Crafting Markets

Hello 2025! We hope your season was an all round success, and that you've managed to finds pockets of headspace and quality time with friends and family - which at the end of the day, are what keep us going. So, here's to a year full of meaningful moments. We hope to connect with you soon at Chocoa in February, do let us know if you're coming and be sure to stop by our stand, we'd love to meet up. As we don't want to fill your head with more to-do lists, diets and goals to achieve this year, we just want to say we're here to help you plan 2025 when you're ready. Let us know your questions and we'll do our best to support you. And on a completely different note. Although we know we're all surfing the market and pricing, in our search for finding the silver lining and waiting for the waters to settle. We found a sign, you might say we're stretching it - but, nevertheless we'll take it as an omen. This year Pantone officially claimed the colour of 2025 to be (drum-roll please!): MOCHA MOUSSE (PANTONE 17-1230) "...a warming brown hue imbued with richness. It nurtures us with suggestions of the delectable qualities of chocolate, answering our desire for comfort." Now, don't know about you, but when Pantone starts naming colours after desserts and naming chocolate, it feels like 2025 *could be (all fingers and toes crossed) off to a good start! 'Mocha Mousse' - decadence, warmth and why not- we'll take it as a hint that this year will be a little smoother, a little richer and just sweet enough to keep things interesting. Definitely a year that will push us to think outside the box. Here's to keeping it chocolatey, keeping it warm and keeping it in touch!

Happy New Year, everybody! 🎉 Here we are, another year, congratulations for making it! Congratulations for continuing to shape the craft chocolate world. Here go Top 3 Highlights of 2024: Number 3️⃣: Over the last five years we’ve partnered with many talented cocoa producing coops and social enterprises from around the globe. This year our network includes 26 partners! Thank you for all you do we’re so proud and grateful to call you our partners. Number 2️⃣: We continued to connect craft chocolate makers and cocoa producers, matching their needs, taste buds, business needs and social and environmental priorities. Like a cocoa matchmaking service, but less awkward and way more delicious. And Number 1️⃣: The community. YOU! Yes, you—the driven craft chocolate makers, the flavour hunters, and the transparent trade advocates. You’re the ones who make this worthwhile. Without you, we’d be deprived of great chocolate 🍫. And we all know once you taste good chocolate you can't go back. Once you know what a traceable supply chain entails you can't un-know it. So, as we roll into 2025, we’re raising a glass to all of you. Let’s keep transforming trade and growing the chocolate revolution—one batch and shipment at a time. Wishing you a sweet end to 2024 and all best for 2025. May it be a successful year at home and at work. Happy New Year! See you soon! 🍫💛

🚨 The journey from Madagascar’s Sambirano Valley to Amsterdam is almost complete. This fruity cocoa will arrive in a few days and ready un January. ✨ What Sets Åkesson’s Cocoa Apart? 🧑🌾 A True Pioneer: Founder Bertil Åkesson, has become a pioneer of the bean-to-bar movement, and has transformed the way the world views Madagascan cocoa, bringing this fine-flavour cocoa to the forefront of chocolate-making. 🌍 Cocoa with Character: This cocoa is grown in the Sambirano Valley’s volcanic soils. This area thrives thanks to a unique micro-climate shaped by the nearby Tsaratanana mountain range, trade winds and seasonal river floods enriching the land, creating ideal conditions for a unique terroir, contributing to their exceptional flavour complexity. 🌿 A Flavorful Ecosystem: Åkesson’s estate is a biodiversity haven, home to crops like vetiver, patchouli, sugarcane, and combava—adding depth to its cocoa cultivation story. 💡 Did You Know? Åkesson’s experiment with fermentation techniques to bring out even more nuanced flavors? #AkessonsCocoa #MadagascanCocoa #CraftChocolate #SustainableCocoa #TransformTrade

📦A Fresh Shipment of PISA’s Cocoa Has Arrived! From the lush, fertile soils of northern Haiti, Produits des Îles S.A. (PISA). A fresh batch of their fine-flavour cocoa beans has just landed, ready to make your taste buds sing! Here’s what makes PISA’s cocoa stand out: 🌱 1,200 Organic Farmers: A network of smallholder farmers which in today's scene is no small feat. 🍫 Centralized Processing: PISA pioneered centralized fermentation in Haiti, optimizing the flavour complexity of their beans. Their meticulous fermentation and drying techniques create high-quality results, setting them apart in a market historically focused on bulk cacao. 🌍 Haitan Cocoa on the map: PISA has weathered Haiti’s storms, including economic hardships, competition, environmental challenges and limited resources. These beans are true testament of their teams work! 💪 Creole Gardens: Haitian cacao thrives in "creole gardens," where smallholder farmers cultivate diversified plots, providing not only cacao but also food crops for the local market. Emphasizing shaded cocoa production, PISA protects watersheds from deforestation and erosion, promoting sustainability in Haiti. PISA invests in its farmer network, in training in organic practices, fair compensation, and rural development. Taste @PISA’s Haitian cocoa! #HaitianCocoa #PISAHaiti #CraftChocolate #FineFlavourCocoa #TasteHaiti #sustainablecocoa

To All the Craft Chocolate Makers Out There 🍫 We see you — machines working overtime, to-do lists growing longer, juggling holiday orders, keeping the business running, and sometimes forgetting to eat (except for the occasional “quality control” nibble). It’s a marathon sprint. 🙌 Here’s a little cheer from us: Breathe in, you're doing amazing. Even when a machine decides to act up, remember — the world needs more chocolate made with high-quality, responsibly sourced beans. Your work matters. 📣We’re Rooting for You: May this season bring more craft chocolate gifts to tables everywhere, showing the care, the traceability and the creative craft behind what you create. This time of year is busy, intense, and yes, sometimes a little meltdownish (literally). But know this: we’re here, cheering you on, and proud to support businesses like yours. Let's hear it for craft chocolate makers!👏🍫 #CraftChocolateSeason #sustainablecocoa #beantobar #chocolateseason #TransformTrade

🌍 Kokoa Kamili’s legendary Tanzanian cocoa has arrived today in Amsterdam, and in less than 10 days, it will be ready for you. What makes Kokoa Kamili cocoa stand out? 💡 FLAVOUR-FULL: From a three-tier cascade fermentation process to sun-dried beans raked for uniformity, their meticulous methods result in spot-on flavours. 🌱 Farmer Network: With training, tools, and over 750,000 cocoa seedlings distributed to farmers since 2015, Kokoa Kamili works hard to strengthen their farmer community in Tanzania. 🔬 Genetics: Their beans are predominantly classic Trinitario with a touch of Neo-Nacional—rare genetics that deliver fruity, tropical, and chocolatey notes. 🏗️ Future-Focused: Their facility in Mbingu is scaling operations while maintaining their commitment to quality, sustainability, and innovation. Kokoa Kamili's dynamic team, led by founders Brian LoBue and Simran Bindra, has transformed Tanzanian cocoa, putting this origin on the map. Before Kokoa Kamili's intervention, Tanzanian cocoa was primarily sold to commodity exporters that prioritized volume over quality – which in today's market, having created the farmer network and high quality cocoa they do is even more remarkable! #TanzanianCacao #KokoaKamili #FineFlavorCocoa #CocoaExcellence #AmsterdamArrival de

Practical Considerations for Bean Handling: 🚚 When ordering cocoa beans, logistics are just as crucial as flavour. 🌟 Beans often arrive in large bags or on pallets, so having the right handling equipment like pallet pumps, forklifts, carts and enough hands is essential. 🏭 Make sure your workspace has doors large enough for these pallets to fit through. 🧼 And always maintain a clean environment to prevent contamination and preserve quality. #CraftChocolate #BeanToBar #TransformTrade #CocoaBeans  #HighQualityCocoa #CraftingMarkets

Dear Chocolate Makers, this is your season to shine! 🙌 As you pour your passion into every batch, remember why you started this journey. Remember the Bigger Picture. Every piece of chocolate you craft is a celebration of the chocolate revolution, cocoa producers, the cocoa, and the art of making. You’re not just creating a product; you’re contributing to a movement that values quality, transparency, and sustainability. 🌍 Celebrate the Journey: Think back to where your beans come from—the farmers, the origins, and the effort that goes into growing such a remarkable ingredient. You’re not just making chocolate; you’re part of a global story. Wishing you pockets of peace and headspace whilst you Craft Through the Chaos. #craftchocolate #beantobar #craftingmarkets

🍫 An obsession with flavour got us started in this journey. The sourcing and connection to something tangible behind cocoa is what hooked us. Sharing the people and stories we've encountered over the years through cocoa is what motivates us. 🌍 We know you work hard to find the Ideal Cocoa Beans for Your Craft Chocolate Creations, Taste Buds, and Business Needs. 🔍 We understand your journey to creating exceptional chocolate begins with the right cocoa beans, and how cocoa shapes your final product and business reputation. ⚖️ For you, balancing Flavour, Transparency, and Business is key. Here’s a way to approach it: 1️⃣ Start by Exploring and Experimenting. Explore different origins and varieties, request samples, and experiment with small batches. Take the time to find the beans that truly stand out for you. 2️⃣ Understand Bean Origins and Flavour Profiles. Single-origin beans highlight unique regional flavors. Know what you like and what you’re looking for to work with the beans you enjoy the most. You’re not just making chocolate; you’re part of a global story.

🌍 EUDR Update 🍫Craft chocolate makers classify as an SME if 2 out of the 3 below criteria apply: < 250 average number of employees < €50 million net turnover < €25 million balance sheet 📋 Craft Chocolate Makers Classified as SME follow a simplified compliance procedure: ✅ No need to perform due diligence on cocoa already assessed. ✅ No requirement to submit due diligence statements (“DDS”) in the EU Information System. 💡 Streamlined Invoices: Once the EUDR is live, Crafting Markets will include a DDS reference number for each cocoa lot on all invoices, making tracking easier for you. 🗂 Record-Keeping Is Key: You MUST store this information for 5 years and provide it to your local authorities upon request. ⚠️ Important Timing Note: A 12-month delay to the EUDR is likely but not yet fully official. If no agreement is reached on the legal implementation of the proposed delay, the initial regulation will enter into force by default on December 30, 2024. Use EUDR to your advantage, a great way to showcase your traceable cocoa 🌳🍫 #ChocolateMakers #EUDRUpdate #SustainableCocoa #DeforestationFree #craftchocolate