Original BeansOriginal Beans - http://originalbeans.com The Planet : Replant It Thu, 27 Aug 2015 09:18:24 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.4 Chocolate-caramel spread with Beni Wild Harvesthttp://originalbeans.com/schoko-karamell-aufstrich-mit-beni-wild-harvest/ http://originalbeans.com/schoko-karamell-aufstrich-mit-beni-wild-harvest/#comments Mon, 24 Aug 2015 14:12:34 +0000 http://www.originalbeans.com/schoko-karamell-aufstrich-mit-beni-wild-harvest-2/ schokoladen-karamell-brotaufstrich-1Ingredients (for about 4 jam jars à 240 g)

  • 29g water
  • 65g jam sugar 2:1
  • 570 g homogenised cream
  • 29g sugar
  • 29g glucose syrup
  • ½ vanilla pod with the pulp scraped out
  • 110g sugar
  • 0,3g salt
  • 0,3g bicarbonate
  • 80g Original Beans Beni Wild Harvest 66%, melted
  • 30g hazelnut paste
Tip: Get your Original Beans Beni Wild Harvest 66% here! The purchase actively supports the conservation of Beni’s pristine forest islands (Bolivia) with their colorful macaws and wild cacao stocks.Beni Savannah Preparation

  1. Heat the water in a small bowl to 40°C/50°C, slowly add the jam sugar and stir well.
  2. Put the cream, glucose syrup, vanilla pulp and pod, salt, bicarbonate and jam sugar mix in a sauce pan and heat up to 90°C. Remove the sauce pan from the stove and leave to simmer for a while.
  3. In another sauce pan, caramelise the 110g sugar. Remove the vanilla pod from the cream. Deglaze the caramel with the hot cream mix and stir until all lumps are gone.
  4. Proof if the caramel is thick enough by putting a spoon full on a plate and holding it at an angle. If the caramel moves slowly, it es ready to be further processed. If it is still fluid, allow to reduce a little more.
  5. Remove the caramel from the stove. Carefully melt the chocolate in a heat-proof bowl in the microwave. Add the hazelnut paste to the chocolate. Pour about 1/3 of the caramel over the melted chocolate and beat until creamy.
  6. Add the other third of the caramel and stir well. Fill in sterilised jam jars.
  7. Put the jars in a water bath for 20 minutes to preserve. If available, use a pressure cooker.
  8. Leave the jars to cool down and enjoy!

Variation of a recipe from the book “Chocolate” by Roman Morato. Published by courtesy of Pralinenwahnsinn.
pralinenwahnsinnAbout the chef:
This recipe was created by blogger Nele, who has spend a lot of time in the last three years on making sweets, mostly truffles, and spreads her knowledge on her Blog Pralinenwahnsinn. The truffle addict loves sustainable Original Beans chocolates and has created a lot of exciting recipes with them that you can find on her Blog.


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The Fine Food Oscarshttp://originalbeans.com/the-fine-food-oscars/ http://originalbeans.com/the-fine-food-oscars/#comments Wed, 12 Aug 2015 09:46:56 +0000 http://www.originalbeans.com/?p=15178 For the Great Taste Award 2015, also described as “Oscars of the Fine Food”, 400 judges from all corners of the food world came together in Wales and blind-tasted selected products in teams of 4 or 5 to guarantee an independent conclusion based upon great taste and not marketing. Their opinion on Original Beans chocolates:

Papua Kerafat_mood shotOriginal Beans Papua Kerafat 68%, two stars: A beautifully tempered bar with a glorious cacao aroma. The flavour arc is terrific. The melt is tremendous, releasing complex layers of flavour through a long, slow, creamy melt. A fantastically well made bar, with cleverly judged level of cacao content. The finish is exceptional.


Femmes de Virunga_mood shotOriginal Beans Femmes de Virunga 55%, two stars: Lovely melting quality to this milk chocolate and a very complex flavour profile, particularly for a milk chocolate. Delicious and lovely fruity tones that linger in the finish. We feel this is a really well balanced chocolate with a great cacao intensity balanced by a milk creaminess. We think it’s faultless.


Grand Cru Blend_mood shotOriginal Beans Grand Cru Blend No. 1 80%, one star: There is a background creaminess to this 80% cacao chocolate, there is an astringency too, but we feel it doesn’t linger. The chocolate melts well, it is well tempered, there is no graininess and a pleasant overall richness.



Do you want to know more about the winner chocolates? Read this article from blogger Zoe Perret or get the Cocoa runner’s winner collection here!

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What’s your taste secret?http://originalbeans.com/whats-your-taste-secret/ http://originalbeans.com/whats-your-taste-secret/#comments Wed, 05 Aug 2015 12:06:18 +0000 http://www.originalbeans.com/?p=15137 CunCo PK interviewThe exclusive Chicago chocolate shop Cocoa & Co wanted to know how world class chocolate is made – and interviewed Original Beans founder & CEO Philipp Kauffmann about it.

His answer in sum: The secret of Original Beans’ success is its holistic approach that includes the search for high quality fine flavour cacao and its preservation as well as a fundamental respect for people and nature along the whole supply chain.

Read here the entire interview. It’s worth it!

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Slow Food Chefhttp://originalbeans.com/slow-food-chef/ http://originalbeans.com/slow-food-chef/#comments Wed, 05 Aug 2015 09:33:34 +0000 http://www.originalbeans.com/?p=15117 Philipp Kauffmann (Original Beans), Stephanie de Vos (Rosewood Hotel London),and Craig Sams (Judge)

CH award ceremony with Philipp Kauffmann (Original Beans), Stephanie de Vos (Rosewood Hotel London) and Craig Sams (Judge)

The chef of a very special hotel won the Considerate Slow Food Chef award 2015 (happily sponsored by Original Beans) as part of the Considerate Hoteliers awards: Amandine Chaignot from Rosewood London.

The hotel is the first in the UK to adopt the principles of Slowfood, a movement that promotes alternatives to Fast Food and aims to protect the edible diversity. Amandine’s cuisine reflects these principles: She only uses seasonal ingredients, prepared in a genuinely elegant way.



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Chocolate in every coursehttp://originalbeans.com/chocolate-in-every-course/ http://originalbeans.com/chocolate-in-every-course/#comments Mon, 06 Jul 2015 16:08:06 +0000 http://www.originalbeans.com/?p=14978  One of the dishes from the Chocolate Month menu collaboration between Peter Gordon and Paul A. Young  Chocolate strawberry mousse with Original Beans Cru Virunga 70%, pink peppercorn, pepita and sea salt biscuit

Dish from Peter Gordon’s & Paul A. Young’s chocolate month collaboration: Strawberry mousse with Original Beans Cru Virunga 70%, pink peppercorn, pepita & sea salt biscuit

When it comes to cooking with chocolate, Peter Gordon knows no limits. In a recent issue of the “Ask Peter” column in The New Zealand Herald’s bite magazine, the London-based Kiwi chef talks about the sweet & savoury creations he and Paul A. Young served on their chocolate month menu collaboration throughout July at The Providores – and raves about Original Beans, one of Peters “particular favourites”.

As a true believer, he has supported our company for many years now: enthusiastic not only about the great taste but also about Original Beans’ conservation commitment in the origins.

Do you want to try some of the delicious dishes Peter made with Original Beans? Check out the recipes for his Roast Quails with Beni Wild Harvest or Cru Virunga Shortbread!

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Certification is not enoughhttp://originalbeans.com/certification-is-not-enough/ http://originalbeans.com/certification-is-not-enough/#comments Mon, 06 Jul 2015 15:53:54 +0000 http://www.originalbeans.com/zertifizierung-reicht-nicht-2/ Distribution of the world's cocoa production in comparison to the consumption

Distribution of world’s cocoa production in comparison to consumption (Cocoa Barometer 2015, p.4)

The per capita income of most cocoa growing families is still way below the poverty line, that is the shocking result of the Cocoa Barometer 2015 which was published end of June by FNV Mondiaal, HIVOS, Solidaridad, and the VOICE Network. And this despite the greatly increased market share of chocolate since 2009 and various sustainability initiatives and voluntary commitment declarations of big chocolate companies.

Certified chocolate is good, but not good enough, according to Friedel Hütz-Adams, one of the co-writers of the Cocoa Barometer. The Fairtrade premium, for example, does not garantuee that the farmer families can escape from poverty.

Hütz-Adams makes clear that, “it’s much more important to diversify the cultivation, implement trainings and increase the cocoa price payed to the farmers.” This are exactly the issues adressed by Original Beans, a company that shows how chocolate can be really fair and sustainable.

Philipp und Bauern

Original Beans founder Philipp Kauffmann talking to cocoa farmers in Eastern Congo

Original Beans founder-CEO Philipp Kauffmann gets to the point: Whoever speaks about fairness or even sustainability in the chocolate industry without calculating higher prices for producers is obscuring the truth. Chocolate is a typical down-market product. Thus, it is not surprising that at the end of the supply chain the small-scale farmers are the ones who suffer. A higher price level can only be justified by the experience of great quality. Because only the pleasure of the world’s best chocolates persuades consumers to pay a substantially higher price. At Original Beans we directly transform it into measurable socio-economic sustainability.”

Direct trade, local engagement & reforestation projects: Read here more about the principles that Original Beans has committed itself to.




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Philipp Kauffmannhttp://originalbeans.com/philipp-kauffmann/ http://originalbeans.com/philipp-kauffmann/#comments Tue, 23 Jun 2015 14:50:31 +0000 http://originalbeans.com/?p=5808 Philipp follows the motto of his forefather, Georg Ludwig Hartig, who helped to coin the term ‘sustainability’ when in 1791 he wrote that “any wise forest management must use the forest in such a way that generations thereafter can draw at least as much advantage from it as the presently living generation has”. In the 1990ties, Philipp founded one of the first independent telecom companies in the Benelux and Nabuur.com, an Internet portal for volunteers in development. As conservationist, he has worked for WWF on eco-regional conservation and has managed an investment portfolio of biodiversity companies at UNDP in New York. He has concrete reforestation experience as initiator of the world’s first saltwater forest in the deserted delta of the Colorado River.

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Harald Sorsthttp://originalbeans.com/harald-sorst/ http://originalbeans.com/harald-sorst/#comments Mon, 22 Jun 2015 10:30:31 +0000 http://originalbeans.com/?p=5245 Our Food Marketing Yogi leads by example to show how soulful, constructive marketing is different from the rest.

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Patrick Vacanohttp://originalbeans.com/patrick-von-vacano/ http://originalbeans.com/patrick-von-vacano/#comments Sun, 21 Jun 2015 12:51:41 +0000 http://originalbeans.com/?p=5211 The top sommelier is now tirelessly on the road for good food and fairness to producers. The Gourmet Antifa!

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Lena Unbehauenhttp://originalbeans.com/lena-unbehauen/ http://originalbeans.com/lena-unbehauen/#comments Sat, 20 Jun 2015 13:32:28 +0000 http://www.originalbeans.com/?p=13712 This polyglot is as international as our beans: She has travelled to and lived in several countries across the globe. As brand without borders, Original Beans profits both from her language and soft skills: Lena manages the communication flows in different markets (Germany, UK and beyond) and holds our decentralized intercultural team together.

Fascinated by the socio-ecological commitment underlying Original Beans, she gives the brand a face through storytelling on our website – with the goal to connect the conscious consumer directly with the origins of our chocolates.

The master graduate in Journalism & Globalization Studies has worked before as editor of the online magazine Good impact that focuses on sustainability and social business issues.


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