Understanding Cacao Flavor Origins

HEIRLOOM CACAO PRESERVATION (HCP) just released The Review, or fully titled, “The Review of Cacao Explorations and Germplasm Movements” by Dr. Lambert Motilal; the culmination of several years research and work aimed at creating a complete reference of historical origins and genetics of every cacao producing country in the world. This might not be your typical evening relaxation reading, though it is mine. It’s free to download, and if you’re in the chocolate business, you should read it.

While you’re there, you might consider donating a few dollar to HCP for the excellent work–we certainly look forward to seeing more of the same.