I have started subscribing a new magazine. It’s called cocoaroma, and is about chocolate. They have only released two issues yet, but they seen quite ambicious. The mag has still better looks than brains, but I hope they will start digging a little deeper and try to be a bit more controversial. But that is maybe to much to ask? (Please feed the geeks).

One nice line from the last issue is an intervju with Gottfred Ziegleder , deputy director of a food research institute. He says: “While there has been more than 60 years of research into conching, we have yet to truly understand why the process works.”

sounds interesting this mag. keep the infos coming, lego. more more more!

Fasinating -absolutely Russian name. Nice site. How u’ve found it, it’s American?

$8 per issue seems a little steep to me, especially considering the size. Chocolatier runs for about $6 per issue, and at least half of that contains recipes. But I suppose that quality of content is what’s important here, and it surely is refreshing to see a magazine like this around. A big step forward.

That’s the impression I received when I reviewed those introductory paragraphs on their web-site. I’m sure they will dig deeper once readership picks up. I suppose they’re just testing to see if there’s a lucrative market for this sort of publication.

Has anyone found this in the US in a book shop? Or is it subsription only?

Quck respond from Alexander. Today, less then a week after my subscription, the two first issues arrived. The layout is impressive and I will tell more when I’ve managed to read the magazines.

“Porcelana: The Holy Grail of Pure Criollos” (Maricel E. Presilla)

The article on Arriba is really more of a photo essay, although there is some nice commentary as well. There’s a really beautiful photo of a Cacao Silvestre flower on the last page. There are blurbs on Vinces, the Babahoyo, Guayaquil and local harvesting and cultivation methods.

Yes, there were tasting notes. But not all chocolates were Arriba, some “just from Ecuador”. The chocs tested: Bonnat Equateur, Chocovic Guaranda, Dagoba Los Rios, Guittard Ecuador Nacional 65%, Hachez Cocoa d’Arriba 77%, Maglio Equador 60%, Plantations Arriba 90%, Pralus Equateur 75%, Recchiuti Ecuador 65%, Richart Equateur 82%.

I just recently received my magazine subscription to Cocoaroma. The magazine is on a nice high quality paper. I think that it is in an infantile stage. As it grows and ages I think that the content will be fantastic. I like it even now but I can see where there are areas of improvement. My overall opinion is that it is a classy magazine and I am glad that I subscribed.
deb.