Cacao harvested, aged and currently crafted by our chocolate-maker: January 2018 Harvest. Single-region from rainforests of Agusan del Sur.


Feature Article: Intermittent Fasting and Human Metabolic Health by Patterson et al. - an Overview

intermittient fasting or no food for health

With over a billion people fasting in the next few days because of Ramadan, have you ever wondered about FASTING? A long but interesting read for those who are curious about fasting and intermittent fasting.

Part of the conclusion states, “this overview suggests that intermittent fasting regimens may be a promising approach to lose weight and improve metabolic health for people who can tolerate intervals of not eating, or eating very little, for certain hours of the day or days of the week. If proven to be efficacious, these eating regimens may offer promising nonpharmacologic approaches to improving health at the population level with multiple public health benefits.” 

How are chocolates made from farm to bar?

How are chocolates made from farm to bar?

What does it take to make truly, healthy chocolates? Is it just about traceability? Is it just about building a community of cocoa farmers? Is it the post-harvest process which is key to bringing out that chocolatey flavor? Or is it the chocolate-maker’s skill which tempers and brings out that nice shiny coat?

Here at Co Chocolat, we believe that great chocolates is a mélange of all these things and more. Below we summarize the complex process how chocolates are made from our farm-to-bar!

History of Cacao

Have you ever wondered, where did this piece of oozing bittersweet, yummy, dark square shaped food called chocolate come from? Why most people love...