacao has less of an effect on blood sugar than nearly any other food.Cacao beans contain no sugar and between 12% and 50% fat depending on variety and growth conditions. Raw, Wild Balinese Cacao Beans are around 40% fat content (low compared to other nuts). There is no evidence to implicate consumption of Raw, Wild Balinese Cacao Beans with obesity. Indeed, raw cacao can actually help promote weight loss because it contains minerals and molecules that reduce the appetite.Raw, Wild Balinese Cacao Beans have an extremely low microbe count. This is an extraordinary feat considering that cacao beans come from a moist and juicy fruit grown in the hot jungle. No other cacao bean sources can claim our level of safety.Raw, Wild Balinese Cacao Beans are free of heavy metals, including lead, mercury, cadmium, and arsenic. Strict oversight at every stage of production ensures that Wild Balinese Cacao Beans start pure and stay pure.The unique process used to dry the Wild Balinese Cacao Beans retains the purity, fine aroma, fairly uniform large size, and the nutritional impact that nature intended.High Flavor, No Roasting: Wild Balinese Cacao Beans allowed to reach a fermentation level of 75% retain the characteristic flavor of raw cacao with the full-bodied qualities of more traditional chocolate preparations.The quality of Wild Balinese Cacao Beans combine with a low level of processing, meaning you get to enjoy a rich, raw chocolate flavor and aroma without roasting.
Allergies to Chocolate?A recent study showed that only one out of 500 people who thought they were allergic to chocolate actually tested positive. Allergies to chocolate are quite rare. It is typically the case that the person is in fact allergic to milk and dairy products. Some people can be allergic to cooked and processed chocolate but are not allergic to Cacao.]]> Sat, 04 Dec 2010 12:56:16 -0700 https://forums.thechocolatelife.com/vercruysse-geert/blog/241/the-art-of-chocolate-from-the-finest-cocoa-to-exquisite-chocolate-published-by-max-felchlin-ag-schwyz-on-the-occasion-of-th https://forums.thechocolatelife.com/vercruysse-geert/blog/241
The TreeFrom Flower to Bean.
The evergreen cacao tree has its origins in the New World but has, for a long time, been prospering around the globe, namely in the tropical belt 20 degrees north and 20 degrees south of the Equator. The cacao tree is very particular about where it is grown and the surrounding environment has to meet its requirements exactly. If all conditions are right, it will flourish magnificently, however, it starts to flounder as soon as its equilibrium is disturbed.The climate has to be humid with 1.5 to 2 metres of rainfall per year (Bern: approx. 1 metre). The cacao tree is most comfortable at temperatures of between 25 to 28 degrees Celcius. It is very susceptible to wide fluctations in temperature and also to wind. In the "coldest" months, the temperature must never drop below 20 degrees Celsius.The cacao tree is unimposing and certainly no giant. It grows in the shade of other trees and shuns direct sunlight. Long and thin, it can grow up to a height of ten to 15 metres, which means that, in the tropical Rain Forest, it is simply part of the undergrowth! The cacao tree has strong, tongue-shaped leaves that grow to a length of about 20 centimetres. They help to protect the fruits from the sun's rays. Thousands of mosquitoes, flies and other tiny creatures that are irritating to man are essential to the plants, as it is the insects that pollinate the flowers. Since the cacao tree is always in flower, all development stages of teh cacao can be seen on the tree at the same time, from the flower to ripe fruit, known as the "pod". The flowers consist of five small, narriw, pink sepals and five petals that are either yellowy-white or reddish in colour.The cacao tree blosoms and produces fruit all year round. Ne flowers continue to grow on its thicker branches and are either a soft yellow or a subtle pink in color. Five to eight months after pollination, they turn into fruits growning directly on the trunk or branches. Depending on their maturity, these cover the entire colour spectrum from green, through orange, to red. The pods are approximately 15 to 25 centimetres long and weigh about a pound each. They look like elongated pumpkins or brightly-coloured rugby balls. When cultivated carefully, a cacao tree lives for 30 to 60 years. Fruits are generaly harvested twice a year (the most efficient system) but sometimes as many as four to five times a year.Each fruit contains 25 to 50 longish, almond-shaped seeds: the cocoa beans. These are either light beige or whitish violet in colour and are surrounded by a slippery, juicy white pulp that unlike the bitter beans, has a sweet-and sour taste with a similar aroma to lychees. This pulp is refreshing and sometimes eaten by farmers but, more importantly, it is used for the fermentation of the beans after harvesting.Not all cacao beans are the same. Scientists have so far identified more than one thousand different varieties and variations and new varieties are currrently being researched. It's very difficult to distinguish between different varieties and only experts can do this. This is because the fruits of the same variety can look very different.The original variety names, Criollo, Nacional and Trinitario, which are the fine or flavour cacao beans, and Forastero, the bulk cocoa beans that do not have the same flavour, have today become trade names. However, there are lots of regional differences. Expressed in simple terms, the three flavour beans do not even account for one tenth of the world crop, since the trees are susceptible to disease and produce a lower yield. On a global scale, more than 90 percent of cococa is harvested from the robust, more resilient and less capricious but high-yield trees of the Forastero family, even though the flavour beans have a much richer, finer taste.Only flavour beans are used in Felchlin's Grand Cru chocolate.As a result of the increasing mixing of different varieteis on a plantation and in growing regions, cocoa beans are no longer traded under variety names, but are categorised according to their origin. This groups together beans from remoter regions and local plantations, from the mixed cultivation of smallholders to the tree islands in the Bolivian Amazon, where the indigenous people gather cocoa beans from wild trees.This grouping according to region and increasing differentiations are comparable with the practice of viniculture. For example, we talk of an appellation, such as Maracaibo (a specific region), a specific growth is a cru (a vineyard), and a cuvee is an individual blend of wine (corresponds to cocoa from different types of bean produced on a hacienda).100.000 Flowers:Cauliflory is a botanical term refering to the growth of flowers on the trunk of a wodddy plant, the plants themselves are known as cauliflors. Three to four times a year, the cacao tree grows new leaves directly on its trunk or branches. It produces the largest numbers of flowers when it is between ten and twelve years old: it can produce up to 100.000 flowers a year!The fine-flavours varietiesCriollo"Creolle" (a native-born person of foreign ancestry); probably originated from Central America and was cultivated in Mexico as the first ever cocoa bean: clearly the finest-quality cocoa. Only very slighty bitter, it reveals not only a mild cocoa flavour but also wonderfull aromas. It is thus also known as "WrzCacao". From Mexico, Criollo spread across Central America to Venezuela, some Pacific islands (Samoa, Ponape), Timor (Portuguese), Java Dutch) and Ceylon. Today, Criollo is still known as Maracaibo, the name of the port in Northwest Venezuela from which Criollo cocoa from this region was shipped.TrinitarioProbably a natural (because unintended) hybrid in the Caribbean between Criollo and Forastero that developed when Spanish plantation owners imported Forastero varieties from West Africa and planted them on their haciendas. Still to be found predominantly in the Caibbean, Colombia, Costa Rica and other Central American countries.NacionalThis is the name of the cocoa that is cultivated on the western (Pacific) side of the Andes (for example, Arriba from Ecuador). The National cacao tree is generally larger than the Criollo and the Forastero tree. Varieties of Nacional are also grown in Camaroon.Criollo, Trintario and Nacional are delicate, susceprible to disease and have a low yield. However, their beans are fine, highly aromatic and rich in taste. The fien-flavour varieties make up less than 10% of global cocoa production.The Bulk varietyForastero(Spanish: strange, foreign): originally from the Upper Amazon Basin and, from there, exported to West Africa, Brazil, Espirito Santo) and Cuba (Hispaniola). From West Africa, taken to East Africa and Southeast Asia. Strong cocoa taste, slightly bitter and a narrower range of aromas than with Criollo, Trinitario or Nacional. Forastero variations: amalonado, amazon (West Africa, Southeast Asia), cacau comum (Bahia), calabacillo, para (Lower Amazon). Resistant to disease with a high yield and prolific harvest. Makes up to more than 90% percent of world productionCocoa varieties generate lots of unanswered questions and ambiguities-the only way to achieve clarity would be to take a genetic fingerprint of each individual tree.New varietiesAs in all areas of agriculture and nutrition, cocoa is also researched and subjected to extensive testing. In order to optimise profits, international groups require that varieties are resistant, produce a high yield and can be managed rationally. Research produce these varieties, even if they are unsophisticated and have poorer flavour than the conventional, traditional varieties. "CCN51", for example, is a hybrid variety with an extremely high yield. There is a tremendous temptation to cultivate this variety rather than the older varieties, even though "CCN51" has less flavour. Two tons of beans per hectare is regarded as a good yield; wiyh tradiotional varieties, 300 to 500 kilograms of beans per hectare is normal and, in the case of wild cocoa from Beni, the yield is even lower.NEX EPISODE: THE PLANTER-FROM GATHERER TO LARGE LANDOWNER]]> Tue, 03 Aug 2010 01:04:52 -0600