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February 18, 2012
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Written by: Susana Cárdenas Overstall

People become motivated when they know an experience is about to be completed. Now, even psychologists are turning to chocolate to back up their analysis

http://www.telegraph.co.uk/science/science-news/9073612/Why-the-last-chocolate-tastes-the-best.html



About the Author

Susana Cárdenas Overstall
Susana Cárdenas Overstall is a freelance journalist who left behind the tropics of Ecuador for misty London where she has been living for the last six years. Deep inside, she misses the sound of the Pacific Ocean and walking among the cacao trees at her father’s farm in the province of Manabí. Her first encounter with fine cacao began at the age of 10, when her father taught her how to select and roast Arriba Nacional cacao beans in order to make homemade chocolate. Before entering the world of cacao, Susana came from a communications background and is a frequent contributor to Latin American and Spanish publications.
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The Chocolate Tree – Madagascar Raw 70%

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Directly Traded collection from Geert Vercruysse

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The Chocolate Tree – Ecuador 82%

Scotland joins the club of bean-to-bar countries with this (and other) chocolates from interesting micro-producer The Chocolate Tree in Edinburgh. This is a new experiment for a company previously involved in confectionery and ...
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Friis-Holm – Chuno Double Turned

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  1. The Chocolate Tree – Ecuador 82% Alex Rast, 14 Dec 2012
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  3. Friis-Holm – Chuno Triple Turned Alex Rast, 18 Nov 2012
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  4. Potomac – Upala 70% (86.0/100)
  5. Pacari – Raw Chocolate 70% (85.5/100)

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