Dr. Wilbert Phillips received the highest award granted by CATIE of the Honois Causa Doctorate. We also thank Dr. Phillips for his contributions to CATIE, HCP and the global cacao sector. Here is the tribute video from CATIE!… Read More


Brad Kintzer

Our HCP Board member, Brad Kintzer, talks about his vocation with the New York Times: Aside from the technical side of your job, do you actually like chocolate? I taste it every day and my love for it has grown deeper and richer, like a good marriage. My favorite flavor depends on my mood: Sometimes… Read More


HuffPost, 8/28/2018 – The truth about your favorite cheap chocolate bar may leave a bitter taste in your mouth. You can walk into any old drugstore and buy a Hershey’s chocolate bar for around a dollar, but a single-origin Malagascar chocolate bar from Salt Lake City-based Solstice Chocolate will cost you $9, and a single-origin Costa Rican chocolate… Read More


Celebrating History, Dedicated to Sustainability Guittard Chocolate Company Marks 150 Years with Eureka Works, A Limited-Edition 62% Chocolate Blend Burlingame, CA (June 25, 2018)¾ To celebrate its 150th year of making chocolate, family-owned Guittard Chocolate Company is releasing Eureka Works, a limited-edition chocolate blend formulated for everything from confectionary use to baking applications. Eureka Works… Read More


Chocolate experts reflect on working with Anthony Bourdain; say he had ‘affinity with cocoa farmers’ Following news of Anthony Bourdain’s recent death, Good & Evil chocolate bars were suddenly pulled from its producer Éclat Chocolate’s website as owner Christopher Curtin said the decision was made out of respect towards the celebrity chef. Our HCP President,… Read More


Heirloom Cacaos

Dr. Kristy Leissle writes a two part post on Chocolopolis discussing the losers and winners when cocoa prices rise. A few weeks ago, as I was preparing to talk to Joe Weisenthal on Bloomberg’s “What’d You Miss?” about cocoa’s price rise earlier this year, my partner, as he often does, asked questions to help me gather my… Read More


An insightful article on the fine chocolate industry from HCP Board member, Brad Kintzer: Taking cues from the coffee and craft beer movements, fine chocolate options are gaining momentum. Brad Kintzer, chief chocolate maker for TCHO Chocolate, helps us better understand this exciting sector. Until recently, it was uncommon to find double IPA beers in… Read More


When Cost is the apex predator, tasty but expensive-to-produce chocolate will perish. Only the cheap, bland and boring will survive. Karla Lant, FED, 3/22/2018 Bathed in fluorescent light, row upon row of mass-produced chocolate candies compete for attention in drug stores across the western world. With the Easter holiday upon us, children line up for baskets… Read More


Our colleague and HCP/FCIA supporter Kristy Leissle’s soon to be released book, Cocoa gets a review by the Financial Times, who says “She argues that the most essential ingredient to achieve sustainability is that farmers come to regard their work as honourable and valued — and that their children see the worth of staying in… Read More


Tuesday, Jan 21 2018 – The Heirloom Cacao Preservation Fund (HCP) is delighted to announce that the cacao trees of Tujikomboe Farmers Group, Tanzania; and Akesson’s Bejofo Estate, Madagascar have been designated HEIRLOOM. They become, respectively, the fourteenth and fifteenth HCP Heirloom designations made since the 2014 inaugural Heirlooms. The HCP’s International Tasting Panel tasting… Read More