{"id":2335,"date":"2023-09-05T11:40:18","date_gmt":"2023-09-05T11:40:18","guid":{"rendered":"https:\/\/www.silviobessone.it\/the-cocoa-spring\/"},"modified":"2023-10-23T14:12:34","modified_gmt":"2023-10-23T14:12:34","slug":"the-cocoa-spring","status":"publish","type":"page","link":"https:\/\/www.silviobessone.it\/en\/the-cocoa-spring\/","title":{"rendered":"THE COCOA SPRING"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-page\" data-elementor-id=\"2335\" class=\"elementor elementor-2335 elementor-468\" data-elementor-post-type=\"page\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-4e88a09 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"4e88a09\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-cd2edb1\" data-id=\"cd2edb1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-0cbd620 elementor-widget elementor-widget-spacer\" data-id=\"0cbd620\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-32e72f9 elementor-widget elementor-widget-image\" data-id=\"32e72f9\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"1354\" height=\"249\" src=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica.png\" class=\"attachment-full size-full wp-image-1354\" alt=\"\" srcset=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica.png 1354w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica-300x55.png 300w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica-1024x188.png 1024w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/fabbrica-768x141.png 768w\" sizes=\"(max-width: 1354px) 100vw, 1354px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-11f8eef elementor-widget elementor-widget-spacer\" data-id=\"11f8eef\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-bb77d90 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"bb77d90\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-33 elementor-top-column elementor-element elementor-element-45c46b1\" data-id=\"45c46b1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-443516f elementor-nav-menu__align-start elementor-nav-menu--dropdown-tablet elementor-nav-menu__text-align-aside elementor-nav-menu--toggle elementor-nav-menu--burger elementor-widget elementor-widget-nav-menu\" data-id=\"443516f\" data-element_type=\"widget\" data-settings=\"{&quot;layout&quot;:&quot;horizontal&quot;,&quot;submenu_icon&quot;:{&quot;value&quot;:&quot;&lt;i class=\\&quot;fas fa-caret-down\\&quot;&gt;&lt;\\\/i&gt;&quot;,&quot;library&quot;:&quot;fa-solid&quot;},&quot;toggle&quot;:&quot;burger&quot;}\" data-widget_type=\"nav-menu.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t<nav aria-label=\"Menu\" class=\"elementor-nav-menu--main elementor-nav-menu__container elementor-nav-menu--layout-horizontal e--pointer-background e--animation-fade\">\n\t\t\t\t<ul id=\"menu-1-443516f\" class=\"elementor-nav-menu\"><li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2405\"><a href=\"https:\/\/www.silviobessone.it\/en\/jhodairis\/\" class=\"elementor-item\">JHODAIRIS<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-1683\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-chocolate-of-the-atlantic-mata\/\" class=\"elementor-item\">THE CHOCOLATE OF THE ATLANTIC MATA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2406\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-cocoa-dictionary\/\" class=\"elementor-item\">THE COCOA DICTIONARY<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2407\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-cocoa-spring\/\" class=\"elementor-item\">THE COCOA SPRING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2408\"><a href=\"https:\/\/www.silviobessone.it\/en\/cocoa-processing\/\" class=\"elementor-item\">COCOA PROCESSING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2409\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-classification-of-cocoa\/\" class=\"elementor-item\">THE CLASSIFICATION OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2410\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-history-of-cocoa\/\" class=\"elementor-item\">THE HISTORY OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2437\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-planet-of-hazelnuts\/\" class=\"elementor-item\">THE PLANET OF HAZELNUTS<\/a><\/li>\n<\/ul>\t\t\t<\/nav>\n\t\t\t\t\t<div class=\"elementor-menu-toggle\" role=\"button\" tabindex=\"0\" aria-label=\"Menu Toggle\" aria-expanded=\"false\">\n\t\t\t<i aria-hidden=\"true\" role=\"presentation\" class=\"elementor-menu-toggle__icon--open eicon-menu-bar\"><\/i><i aria-hidden=\"true\" role=\"presentation\" class=\"elementor-menu-toggle__icon--close eicon-close\"><\/i>\t\t<\/div>\n\t\t\t\t\t<nav class=\"elementor-nav-menu--dropdown elementor-nav-menu__container\" aria-hidden=\"true\">\n\t\t\t\t<ul id=\"menu-2-443516f\" class=\"elementor-nav-menu\"><li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2405\"><a href=\"https:\/\/www.silviobessone.it\/en\/jhodairis\/\" class=\"elementor-item\" tabindex=\"-1\">JHODAIRIS<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-1683\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-chocolate-of-the-atlantic-mata\/\" class=\"elementor-item\" tabindex=\"-1\">THE CHOCOLATE OF THE ATLANTIC MATA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2406\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-cocoa-dictionary\/\" class=\"elementor-item\" tabindex=\"-1\">THE COCOA DICTIONARY<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2407\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-cocoa-spring\/\" class=\"elementor-item\" tabindex=\"-1\">THE COCOA SPRING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2408\"><a href=\"https:\/\/www.silviobessone.it\/en\/cocoa-processing\/\" class=\"elementor-item\" tabindex=\"-1\">COCOA PROCESSING<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2409\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-classification-of-cocoa\/\" class=\"elementor-item\" tabindex=\"-1\">THE CLASSIFICATION OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2410\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-history-of-cocoa\/\" class=\"elementor-item\" tabindex=\"-1\">THE HISTORY OF COCOA<\/a><\/li>\n<li class=\"menu-item menu-item-type-post_type menu-item-object-page menu-item-2437\"><a href=\"https:\/\/www.silviobessone.it\/en\/the-planet-of-hazelnuts\/\" class=\"elementor-item\" tabindex=\"-1\">THE PLANET OF HAZELNUTS<\/a><\/li>\n<\/ul>\t\t\t<\/nav>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-66 elementor-top-column elementor-element elementor-element-0da3e19\" data-id=\"0da3e19\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-d28a8bb elementor-widget elementor-widget-heading\" data-id=\"d28a8bb\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">THE COCOA SPRING<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b676555 elementor-widget elementor-widget-text-editor\" data-id=\"b676555\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>For many years my interest in cocoa has led me to a constant evolution.<\/p>\n<p>The <em>Piedmontese tradition<\/em> of <em>working<\/em> with chocolate and the <em>creativity<\/em> that can be expressed by working with chocolate inspired me to realize this great dream: to <strong>make chocolate<\/strong>.<\/p>\n<p>From my move to <em>Vicoforte<\/em>, to the establishment of a modern laboratory super-equipped to chocolate production, the step was short.<\/p>\n<p>There are three types of chocolatiers: <em>melters, mixers and roasters<\/em>.<\/p>\n<p>As for me, I went through the first two phases with fair satisfaction, but my goal was always to be able to choose directly and put my own stamp on the chocolate I was working on.<\/p>\n<p>So the only solution was to switch to the third type.<\/p>\n<p><strong><em>And I went to the cocoa springs.<\/em><\/strong><\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d4595c6 elementor-widget elementor-widget-heading\" data-id=\"d4595c6\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">DOING THE GRINGO<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-55f460a elementor-widget elementor-widget-text-editor\" data-id=\"55f460a\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>To say it was easy would be a lie.<\/p>\n<p>Expert bean chocolatier experience, you don&#8217;t learn it in books, knowing the markets is even more difficult and importing is really a feat of daring.<\/p>\n<p>I have known personalities in cocoa production for a number of years, and for this first year of roasting I chose to go to the island of <em>Sao Tom\u00e9<\/em>, where there are rare varieties and great artisanal bean processing skills.<\/p>\n<p>I thought I would make my lived experience of searching for the best varieties available to all readers.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-aa3fb47 elementor-widget elementor-widget-heading\" data-id=\"aa3fb47\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">THE SEARCH FOR THE BEST VARIETIES<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f936105 elementor-widget elementor-widget-image\" data-id=\"f936105\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img decoding=\"async\" width=\"848\" height=\"173\" src=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/img-sorgente.jpg\" class=\"attachment-full size-full wp-image-1382\" alt=\"\" srcset=\"https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/img-sorgente.jpg 848w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/img-sorgente-300x61.jpg 300w, https:\/\/www.silviobessone.it\/wp-content\/uploads\/2023\/09\/img-sorgente-768x157.jpg 768w\" sizes=\"(max-width: 848px) 100vw, 848px\" \/>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-989ae84 elementor-widget elementor-widget-text-editor\" data-id=\"989ae84\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>L&#8217;<strong><br \/>\n  <em>amelonado Saotomense<\/em><br \/>\n<\/strong>; after some investigations made on the spot, I determined that there is a very interesting variety of <em>Forassero<\/em> on the island.<\/p>\n<p>The fruits are a little stockier and shorter than the other varieties, the coloration is yellow-orange, and the seeds slightly smaller.<\/p>\n<p>Chemical research has yielded surprising results: considerable presence of alkaloids, good percentage of fat, and above all, an intense and particularly fruity flavor.<\/p>\n<p>They range from pineapple sensations to yellow peach, with hints of cheese due to the lactic fermentation that gives the characteristic flavor.<\/p>\n<p>The fact that the broad beans are smaller than the others facilitates their drying and heat transfer, resulting in more uniform roasting.<\/p>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-32b7fb4 elementor-widget elementor-widget-spacer\" data-id=\"32b7fb4\" data-element_type=\"widget\" data-widget_type=\"spacer.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t<div class=\"elementor-spacer\">\n\t\t\t<div class=\"elementor-spacer-inner\"><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>THE COCOA SPRING For many years my interest in cocoa has led me to a constant evolution. The Piedmontese tradition of working with chocolate and the creativity that can be expressed by working with chocolate inspired me to realize this great dream: to make chocolate. From my move to Vicoforte, to the establishment of a [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"_links":{"self":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages\/2335"}],"collection":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/comments?post=2335"}],"version-history":[{"count":1,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages\/2335\/revisions"}],"predecessor-version":[{"id":2338,"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/pages\/2335\/revisions\/2338"}],"wp:attachment":[{"href":"https:\/\/www.silviobessone.it\/en\/wp-json\/wp\/v2\/media?parent=2335"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}