The Chocolate Revolution strikes again: This October we will embark on a journey that will change the chocolate world once more! THE ADVENTURE STARTS WITH YOU Help us preserve the cacaos Nativos and enjoy world’s finest chocolates creations. Join us on wemakeit.com! WILD CACAOS FROM THE JUNGLE It all starts with the fact that the…
Pasiona is a cacao producer in Peru and a co-founder of Choba Choba. She has 2 hectares of land on which she cultivates her cacao in agroforestry. This year the harvest is meager, impacted in particular by an insect, carmenta sp, which ravages the plantations of the region. Since the beginning of the year, Passiona…
Do you sometimes wonder what makes the quality of our chocolate? Of course it all starts with the raw product, our precious cocoa from the Alto Huayabamba where it is cultivated with passion, love and in harmony with nature by the Choba Choba cacao rebels. A lot of know-how is involved along the way, be…
There are at least (!) 13 reasons to join our revolutionary Choba Choba Club. In May our Club members received our very first Innovation Box with three brand new creations, exclusively created for our subscribers! We have received a lot of feedback on these chocolates and we would like to share 13 messages from our…
Daniel, can you tell us what you are doing and why you have become essential to our chocolates … I advise clients for the Confiserie Karl Hug and work in product development. One of our projects is Choba Choba. About two years ago, Christoph called me and told me about their project. I immediately loved…
Zofia joined us last week and will oversee the entire process from the harvest of cocoa beans on the small farms of the Alto Huayabamba, to their transformation into delicious chocolate until they finally, packed in the enchanting Choba Choba box, find their way to your letter box …
… is to eat it! In fact, eat it as soon as possible! Chocolate is a delicate product that, just like any food, is at its best when you eat it fresh. Its taste and texture change with time and it is highly recommended to savor it within a short period of time after its…
Dr. Silke Elwers is an expert on cacao and co-publisher of “Cocoa Atlas” (2009), a comprehensive comparison of international cacao qualities. From 1998 to 2009 she worked as a biologist in cacao research at the University of Hamburg, where she did her doctorate on cacao quality parameters depending on geographic and genetic origin. Silke has…