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Cacao Price: Gambling With Livelihoods


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…

The big construction site in the Alto Huayabamba …


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…

13 Reasons to Join The Choba Choba Club


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…

The Best Way to Store Chocolate …


… 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…

5 questions for Dr Silke Elwers


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…