Colombia to produce free chocolate deforestation-free, that is…

July 25, 2018 by  
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You’ll soon be able to enjoy your chocolate guilt-free. Colombia has become the first Latin American country and the third country in the world to commit to deforestation-free cocoa production. The government signed a pledge with the Cocoa and Forests Initiative, a movement intent on achieving this goal throughout all cocoa-producing nations. The country hopes to achieve this monumental goal in just under two years. The Casa Luker company, a cornerstone brand in Colombian chocolate manufacturing, has joined the pledge along with the National Cocoa Federation, and the initiative is spearheaded by the World Cocoa Foundation. These organizations are committed to helping Colombia achieve deforestation-free chocolate production by the year 2020. Colombia will join other member-nations Côte d’Ivoire and Ghana , making it the third country to engage in the anti-deforestation effort. Related: Australia’s rampant deforestation is killing koalas In 2017, Colombia faced “one of the most drastic losses of tree cover in the world,” according to Mongabay . In total, tropical countries lost forest grounds approximately the size of Bangladesh, and Colombia experienced a 46 percent rise in deforestation from the previous calendar year, losing about 1,640 square miles (or 4,250 square kilometers) of greenery. Not wanting this degradation to continue, the Colombian government has agreed to a Framework for Action subsisting of “11 core commitments, which include preventing deforestation and forest degradation; promoting the conservation of protected areas; respecting the rights of cocoa farmers and minimizing adverse social and economic impacts monitoring and reporting on the progress on commitments; ensuring transparency and accountability; and providing support to sustainable markets for cocoa products.” Related: First newly-developed chocolate in 80 years is made from Ruby cocoa beans Enthusiastic about the progress, Eduard Baquero López, president of the National Cocoa Federation, said, “There are many inspiring examples of cocoa production leading to forest protection and restoration; we wish to gain greater global market access for Colombia’s cocoa, which has such a distinctive quality and which is rare in contributing both to forest protection and to the peace. We hope the global consumer will come to enjoy their chocolate even more when they learn it protects the forests and delivers the peace!” + World Cocoa Foundation Via Mongabay

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Colombia to produce free chocolate deforestation-free, that is…

Cleverly layered compact dirt walls mimic ice cream cakes in this Tokyo patisserie

June 21, 2017 by  
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Dirt may seem an odd material choice for an upscale patisserie in Tokyo , but design studio nendo playfully pulls it off with style. The Japanese designers layered compacted soils of varying colors to mimic the layers of an ice cream cake. The earth walls lend the “à tes souhaits!” shop a sense of warmth and contrast beautifully with the glass-and-steel facade. Located in the trendy Kichijoji neighborhood in Tokyo, à tes souhaits! is a small and elegant shop specializing in ice cream and chocolates . The earth walls comprise stacked soils of varying shades arranged in a staggered pattern to look like cut slices of ice cream cake with different flavors. “The wall guides people into the shop by the soft curvature from the outer wall, and then creates a gentle all-enveloping effect, like melted ice cream, all the way into the back of the shop,” writes nendo. “This created a relaxing ambience, taking advantage of the compactness of the space.” Related: Ancient Japanese tombs inspire nendo’s first public space design Since the new patisserie is the second location of à tes souhaits!, Nendo wanted to differentiate the two shops. The flagship uses bright lighting with mostly white surfaces and hard materials like marble and metal. In contrast, the new location uses a subdued color palette and softer lighting to complement the dominant use of wood and soil . + Nendo Images by Takumi Ota

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Cleverly layered compact dirt walls mimic ice cream cakes in this Tokyo patisserie

5 Holiday Items Making Your Family Sick

December 2, 2016 by  
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‘Tis the season to be jolly. For many, this symbolizes an all-access hall pass to indulge one’s taste buds along the chocolate-, cake-, cocktail- and candy-lined corridors. While some choose to channel their inner Oompa Loompa between the…

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5 Holiday Items Making Your Family Sick

Can upscale chocolate uproot deforestation in Haiti?

October 19, 2016 by  
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Dandelion, Raaka Chocolate and Valrhona are among the chocolate makers eyeing ways to combat poverty and renew the land.

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Can upscale chocolate uproot deforestation in Haiti?

It’s time to bid adieu to HFCs

October 19, 2016 by  
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New global deal to phase out hydrofluorocarbons found in refrigerators and HVAC systems delivers “huge win for the climate.”

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It’s time to bid adieu to HFCs

Zapping chocolate with electricity could lead to lower fat treats

June 22, 2016 by  
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Chocoholics, are you sitting down? Researchers have just found a way process chocolate so it doesn’t need as much fat added into the recipe. By adding an electrical charge, the melted treat flows smoothly enough to be processed and, according to taste testers, is just as decadent as the original, higher-fat version. Your guilty pleasure may soon be a bit less guilty. Researchers at Philadelphia’s Temple University recently published their findings in the Proceedings of the National Academy of Sciences , sharing how the use of electrorheology can make chocolate manufacturing run more smoothly. The chocolate company Mars partially funded the study. Related: Dig in! Study links eating chocolate with heart health Getting cocoa to the right consistency to flow easily during production is key, and usually requires a certain amount of added fat. By exposing liquid chocolate to an electric field , researchers found they could use 10 percent less added fat or oil and still produce the same results. They estimate they could even use up to 20 percent less in future studies. Taste testers could either tell no difference between the electrified chocolate and a regular old bar or they thought the experimental treat tasted better. Before we get too excited, research and development still needs to be done on how well the chocolate stores and if the taste and texture really does rival the real stuff. Until then, we can rely on our old, tried and true treats. Via Phys.org Images via  Pexels , Pixabay

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Zapping chocolate with electricity could lead to lower fat treats

New pea-based milk uses 93 percent less water than dairy equivalent

June 14, 2016 by  
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A new dairy-free milk is blowing people away with its minimal eco-footprint , and a calcium content that puts cow’s milk to shame. Ripple Foods is rolling out a plant-based milk made from peas with the mission to educate the public on the health and environmental impacts of the stuff you usually pour over your cereal. The Silicon Valley start-up has created a recipe for milk made from peas that has the same mouthfeel and taste as cow’s milk, but with improved nutritional value. Ripple Foods claims their product provides 50 percent more calcium (and half the sugar) than its dairy-based counterpart and eight times the protein of almond milk. Peas are easily and plentifully grown and also contain vitamins and minerals that dairy can lack, such as vitamins K, C, and B1, manganese, dietary fiber, copper, phosphorus, and folate. Related: Ben & Jerry’s launches vegan ice cream flavors Ripple takes on both the dairy and almond industries, slamming their heavy use of water in production and offering a healthier, more eco-friendly milk alternative. Compared to dairy’s 60 gallons of water per glass and almond milk’s 20 gallons, Ripple’s pea milk only uses 1/2 gallon per glass. Its Original, Unsweetened, Vanilla, and Chocolate flavors even come in 100 percent post-consumer recycled plastic containers. Right now Ripple plant-based milk is only available in select Whole Foods stores, yet with $13.6 million invested so far we can be sure its reach will continue to grow. + Ripple Foods Via  Tech Crunch Images via Ripple Foods

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New pea-based milk uses 93 percent less water than dairy equivalent

We’re running out of chocolate and it’s our own fault

October 11, 2015 by  
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Forget the great recession. According to the world’s largest chocolatiers, we’re about to enter a great chocolate depression, and it’s our own fault. The Washington Post reports that Mars Inc. and Barry Callebaut have unveiled statistics that show consumption of chocolate worldwide is outpacing cocoa production and creating a chocolate deficit. Read the rest of We’re running out of chocolate and it’s our own fault

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We’re running out of chocolate and it’s our own fault

RECIPE: Decadent Vegan Chocolate Cake (That’s Actually Full of Vegetables!)

November 9, 2014 by  
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Finding a knockout vegan chocolate cake recipe that’s going to appeal to all comers is one thing, but a recipe that also packs in a serve of veggies and extra protein is on a whole other level again. This incredible chocolate cake gets its moistness and some of its sweetness from roasted beetroot, and its protein content is boosted by the addition of pureed black beans into the mix and a tofu-based frosting. The recipe can be adapted to suit a gluten-free diet too. While the ingredients may be unconventional, this cake has the same moist, fluffy texture as regular mixes, so kids and suspicious adults will be none the wiser. With so much healthy goodness baked into one cake, it would be bad for you not to eat it, right? Click through for the recipe and step-by-step instructions. READ MORE > Permalink | Add to del.icio.us | digg Post tags: baking , beetroot , black beans , cake , chocolate , chocolate cake , chocolate cake with vegetables , dessert , Inhabitots , recipe , vegan , vegan cooking , vegan recipes , vegetarian

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RECIPE: Decadent Vegan Chocolate Cake (That’s Actually Full of Vegetables!)

We Make Love Cleverly Transforms Organic Black Cork Coasters into Delicious-Looking Chocolate Bars

October 30, 2014 by  
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If you’re a chocolate lover in need of drink coasters, you’ll drool over these organic black cork coasters designed in the shape of chocolate candy bars. Created by New Delhi-based design studio and gallery We Make Love , the idea for the Chocolate Dessert Coasters was inspired by the sweet musky smell and color of organic black cork. Each chocolate bar is wrapped in iconic gold foil and a candy bar sleeve and break in half to create two coasters. + We Make Love The article above was submitted to us by an Inhabitat reader. Want to see your story on Inhabitat ? Send us a tip by following this link . Remember to follow our instructions carefully to boost your chances of being chosen for publishing! Permalink | Add to del.icio.us | digg Post tags: black cork , chocolate , chocolate bar-inspired design , chocolate-inspired design , coasters , cork , drink coasters , organic black cork , organic cork , reader submitted content , We Make Love

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We Make Love Cleverly Transforms Organic Black Cork Coasters into Delicious-Looking Chocolate Bars

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