Roasting Cocoa Beans, a Little Bit of Magic

Roasting Cocoa Beans and Chocolate The techniques used by the chocolate maker to roast the cocoa beans are one of the ways that chocolate makers can bring their own unique artistic vision to their chocolate making. It is one of the most important steps in the process of developing chocolate flavor. Variables such as temperature, […]

Cocoa Fermentation — All About It: Part 2

Cocoa Fermentation Sweatboxes Overtime a number of different types of  cocoa fermentation boxes or “sweatboxes” have been used for cocoa fermentation. Thankfully, the techniques for building them continue to improve as do the techniques used to get a consistent fermentation. Just a Hole in the Ground One of the most traditional methods used up through […]

Cocoa Fermentation — All About It: Part 1

Cocoa Fermentation — Bringing Magic to the Cocoa After the farmers have harvested the cocoa pods from the tree, some of the most crucial work begins to make fine, high-grade chocolate. The beans must be carefully fermented to bring out the very best flavors. It is unfortunate that the process of proper fermentation is under-appreciated […]

Harvesting Cocoa: All About It — Part 2

Harvesting Cocoa — It is all About the Details Harvesting cocoa is all about paying attention to details. After cocoa is harvested, the pods are often split open by cracking them open carefully with a machete. The pods are not simply split but instead are cracked and then opened by hand. A skilled worker can […]

Harvesting Cocoa: Part 1

Harvesting Cocoa: The First Big Step Towards Quality After a long season of working in the hot sun, farmers throughout the world anticipate the harvest. The harvesting of cocoa signifies the end to a hard season’s work, and farmers are able to literally see the fruits of their labors. The cocoa farmer is no different—he […]

Theobroma Cacao — the Tree of Life: Propagation

Cocoa Flowers Incredibly delicate, in addition to having a complex structure, the cacao flower is one of the most beautiful flowers in the world. It does take a keen eye, however, to appreciate them, because they are very small—only about one-half inch across. Unlike most flowers, they grow directly from the trunk of the tree […]

Theobroma Cacao — the Tree of Life: Climate

One of the world’s most magical and incredible trees is the cocoa tree. The botanical name is theobroma cacao, which, roughly translated, means “food of the gods” or more literally. “God food.” There are actually several trees that are members of the theobroma species, such as theobroma bicolor. Only one is used for making chocolate—theobroma […]

  • 23 Oct, 2013
  • Comments Off on An 1884 Chocolate Factory Tour

An 1884 Chocolate Factory Tour

Fry's Chocolate, 1884

Chocolate Factory Tour of Fry’s Chocolate When we found this chocolate factory tour from 1884, we realized we had to share it with our customers. Published in 1884, it is a tour of Fry’s Chocolate, one of the major chocolate factories in the United Kingdom. Fry’s Chocolate is no longer in business, but it was […]

The History of Amano’s Winnowing Machine

Each piece of machinery at Amano has its own story. One of our most treasured machines is our winnowing machine. It is beautiful and nearly 100 years old, and each and every person who visits our factory is amazed at its beauty. But before I tell the story of our winnowing machine and how we […]