Monday, February 9, 2009
Chocolate Can Be Good, Clean And Fair - Learn How
On Tuesday March 3rd, SFMV will host Kallari chocolatier Enrique Cerda and intern Rebecca Roebbler, who will be visiting Toledo to share the techniques of organic cacao production and artesanal chocolate making.
The talk and tasting will be held at 7 PM at a location to be announced. The cost will be $10 per member, $20 for non-members.
Participants will also have the opportunity to sample various chocolates in a blind tasting, including several gourmet, organic, fair trade, and single origin dark chocolates.
The Kallari Association is the first indigenous organization of cacao growers to receive 100% of the proftis from their own line of chocolate bars.
Kallari cacao growers transport their cacao harvest to a nearby factory in Quito Ecuador. The Amazon beans are processed when they are still fresh, only weeks after the harvest. Kallari is one of the few chocolate bars made without the typical Methyl Bromide fumigation of cacao beans prior to export, weeks spent in airtight shipping containers and months/years spent in storage as brokers await price hikes in cacao or chocolate makers churn out bars.