Empowering Cocoa Farmers by Cutting Out the Middlemen
Many cocoa farmers are struggling because their trees are getting old and producing less fruit. This is a result of many farmers not replanting cocoa trees in several years. Additionally, climate change and diseases are making things tougher. To keep cocoa farming sustainable, farmers need to plant new trees regularly. One solution is providing farmers […]
Revitalizing Cocoa Farms by Planting New Trees
Many cocoa farmers are struggling because their trees are getting old and producing less fruit. This is a result of many farmers not replanting cocoa trees in several years. Additionally, climate change and diseases are making things tougher. To keep cocoa farming sustainable, farmers need to plant new trees regularly. One solution is providing farmers […]
Tackling Climate Challenges in Cocoa Farming with Free Mulch
Climate change is hitting cocoa farmers hard, with heavier rainfall extending well into what should be the dry season. This unseasonal rain damages crops and makes it harder for farmers to get their harvest to the market, especially with poor road conditions getting worse due to flooding. On top of that, the cost of fertilizers […]
How Dùne is Made – Tempering
How Dùne is Made: Part IV – TEMPERING Cocoa Butter is polymorphic. This means it is able to crystalize (solidify) in multiple configurations. Not all of these configurations are desirable for chocolate, and so we have to temper (or precrystallize) the chocolate to achieve our desired crystal configuration: bv (Beta-five). The objectives of tempering are: […]
How Dùne is Made – Conching
How Dùne is Made: Part III – CONCHING Conching is the most important step in making Dùne Chocolate. The objectives of conching are: Reduction of the moisture content Homogeneous mixing of all the ingredients Flavour development and elimination of acidity in the cocoa Covering solid particles (Cocoa Solids and Sugar) with fat (from Cocoa Butter […]
How Dune is Made – Roasting
HOW DÙNE IS MADE: PART II – ROASTING Roasting is an important part of developing the flavor of Dùne Chocolate. The primary objectives of roasting are: to kill microorganisms to extract undesirable substances to develop the flavor to loosen the shells We have a unique process and temperature profile for roasting cocoa beans so that […]
Bloom
SUGAR BLOOM AND FAT BLOOM Is Your Chocolate Still Safe to Eat? Found white dusting or greyish streaks across the surface of your chocolate? You might be tempted to toss the tasty treat in the trash but do not be hasty! Fat bloom is characterized by grey streaks along the surface of chocolate. This is […]
How Dune Is Made – Farming
HOW DÙNE IS MADE: PART I – FARMING Our cocoa beans at Dùne are harvested during the main crop – between November and January every year. First, the ripe pods are harvested at the perfect time, and stored for a few days. Pod storage reduces the portion of pulp sticking at the bean. This step […]
Couverture Chocolate
Couverture Chocolate A Nigerian Company Delivering the Finest Quality Couverture chocolate. Saying the words just rolls off the tongue and the treat is just as smooth to consume. The name is so reminiscent of luxury, sensuality and high-quality because couverture chocolate is indeed a higher class of chocolate. All chocolates are manufactured in the same […]
A Chocolate for the people by the people
A Chocolate Bar for The People by The People Have you ever thought about the origins of one the worlds most enjoyed pleasures? Chocolate. The last time you took a bite of your favourite chocolate bar or had a slice of an indulgent piece of chocolate cake did you consider its origins? Perhaps you gave […]
