What‘s an Heirloom Chocolate?

… and how do you brand it?

In simple terms it’s the highest quality, most flavorful cacao sourced from around the world that chocolate can be made from.

HCP Logo Blog

 

Our design journey began by creating a fair number of versions with the direction to incorporate a monkey image because most of the cacao comes from the Central and South American rain forest regions — plus they’re cute.

After further discussions with the organization they determined it was paramount to incorporate into the icon the people involved in the cacao process —the farmer as well as the person who buys this special chocolate. The equal importance of the cacao pods on the tree was accomplished by making them oversized and multi-colored as they grow in nature.

The larger design is the final inspirational icon and logo created for the non-profit Heirloom Cacao Preservation Fund (HCP), a 501(c)(3) organization that works closely with the Fine Chocolate Industry Association. It will be used in many forms but mostly to promote on chocolate packaging.

The HCP collaborates with the USDA and together with chocolate industry professionals, chocolate makers, farmers, and chocolate enthusiasts are determined to save the quickly diminishing Theobroma cacao trees that produce the most flavorful chocolate and certify the farmers who grow them and help them receive higher, more consistent prices.

An alternate version of the logo in vertical format within a shield shape, will be placed on all packaging utilizing Heirloom beans designated by the HCP.

We also are consulting with them on their event materials, on-line newsletter and website — see more here.

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40 Degrees of Chocolate Separation

Equator Chocolate Blog LI 2

Did you know that cacao trees where chocolate comes from can only grow within 20 degrees both North and South of the Equator? In the Tropical Zone — just below the Tropic of Cancer to just above the Topic of Capricorn. Though it encompasses the entire globe, it’s still a small world.

And I bet you didn’t know that the cacao pods come in almost every color of the rainbow — I only learned that when I started reading more about chocolate.

Interesting new discovery on the island of Saint Lucia — a giant 6.6 pound cacao pod was harvested from its tree at the Rabot Estate plantation on the grounds of the Boucan Hotel Chocolat. It measures 14” long with a circumference of 19”, it may be the largest cacao pod on record. A normal pod is typically 1-2 lbs! My friend Roxanne Browning of Exotic Chocolate Tasting got the chance to see it in person.