“Cane sugar, cocoa butter, rice drink powder and syrup, cocoa mass, tiger nuts, hazelnuts, vanilla, sea salt”. There are at least seven ingredients in this best-selling vegan mylk bar from a European-wide organic chocolate brand. By law, this product on the chocolate shelf cannot call itself chocolate. So why is it on the chocolate shelf…
Find out more about what motivated us to create our new Vegan M!lk Chocolate and why we think you have the power to change the world, simply by changing what chocolate and therefore what food you decide to consume. For years, Original Beans has been setting new standards on regenerative consumption with products that regenerate…
Journeying about 120km south of the Ecuadorian border and north of the confluence of the Charanal River, a traveller will reach the Piura region of Northern Peru. The land here to the novice traveller looks and feels like a desert broken up by shrubby ravines. The ecologist sees a rare dry forest landscape shaped by…
Most chefs these days, and more and more of us food lovers want to know where our food comes from – I mean, we really want to know. Where and how did it grow, who harvested it, how did it become such a delicious food? We have picked up these questions in wine shops and…
What do the Femmes de Virunga and female chefs have in common? We take you to the world of Spanish top chef Cristina García Suárez as she creates her favorite dish with Femmes de Virunga chocolate at her restaurant at the foot of Mount Amboto in the Basque Country. And we travel to another strong…
Cocooned by the pristine wilderness of the Sierra Nevada de Santa Marta in northern Colombia, the Arhuaco tribe is hard to get to. It takes a rough 8 hours on motorcycle on winding dirt roads – down muddy paths, crossing rivers on corroded wooden rafts – to get to the heart of their land and…
The Rainforest Couvertures pack is made from wood fibers rather than plastic or aluminum or a combination of both. So it is natural, renewable and organically compostable. To protect the chocolates from light and oxygen and in perfect condition an ultra-thin layer of natural aluminum is steamed onto the wood foil. Now new: the world’s first compostable couverture…
We do like the better things in life. Chocolate, wine, but also beers. And every summer, when the chocolate season is on a seasonal low, we keep ourselves busy with small side projects. Amsterdam, where our headquarter is located, is a perfect spot to reach out to local breweries and hop on a tour to…
A guided tour through rare tastes and flavours. Because you’re curious and conscious about the complex world of taste; because you, like us, believe memory is infused with rare tastes and flavours, come along with us and indulge in this tasting experience. Let’s say chocolate is like a lover whose heart we wish to discover.…
My industry, chocolate, exploits black families by the hundred thousands. The vast majority of chocolate brands may not be overtly racist, but they tolerate and operate in a racist system. Ask yourself about how much a black life matters when you invest less than Euro 2,- for a chocolate bar grown by black farmers. Walk…
A CHOCOLATE LAB EXPEDITION Remember when we go somewhere we’ve never been before and freely explore? Remember the feeling of being a little bit lost but knowing it would be okay in the end? And as time seems to stretch so does our feeling of uncertainty…It’s hard not to think of the present as if…
Chocolate and wine go well together, don’t they? Not at all! At least not, if you haven’t explored them. Finding the right wine for the chocolate and the right chocolate for the wine is complex, almost a small, playful science for yourself. Why? The wine of a vintage often differs completely from that of another,…
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