Bean to bar chocolate makers
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Tasting Notes
I've read in other online locations that TCHO in fact DOES supervise the roasts. However don't take my written word here at gospel. It's only a regurgitation of my previous research.Having said that, as a chocolate maker myself, I can completely understand the economics behind their decision to roast and process the liquor in the country of origin. Some of the following reasons are:1. Cheap Cheap Cheap Labour2. Big savings in transportation costs (roasted beans weigh less, and processed liquor is as much as 20-25% less than the roasted beans due to no need to ship the shell.3. Disposal costs for shell are non existent4. Equipment costs are less (no destoning equipment, roasters, winnowers, etc etc)The fact that people have seen boxes from other origins may not mean what it appears. I am currently sitting on 3800lb of cocoa butter from Cargill. It's made and boxed in Brazil and labeled in big red letters as a product of Cargill. I also have Callebaut Cocoa butter in my shop. The boxes are labeled as such too. However beside that I also have over 7,000lb of sacked cocoa beans.Just my two cents for what it's worth.Sometimes things aren't all they appear to be - and that saying goes both ways.Regards
