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Cacao forests & chocolate I La Sierra

@lasierra.co

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It’s the people that make this industry shine ✨ Through judging with @acadofchocolate , I’ve had the privilege of meeting some truly inspiring individuals.

Fellow judges, makers, experts, absolute legends - people who care deeply about doing things properly. Being around that kind of energy quietly raises your standards, without anyone needing to say a word. 🙌🏻🫠

I’m so grateful for the friendships, the knowledge shared, and the moments built around a mutual love of curiosity and fine cacao.

Congratulations again to this year’s winners, and thank you to the Academy for creating a space that values collaboration over competition, and generosity over ego. ✨🫶🏼

Special thanks and lots of love to 🤎 @tommycacao @thecacauclub @_elle_coco_ @timandrewswine @paulstradling @dianoukova @chocolate.judge @lasierra.co @sdua100 @hebejones @cherrielo.chocolate @decabbit @jennifer.earle @the.chocolate.lady.hk @akc1970 @mathew.lee @keithhurdman @coeur_de_xocolat @billbuckleybrum @paulyoungchef @parker_h @kieran_baking @christina.writer @calayorigins

#craftchocolate #academyofchocolate #cacao #forthecurious #agoodplacetostart

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Join us for a unique chocolate tasting experience that blends flavour with creativity!

SAT 11th October
1-2.30pm

Led by a sustainable cacao consultant Carolina Giraldo from LaSierra.co, @lasierra.co

This immersive event invites you to explore the depth and complexity of fine cacao through a guided tasting, paired with a hands-on craft session where you’ll interpret flavours through art!

Tickets via dulwichpicturegallery.org.uk
[link in the bio]

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#Guardalasierra #Guardabosquesdelasierra #chocolatelover #healthyfood #chocolate #health

English below

Un resumen a través de fotos, de lo que ha sido la maravillosa experiencia de tejer comunidad a través del Cacao; en esta oportunidad con la comunidad Wiwa, a quienes conocimos en su momento con su Cacao sembrado en lo espiritual, listos para materializar la siembra, gracias a la asociación Guardabosques y los proyectos que ahí podemos generar para todos los asociados, se hizo posible la reforestación de 50 hectáreas con Cacao y bosque nativo; los proyectos continúan y la relación sigue fortaleciéndose, gracias al Cacao que siempre acompaña desde el amor.

A summary, through photos, of the wonderful experience of building community through cacao. This time with the Wiwa community, whom we met at the time with their cacao planted spiritually, ready to materialize the planting. Thanks to the Guardabosques association and the projects we can generate there for all members, the reforestation of 50 hectares with cacao and native forest was possible. The projects continue, and the relationship continues to strengthen, thanks to cacao, which always accompanies us with love

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So excited to making a new beautiful connection with this amazing woman. Colombian cacao grower Carolina.

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(English below)
El proceso de selección en finca se hace fundamental, ya que al seleccionar los frutos saludables, en su óptimo punto de maduración, accedemos a los estados más altos de azúcar natural en la fruta, fundamental para el adecuado proceso de fermentación.

El siguiente paso es contar con la cantidad necesaria de este cacao seleccionado para llenar nuestros cajones fermentadores, que deben alcanzar idealmente 400 kilos; lo bueno es que en la Sierra Nevada de Santa Marta estamos asociados y podemos cosechar en colectivo, gracias a Guardabosques de la Sierra.

The selection process on the farm becomes essential, since by selecting healthy fruits, at their optimal point of ripeness, we access the highest states of natural sugar in the fruit, essential for the proper fermentation process.

The next step is to have the necessary amount of this selected cocoa to fill our fermentation boxes, which should ideally reach 400 kilos; The good thing is that in the Sierra Nevada de Santa Marta we are associated and can harvest collectively, thanks to Guardabosques de la Sierra.

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Cuando hablamos de cacao convencional hacemos referencia al cacao NO seleccionado, por ende contiene todo tipo de frutos, los frutos sanos, así como frutos sin la maduracion adecuada, con afectaciones por hongos o enfermedades y animales que lo aprovechan como las aves, para hacer trampas y comer insectos o las ardillas.

Cabe destacar que la apropiada selección durante la cosecha es el primer paso y debe mantenerse a lo largo del proceso de beneficio (fermentación y secado) para contar con una cacao especial de excelente calidad.

When we talk about conventional cocoa we are referring to NOT selected cocoa, therefore it contains all types of fruits, healthy fruits, as well as fruits without adequate ripening, affected by fungi or diseases and animals that take advantage of it, such as birds, to make traps and eat insects or squirrels. It should be noted that appropriate selection during harvest is the first step and must be maintained throughout the processing process (fermentation and drying) to have a special cocoa of excellent quality.

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We're incredibly proud of our chocolate collection at Greensmiths which includes some of the most unique and exciting bean to bar chocolate makers from across the world, such as @omnomchocolate - Iceland's first small batch artisan chocolate makers. Right now we're particularly into this Coffee + Milk bar 🍫🥛☕ - a luxurious 38% white chocolate made with ground coffee beans with a smooth, indulgent flavour reminiscent of coffee buttercream.

Our chocolate collection is carefully and imaginatively curated by our very own Carolina @lasierra.co , who is an IICCT Certified Cacao Evaluator and Flavour Profiling (L1&2) and a former public policy maker and practitioner. She LOVES to talk about all things chocolate and is regularly adding new bars and makers to the range so if there is maker you'd particularly like to see on our shelves, let us know in the comments below! 🍫

#beantobarchocolate #craftchocolate #omnomchocolate #craftchocolatemaker #chocolatemaking #smallbatchchocolate #londonchocolate #chocolatelovers #chocolatetasting #lasierraco #greensmiths #greensmithsfood #londonwaterloo #lonodnchocolateshop #chocolateshop #mocha #londoncoffeefestival #baristagram #baristadaily #coffeeshopcorners #londonfoodguide #londoneats #chocolatelover #coffeelover #foodiegifts

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It was so nice to meet and connect with you Carolina @lasierra.co and it’s always so great to meet other people who are works or interested to get knowledge with cacao too! :)

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Live Tumaco origin tasting with Carolina @lasierra.co

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Next Wednesday I have the pleasure of being joined by Carolina @lasierra.co for my next Instagram live session!
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Carolina is a friend, a cacao farmer and evaluator who lives in London but works closely alongside her partner farmers in Colombia. She has a fascinating story to tell about how she came about owning cacao trees in her native Colombia!
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I have been lucky to help Carolina with evaluating some early cacao crops and making the beans into chocolate to assess the quality and flavour potential. I have some raw beans from the Tumaco area that Carolina has sent to me, and on the live we'll taste and evaluate them together.
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Evaluating the cacao in its raw state is an important step in the chocolate making process, and something I cover in my upcoming bean-to-bar course.
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Hope you can join us for what I'm sure will be an interesting chat 😁🍫

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Such a pleasure to teach alongside the lovely @lasierra.co today at @greensmithsfood. Cacao appreciation and chocolate tasting in central London. And great to see chocolate friends old and new. Can't wait for the next one! 😀 🍫

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