Pandemic pivot: Bibamba Artisan Chocolate celebrates it's one-year anniversary

Emily Buchtel

Even the largest, most well-established companies are struggling with sales and operations challenges brought on by the pandemic as they battle shipping delays, supply chain disruptions, and wavering consumer demand.  For a small Denver business like Bibamba Artisan Chocolate, keeping the business running has been even more difficult. And yet the company—which celebrates its one-year anniversary this August—has not only endured, but reinvented itself in a true testament of perseverance and grit.  To mark the one-year anniversary, here’s a look back at key milestones from Bibamba’s journey and a glimpse of what’s ahead. Pre-pandemic   Denver couple Patrick and Mara Tcheunou...

Read more

The Different Types of Cacao Beans

Emily Buchtel
Did you know that there are about 20 different species in the Theobroma family? The three dominant varieties you may have heard of are Criollo, Forastero, and Trinitario. Cacao varieties affect the flavor, price and production of the chocolate.
Read more

Climate Change and Chocolate: How Modern Science Can Make Cacao Farms More Sustainable

Emily Buchtel
Climate change is expected to cause a significant shortage of chocolate products in the coming decades. Rising temperatures, drought, and deforestation can have a severe impact on crop yields and worsen conditions for farmers who were already struggling to make ends meet.
Read more

What if you could help save our world by eating dark chocolate?

Tamara Tcheunou
What goes into making that chocolate you love? You’ve probably considered the importance of buying organic fruits and vegetables, but do you know the difference between picking up a bag of sustainable dark chocolate versus a cheap candy bar? The type of chocolate you purchase matters more than you might think. 
Read more

How to Make White Wine out of Cacao Fruit in 7 Steps

Tamara Tcheunou

How to Make White Wine out of Cacao Fruit in 7 Steps If one day you happen to have 5 ripe cacao pods in your possession to, let’s say, make some chocolate, know that during that process you will concoct one of the most delicious white wines you ever taste.  1. Get your fresh ripe cacao pods and break them open. You will see the bean with a moist white pulp on it. 2. Scoop the beans and juicy pulp out of the pods and place them evenly in a plastic sieved bowl. You are allowed to pick up a...

Read more

Seven (7) Interesting Facts you Might not Know about Chocolate

Tamara Tcheunou

Seven (7) Interesting Facts you Might not Know about Chocolate: In the article below we hope to enlighten you with some lesser known information about consuming  chocolate, and cacao, the bean from which the final chocolate product is derived.  We suggest having your favorite Bibamba chocolate nearby to nibble on, as reading this will surely entice you to enjoy it on the  spot. 1.Chocolate is by far the favorite flavor in North America and probably in the world. 2.Cacao beans used to make chocolate  are the most chemically complex food on the face of earth with more than 300 chemical compounds....

Read more