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.
All Posts
• 5 min
Biochemistry and Physical Changes in Cacao Beans During Fermentation
Discover how cacao beans transform during fermentation — from sugars to acids and aroma compounds — and how Artilate Chocolate’s rigorous quality controls ensure exceptional flavour and consistency.
Cacao Fermentation
Ingrit Jaimes 
• 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