of our food products are issued among others by :
1. Skal Biocontrole (Netherlands / Worldwide)
2. Control Union Certifications - USDA/NOP (USA, Canada / Latin America / Worldwide)
3. Ecocert, SA (France / Worldwide)
4. Bio Suisse (Switzerland / Germany / Worldwide)
5. Kiwa NV (Sweden / Worldwide)
As with wine and coffee, chocolate lovers have now the benefit of being able to identify specific growing origins of their favorite finished product.
CONACADO (National Confederation of Dominican Cacao Producers) members produce approximately 25% of the cacao exported from the Dominican Republic and the organization has become a powerful alternative for small-scale producers. The co-operative's success in quality improvement and marketing means that 70% of their cacao is sold as high quality fermented beans, primarily to European and United States niche organic and fair trade markets.
Most chocolate made by farmers in cocoa-producing countries like the Dominican Republic, is consumed as a beverage, not eaten.
You can enjoy them right out of the standup pouch by removing the skin, drop them into a blender with your favorite smoothie, or sprinkle them on top of ice cream or yogurt.
Raw cacao beans can be used in a variety of dessert recipes, snacks and treats.
Both terroir and processing at the farm level will impact distinct flavor of cacao. But it's up to the chocolatier to compose the ultimate flavor in the stages of roasting, conching, and the art of balancing fats and sugars.
You should not eat raw cocoa if you are allergic to caffeine or other substances contained in cocoa.