Cocoa’s story began around 5,300 years ago.
Archaeological evidence from Ecuador points to the Upper Amazon as the earliest known centre of cocoa use and domestication.
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The STOK Dolce Vita blogChocolate
Chocolate
stories.
Cocoa is more than an ingredient. It is a plant, an ancient culture, a craft and a world of aromas. Here we bring together concise, carefully researched stories about everything behind the flavour.
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Editorial approachCarefully researched stories, with sources you can see.
These English editions are based on the original Bulgarian articles. Sources are listed with each story. English editions prepared on .
“Food of the gods”, flowering straight from the trunk.
Theobroma cacao flowers directly on its trunk and branches, while its seeds become the foundation of chocolate.
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Before the chocolate bar, cocoa was a drink, a ritual and a form of value.
In Maya and Aztec cultures, cocoa featured as a drink, a ritual symbol and a medium of exchange.
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Chocolate’s aroma begins long before it reaches the factory.
Fermentation and drying on the farm, followed by roasting, build the foundations of cocoa aroma.
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Why chocolate turns white — and what bloom can (and cannot) tell you
Fat bloom and sugar bloom can look alike but have different causes. Here is how to read a pale coating without jumping to conclusions.
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From Sant’Alberto to Laica: the chocolate story that began in Arona in 1946
From Sant’Alberto to Laica’s signature, “Love for chocolate. 1946 Arona, Italy”: an editorial account of the company’s growth, automation and continuity.
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How to taste chocolate: 7 steps for a clearer impression
Seven steps for a more attentive chocolate tasting, from the first look and aroma to texture and aftertaste.
Read the story →From cocoa bean to Italian chocolate.
The journal will grow with new stories about ingredients, production, tasting and Italian confectionery culture.
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