Chocolate is produced from cacao. The best cacao is produced in Ecuador. 65 percent of the world fine flavour cacao market is provided by the Ecuador.
Fine flavour chocolate: If chocolate is produced from fine flavour cacao in high quality standards, we define it as fine flavour choccolate.
Cacao in grains: Grains or beans of cacao are found inside the cocoa pod and this is the raw material for the elaboration of every types of chocolates.
Cacao Arriba: Also known under the name of fine flavour, this cacao is the traditional and emblematic product of Ecuador. For its floral flavours and its fruity aromas, it quickly became known abroad and was little by little called cocoa Arriba. For its organoleptic properties, it possesses an added value recognized in the whole industry.
SEMI-FINISHED: These products correspond to the cacao during its transformation stage. The solids are separated from the liquids to obtain products which afterwards will be used for the manufacturing of chocolates and derivatives.
Cacao liquor: A slurry paste obtained from the grinding process of cacao. Then used as raw material in the production of chocolates and certain alcoholic drinks.
With the process of pressing, the liquor can be transformed into:
Cacao butter: The fat of cacao, also known under the name of theobromine oil. Also used for the manufacturing of cosmetics and pharmaceutical products.
Cacao cake: The solid phase of cacao liquor which is used for the elaboration of chocolates.
Cacao powder: The cake can be transformed into powder of cacao, to be used then for the elaboration of chocolate drinks.
The best for eating: The chocolates which have 70 to 85 percent fine flvaour cacao, 14.9 table sugar and natural vanilla powder are the best to consume due the their high flavanol content.
Daily consumption dose: 20-40 gram dark chocolate (70-85% cacao) consumption is the best way to have health benefits.
Yusuf Tokdemir Haydarpaşa Lisesi ve ODTÜ'yü bitirdi.18 yıl ilaç sanayinde ve 13 yıl gıda sanayinde üst düzey yönetici olarak çalıştı. Marmara Üniversitesi'nde MBA yaptı. BEBESAD Başkanlığı'nda bulundu. Kanada Ecole Chocolat'dan bean to bar artisan chocolate manufacturing yani butik - gurme - artisan hediyelik çikolata üretimi üzerine eğitim aldı. Inovasyon, büyüme, karlılık, liderlik geliştirme yönetimi, tedarik zinciri, üretim, Ar-Ge vb üzerine danışmanlık ve artisan butik çikolata imalatı ve satışı üzerine ATO'ya kayıtlı Chocolat Garden Butik Çikolata ve İnovasyon Hizmetleri şirketini kurdu.