CocoTerra Company

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CocoTerra Company

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Reinventing how chocolate is made. Small-batch, bean-to-bar in your kitchen with CocoTerra. Your chocolate, your way.

Check out linktr.ee/CocoTerra for more news, videos and information about what we are up to.

14/10/2026

A recap of the Northwest Chocolate Festival 🍫

This year, we spent a busy weekend at the Seattle Center, in the shadow of the Space Needle, connecting with chocolate makers and industry professionals from around the world.

Alongside three talks, we had meetings with equipment manufacturers, cocoa bean suppliers, and chocolate makers interested in CocoTerra.

And of course, we made time to taste (and buy!) some great chocolate.

Thanks to everyone who took the time to connect with us. Until the next event!

24/09/2026

We’re excited to share that our CocoTerra CEO, Nate Saal, is heading back to Seattle this October to speak at the 18th Annual Northwest Chocolate Festival Education Program.

Nate is returning as a longtime speaker, joining chocolate makers and industry professionals from around the world to share ideas, learn, and talk about where chocolate making is headed.

We’re always proud to see Nate bringing his passion for technology, food science, and chocolate into these conversations.

If you’re attending the Northwest Chocolate Festival, make sure to catch his sessions:

Saturday, October 3rd at 12:00–1:00 PM
The Science of Chocolate Making – From Bean to Bar

Sunday, October 4th at 12:00–1:00 PM
Chocolate Stories Stage
How to Grow Your Own Cacao Tree at Home

Use code NWchocolate2026 for 20% off your Northwest Chocolate Festival tickets.

See you in Seattle! 👋🍫

04/09/2026

CocoTerra in Europe!

This summer, our CEO, Nate Saal, traveled to Europe and took the opportunity to check out some of the incredible chocolate makers across the region.

It’s been especially exciting to see that some of these makers are using CocoTerra Pro to develop recipes, test small batches, and explore new chocolate creations.

The CocoTerra Pro feedback has been fantastic, and we’re thrilled that all our makers will be using their CocoTerra Pro machines for another year.

We’re grateful for the feedback, the conversations, and the opportunity to be part of their chocolate-making journey.

We can’t wait to see what they create next!

24/07/2026

Did you know that chocolate is a fermented food? If you didn’t, well, it actually is! Chocolate undergoes a fermentation process similar to that of making w**e and vinegar. Fermentation is a critical step in chocolate flavor development as it significantly reduces bitterness and astringency in the cocoa beans while enhancing chocolatey, fruity, and floral notes. Make sure to thank the microbes!

12/05/2026

What is a cauliflory?

Did you know that the cacao tree (theobroma cacao) is an example of cauliflory? If you're wondering what that means, keep reading to find out!

Cacao is a type of tree that produces flowers and fruits directly on its main trunk and older branches, rather than from new growth at the tips of its branches (which is how most of the fruit you eat grows). This fascinating growth habit is called cauliflory.

In cauliflorous trees, flowers bloom and fruits form along the main trunk and branches, often near the ground. This unique trait is thought to be an evolutionary adaptation that makes the fruits easier for ground-dwelling animals, like rodents and primates, to access and help spread the seeds.

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.

Adres

Amsterdam

Website

http://www.cocoterra.com/

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