We're renewing our chocolate blog posts here at York Cocoa Works with a bit of a refresh of our photography from the fantastic Gary Brown and an update on our chocolate making process.
This last year as many of you will have seen has come with considerable volatility in the cocoa price.
We’ve been buying cocoa with the help of our long term partnerships from locations and teams that we know are sharing the higher premium with those that create and deliver quality in the cocoa we work with.
In turn this means more consistent relationships, great cocoa and more shared value across our supply chain.
The biggest impact has been with the price of cocoa butter which the market has driven prices to near £60 per kg from £7.50 per kg at the beginning of the year.
You may see that in response to this we have rationed our production of white chocolate products in order to maximise our chocolate making resources.
It was most important to us that we kept our prices as low as we could while continuing to share choice and a product we’re all proud of. If you don’t see something available online please do reach out and we will do our best to look after your chocolate needs.
With the new harvest kicking off in Ghana some hope for a reduction in cocoa price is expected but like many others who operate in this sector we are disappointed that cocoa farmers in West African origins are due to receive such a low proportion of the price their beans are selling for.
We can’t say our approach is the best solution but we continue to explore ways of finding cocoa and making chocolate that helps showcase alternative and better production models.
We appreciate all of your support in what we do to make this progress.
Comments (0)
There are no comments for this article. Be the first one to leave a message!