THE HCP DESIGNATES NEW HEIRLOOM CACAOS IN COSTA RICA & BELIZE   January 2015 – The Heirloom Cacao Preservation Initiative (HCP) is delighted to announce that the cacao trees of Terciopelo, Coto Brus, Costa Rica and Maya Mountain Cacao Ltd. Farmer Network Villages of San Antonio, Santa Cruz, Santa Elena, and Pueblo Viejo in Belize, both provided by Daniel… Read More


The Fine Chocolate Industry Association (FCIA) Takes Its Next Bold Step Forward to Save the World’s Finest Cacao Trees and Chocolate. THE HCP DESIGNATES A NEW HEIRLOOM CACAO IN ECUADOR July 2014 – The Heirloom Cacao Preservation Initiative (HCP) is delighted to announce that the cacao trees of Cooperative Nueva Esperanza in Puerto Quito, Ecuador provided by husband… Read More


Bolivia! Ecuador! Hawaii! The Fine Chocolate Industry Association (FCIA) Takes a Bold Step Forward to Save the World’s Chocolate   THE HCP DESIGNATES FIRST-EVER HEIRLOOM CACAO! February 2014 – The best chocolate in the world starts with the finest cacao but that cacao is poised for extinction. As the industry continues to replace fine flavor cacao… Read More


Future of Chocolate

Seeing the Future of Chocolate We give a shout out to Maryam Henein of Honey Colony for her excellent look at “The Future of Chocolate.” Maryam, who is well-known and respected for her outstanding documentary on honeybees (“Vanishing of the Bees”) approached the FCIA, HCP, and its members for quotes and information for her substantial article at where the… Read More


THE HCP HANGS OUT HCP Google Hangout sponsored by HCP Co-Founder Pam Williams (Ecole Chocolat) and featuring her and fellow co-founders Dan Pearson (Maranon Chocolate) and Lyndel Meinhardt (USDA-ARS), as well as Jim Eber the HCP Director of Communication.… Read More


Good&Evil Bar

Before anyone even tasted it, there was considerable buzz surrounding the release of the limited edition Good & Evil chocolate bar this fall from Christopher Curtin’s Éclat Chocolate. Much of this was because Curtin’s two partners in the project were globetrotting culinary TV star Anthony Bourdain and Eric Ripert, owner of the renowned Le Bernardin in… Read More


Madagascar cacao

Getting Started: How the Re-Discovery of Ancient Cocoa in Madagascar Became an Impetus for the HCP — And How We Got Those Samples in the First Place In early October, Madécasse Chocolate Company announced to a packed house in New York City the results of the cacao tree samples taken in Madagascar by one of the company’s… Read More


The Fine Chocolate Industry Association and the USDA/ARS Partner to Found the Heirloom Cacao Preservation Initiative The best tasting chocolates in the world are poised for extinction. As growers continue to remove or replace fine flavor cacao trees with less flavorful, high-yield, disease-resistant cacao hybrids and clones, a world of ordinary flavor dominates the chocolate… Read More


Fermented Cacao Beans in Ecuador

By Jeffrey Stern, Gianduja, July 10, 2012 Ecuador is known in the cocoa industry for being the world’s largest producer of both the heirloom quality and fine flavor Nacional and CCN-51, an increasingly prevalent hybrid of standard or mass-market quality and flavor. Today, Nacional is increasingly scarce and has been genetically diluted. Moreover, its reputation for… Read More


Future of Chocolate

  Heirloom cacao are the diamonds of cacao — cacao trees and beans endowed with a combination of historic, cultural, botanical, geographical, and most importantly flavor value. They are the foundation of the best tasting chocolate. Why is heirloom cacao important? Heirloom and indigenous species of cacao have a number ecological, economic and social benefits:… Read More