The notoriously unsustainable chocolate industry is reevaluating business practices, according to a new study. As global demand increases, more companies are looking at sustainable cocoa sources. Jack fruit seeds are one growing alternative – once fermented and roasted, the flavor is similar to chocolate. Many confectionery companies are setting socially responsible policies and pledges, like Mars who is aiming for 100 percent sustainability by 2020.
Read more (Gourmet News)
At CACAO Cafe in Atlanta, diners nosh on sipping chocolate, chocolate salami, or a bar of Aztec Aphrodisiac. Fermenting the cacao beans is a delicate process, says owner Kristen Hard, because there are 14 points of failure to control for delicious results.
Check out the 2018 Good Food winners – dozens of American fermenters won, in categories like beer, meat, cheese, pickles, chocolate, cider. The prestigious annual awards honor U.S. food producers who create responsible products. Any winners in your state?