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Stories, craft & cocoa science

Journal

Insights from our bean-to-bar kitchen in Alberta — sourcing, flavour design, and the people behind Artilate.

Tip: try “temper”, “Airdrie”, “caramel”, or a category.

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Discover the story of Zoey Guerrero, the Colombian cacao producer whose 10-year partnership with Artilate began on humanitarian trails in Santander.
• 5 min

Series: Behind each bean - Zoneidy Guerrero, Santander, Colombia

Before the chocolate, there was the climb. This foundation of trust was forged over years of traversing the remote mountains of Santander, working in public health programs for women and children. Today, Zoneidy’s expertise as an agricultural technician and her resilience as a producer ensure that every Artilate bean is rooted in a deep, personal legacy of community and care.

Direct trade storiescacao farmers Colombiawomen in agriculture
Ingrit Jaimes
Close-up of a tiny star-shaped cacao flower growing directly from the trunk, illustrating the fragility of the blossom and the genetic potential for fine chocolate flavours.
• 5 min

The Genesis of Flavour: Where Magic Meets Science 🌸🔬

A reflection on the cacao flower—where fragility meets science—and how each tiny blossom carries the full genetic and flavour potential of chocolate.

Chocolate ScienceBean-to-BarOrigin & Terroir
Ingrit Jaimes Ingrit Jaimes
Ripe Criollo cacao pod (Theobroma cacao L.) hanging from a branch beneath tropical shade trees in the Colombian mountains
• 6 min

From the Roots of Cacao to the Science of Chocolate

Discover the origins of cacao: from its roots and fermentation to the science behind its flavor and food safety. Learn how food science, quality, and human passion transform cacao into chocolate that connects cultures and supports sustainability

Chocolate, cacao, science
Ingrit Jaimes Ingrit Jaimes