CocoTerra Company, Amsterdam (2026)

07/04/2026

Can chocolate go bad? 🍫😬
Yes—but chocolate doesn't go bad as quickly as most other foods. The chances are that you will eat it long before it goes bad. Like most other products that include fats, chocolate can go rancid over time, especially if it’s regularly exposed to heat, air, or light. That funky crayon-like smell? That’s a sign your chocolate's fat (cocoa butter) has oxidized.

💡 Tip: Store your chocolate in a cool, dark place—not the fridge—to keep it fresh and delicious for longer.

19/03/2026

We’re excited to share that our CocoTerra CEO, Nate Saal, will be speaking at the East Coast Family Office & High Net Worth Conference.

We’re excited about this conference as it brings together leaders from single-family offices and the high-net-worth community to discuss wealth strategies, investment opportunities, and the evolving landscape of private wealth.

Nate has spent decades bringing new technologies to market—from software and media streaming to hardware innovation. Now, with CocoTerra, he is applying that experience to transform the chocolate market with the world’s first tabletop chocolate maker.

We’re looking forward to the conversations and insights this unique gathering will bring.

11/03/2026

This past weekend, our CEO attended the Salon du Chocolat in New York and came back inspired by the incredible global chocolate community.

With more than 70 exhibitors, the event featured chocolate tastings, discussions on sustainability and innovation, and new trends shaping the chocolate world.

It was a great opportunity to connect with chocolate innovators from around the globe, strengthen existing relationships, and build new collaborations across the industry.

At the FCIA booth, visitors saw the CocoTerra machine which transforms cocoa beans into finished chocolate in one seamless process.

Highlights of the event! Hosting a session with Sander and Lauren about how to taste chocolate, featuring some excellent chocolate from FCIA member companies. We left feeling inspired to continue this amazing chocolate journey.

Thank you to everyone who stopped by to connect with us. 🍫

02/03/2026

Make drinking chocolate your new workday ritual. ✨

Before diving into emails or jumping into meetings, sip a cup of pure drinking chocolate. 🍫

Chocolate boosts energy, focus, and creativity—without the caffeine crash of coffee.

Rich in antioxidants and flavonoids, chocolate improves circulation, sharpens your mind, and opens your heart to joy—even during the most complicated tasks.

Drinking chocolate isn’t just a drink, it’s a partner that energizes, uplifts, and nourishes. 💛

24/02/2026

Last week, we attended the .nl Festival in Amsterdam during Cocoa Week — one of the most important gatherings on the international cocoa and chocolate stage.

We came to share the future of chocolate with passionate chocolate enthusiasts.

Throughout the week, we connected with chocolate companies, farmers, suppliers, makers, and innovators from around the world — strengthening relationships with existing customers and building new collaborations across the industry.

At our booth, the CocoTerra machine was on display demonstrating how grinding, refining, conching, tempering, and molding can be done in one unified system — transforming cocoa beans into finished chocolate in one rapid, seamless process. Visitors could taste firsthand how technology and craftsmanship can come together to empower small-batch chocolate production.

We introduced our innovation to the European market and had inspiring conversations about the future of bean-to-bar chocolate.

This is the kind of international presence we believe in: thoughtful, hands-on, connected, and results-driven.

The future of chocolate making is creative, accessible, and in your hands. 🍫✨

19/02/2026

Chocolate can gently influence your mood chemistry. 🧠🍫
It contains natural compounds that encourage the brain to release endorphins and serotonin. That’s why chocolate was used in ancient rituals—not just as food, but as a ceremonial, mood-enhancing ingredient.

In a way, chocolate may have been one of the world’s first natural feel-good treats.

14/02/2026

We gift chocolate on Valentine’s Day because it’s linked to love, pleasure, and emotion. ❤️🍫

Chocolate boosts feel-good chemicals in the brain, has ancient ties to romance, and has become a luxury gift symbolizing affection.
Sweet, indulgent, and made to be shared. 💘
CacaoBean Cacao

10/02/2026

We gift chocolate on Valentine’s Day because it’s linked to love, pleasure, and emotion. ❤️🍫

Chocolate boosts feel-good chemicals in the brain, has ancient ties to romance, and has become a luxury gift symbolizing affection.
Sweet, indulgent, and made to be shared. 💘

08/02/2026

We’re heading to Chocoa! 🍫

CocoTerra will be attending the Chocoa Chocolate Trade Fair in Amsterdam.
📍 Chocoa 2026
🗓 February 18-20, 2026

We can’t wait to connect with chocolate companies, growers, suppliers, makers, and innovators from around the world. Hope to see you there!

04/02/2026

Ever wondered what’s inside a cocoa bean? 🌱🍫

Cocoa Bean Composition:
• 55% Cocoa Butter
• 42.9% Other organic compounds
• 1.4% Theobromine
• 0.7% Caffeine

It’s this natural balance that gives chocolate its texture, aroma, and gentle energy.

29/01/2026

🍫 Why Ruby Chocolate Isn’t Getting So Much Hype

Ruby chocolate, with its natural pink color and fruity, tangy flavor, seemed set to revolutionize the chocolate world. So why hasn’t it captured as much mainstream attention?

1. Unfamiliar flavor:
Unlike dark, milk, or white chocolate, ruby chocolate has a tangy, berry-like taste. Many people are unsure how to enjoy it or pair it with other ingredients, making it less accessible.

2. Color/flavor confusion:
Some consumers think it’s artificially colored or flavored, even though it’s naturally pink from cacao beans. This misconception affects curiosity and trial.

3. Limited availability:
Ruby chocolate is still niche and mostly sold in high-end chocolate shops or specialty products, so most people simply haven’t seen it in stores.

4. Marketing challenges:
The chocolate industry heavily promotes traditional chocolates. Ruby hasn’t had the same level of creative storytelling or exposure as dark or milk chocolate.

5. Price barrier:
Often, ruby chocolate is more expensive due to patent licensing and limited bean sources, which can discourage everyday consumers.

💡 Despite this, ruby chocolate is a unique, versatile, and visually unique chocolate. With the right recipes, pairings, and storytelling, it has potential to shine.

CocoTerra Company

07/04/2026

19/03/2026

11/03/2026

02/03/2026

24/02/2026

19/02/2026

14/02/2026

10/02/2026

08/02/2026

04/02/2026

29/01/2026

Adres

Website

Meldingen

Contact

Snelkoppelingen

Delen

Type