Explore the world of fine chocolate

Explore the world of fine chocolate

Interview Episode 12: Lars Moller of Ingemann Fine Cocoa

Interview Episode 12: Lars Moller of Ingemann Fine Cocoa

Interview Episode 12: Lars Moller of Ingemann Fine Cocoa

 
 
00:00 / 00:33:52
 
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Lars Moller of Ingemann Fine Cocoa occupies a niche in the cacao supply chain that is rather unlike the vast majority. Ingemann buys cacao from farmers in Nicaragua, and they work the fermentation and drying of the beans – with an unheard-of level of sophistication and data to provide a variety of flavor and chemical profiles. Along the way, they supply a guaranteed path to market, and secure minimum pricing (to allow even higher) to 1,000 farms. Lars has a cool story, and I am excited to share it with you!



1 thought on “Interview Episode 12: Lars Moller of Ingemann Fine Cocoa”

  • Very interesting discussion on the science of cocoa fermentation. Finally explained the secret of “raw” cocoa and where those astringent notes come from. Ironically, raw chocolate is more “antinutritional” than “standard” chocolate because phenolic compounds like tannins which are left intact tend to bind and inhibit the absorption of other nutrients.

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