Better later than never, here’s my personal recap of the UK’s biggest chocolate event of the year, the London Chocolate Show. This is part of the Salon du Chocolat world series, and this year was the fifth occasion that the British capital welcomed chocoholics, chocolate makers, chocolatiers and cacao producers from around the world.
I hardly exaggerate if I say that I was waiting for the 15th October more than Christmas. There’s of course plenty of other chocolate events that I’d love to go to, like the NorthWest Chocolate Festival in Seattle, but since I live in the UK, London is not to be missed. Even more so that I won not one but two (!) pairs of tickets to the show on Instagram! Huge thanks again to Zara’s Chocolates and Solkiki Chocolatemaker for giving away some of their free tickets. How incredibly lucky I was, don’t you think? This made it possible for me to bring along not just my husband and son (spoilt child, I know! – although too young for chocolate still, so I had to eat his share too…;)) but my mum and my best chocolate friend too! How cool is that?!
I decided to visit the show on Sunday, which is the third and last day of the event. There’s usually less of a crowd than on Saturday, although many products sell out by then. That’s how I totally missed out on Paul A. Young’s beef dripping caramels among others. But, you’ll see, there’s many benefits to go at the end as well.
Highlights of my LCS-2017 experience
- Fresh cacao
Hands-down the most exciting thing at the show for me was to try a fresh cacao bean! I’ve seen fresh cacao pods before, in fact I got two fresh pods two years ago at the same event, but when I opened one of them, the pulp was already starting to dry onto the beans and it was tasting weird. This time however, at the exhibition area of the Dominican Republic, a lady was offering the fresh beans directly from an opened pod. It was wet and sticky, with a slightly acidic smell. I was so excited to try it! I thought that the white flesh will separate from the bean easily, but this wasn’t the case. So all I could do was just to suck on the pulp and discover that it tastes like a bit underripe banana. It was a green, tropical taste, so familiar. I bit the bean in half to see the inside. Beautiful deep purple colour was revealed under the white pulp.
The texture of the bean was similar to a soaked walnut, it was bitter, but not like bitter dark chocolate. The taste had absolutely nothing to do with chocolate. Mind-blowing! How on Earth did someone find out how delicious this little bean can be?! Wish we could time-travel to see.
The show welcomed many origin countries and cacao producing farms this year, so tasting fresh beans was possible at a few other stands as well. I think this is a wonderful idea, as this really brings chocolate closer to people.
This is chocolate before it’s born Last but not least, many of these exhibitors brought along fresh and dried cacao pods, or even real cacao tree plants (!). Do you think they travelled home with those? Of course not. They were throwing away all those beauties used as props in their decorations (it’s not possible to make chocolate from them, you see). Thankfully, I knew this, and about half an hour before the end of the event I asked one of the stands whether I could take a cacao pod with me. They said yes, and even seemed happy that there’s one less thing for them to think about. In about ten minutes, their stand was all emptied as others jumped on the offer too. It’s a win:win situation. I mean look at these beauties (my mum wanted one as well of course!).
. - Taste Tripper Tour
A mini version of Jennifer Earle’s Chocolate Ecstasy Tours was a perfect opportunity for me to do a quick round of some of the highlights of the show based around the title “Weird & Wonderful”. The other mini-tours included origins or chocolate pairings (such as “Gin & Chocolate”), but I love adventurous flavour combinations, so went on the W&W tour. We followed Jennifer and her umbrella (just like a real tour guide!) zig-zagging around the stalls and other visitors to find the most exciting flavours available at the show. As it was Sunday, some of the truly weird stuff had gone already (such as “Curry Shrimp White Chocolate” by FuWan Chocolates or Paul A. Young’s “Beef Dripping Caramel”), but we still had a great time trying other flavours.
All the “weird & wonderful” chocolates and some of their makers (left: Villakuyaya, middle top to bottom: Paul A. Young, Zara Snell, Russel 5th Dimension, right: Aneesh Popat) 6 tasting stops included: FuWan Chocolates (Dark Chocolate with Red Quinoa and Puffed Rice), Zara Snell from Winchester Fine Chocolates (Seven Seed Praline bar and her famous Moroccan Rose filled chocolate), Villakuyaya from Ecuador (Dark Chocolate with Masala Chai and Coconut & Vanilla), Aneesh Popat – The Chocolatier (Dark chocolate with chilli, popping candy and passion fruit, Dark chocolate with cardamom), 5Dimension Chocolates (filled chocolates: whole grain mustard, brie), Paul A. Young Fine Chocolates (Marmite truffle, Guittard’s single origin ganache).
We tasted a lot in about half an hour and had the chance to talk to many of the actual chocolate makers or chocolatiers and received a tote bag with some soft drinks and snacks and a few discount coupons to use at the show. All this for £5 was a good investment I think.
. - Tree-to-bar chocolates
Tree-to-bar means that the chocolate is actually made by the same people who own the cacao plantation, so it’s basically made at the source. Until recently, cacao producing countries and even farmers were selling all their crops to chocolate makers living in the US, Canada, Europe, etc. and they didn’t really get to taste their own chocolate. Luckily more and more farmers and cocoa producers had the opportunity to start producing their own chocolate and now looking to sell it worldwide and not just on their local market. The new kids on the block like FuWan Chocolates represent places like Taiwan (I seriously had no idea that Taiwan is a cacao producing country, but hey welcome!), SVG Cocoa – Vincentian Chocolate from St Vincent and the Grenadines (hint: it’s in the Caribbean above the island of Grenada).
As close to the origin as you can get – chocolates made at the plantation Why is it such a big deal? Because more people can realise how wonderfully diverse cacao can be and also getting a closer contact with farmers can help to raise awareness about cacao farming conditions, issues and challenges all along the supply chain.
. - Talking to makers and chocolatiers
Wandering around the chocolate show’s stalls, being attracted by colourful creations and the sweet smell of chocolate samples is of course a lovely feeling. But talking to the makers, getting inspired by their passion, determination, creativity, understanding a bit more what they are doing, what are their objectives, challenges, future plans, and sometimes even getting a warm, friendly hug from them is an invaluable thing for me. This isn’t just networking, this is sharing a passion for chocolate in this amazing chocolate community. I just love to be part of this. And I would like to take the occasion here to thank each and every person for their time to chat to me in the middle of this buzzing chocolate fair.
Lovely chat to makers, distributors, industry experts, fellow chocolate lovers! (pictured left top Ali Chocolate Tree, bottom Albert 5th Dimension, middle top Ingemann Fine Cocoa Nicaragua, bottom Bob Solkiki, right Bo San Beau Cacao, not pictured: many more!) .
- Tasting Session with ICA
The reason it would be great to attend all the days of the show is to be able to listen to more demos, talks and take part in tastings. This year, instead of watching live demos on stage in the chocolate theatre, I decided to attend one of the tasting sessions organised by the International Chocolate Awards. They set up a booth where we could sit down around a table and taste some award-winning chocolates while talking about different aspects of the chocolate industry. It’s always a bit of a hit-and-miss because one never knows who will turn up to these tastings. There were some people like me, fine chocolate aficionados, and also some people who just generally like chocolate, but might still be unaware of the difference between mass-produced and fine flavour chocolates. The presenter has to accomodate everyone, which went reasonably well in this particular case.
In the first part, we tasted several award-winning micro-batch chocolates by Hummingbird, Duffy’s, Solkiki, and FriisHolm and compared flavour notes, terroir, different chocolate making styles. Micro-batch is defined by the size and type of equipment the makers use, not necessarily by the amount of chocolate they make in a single batch.
In the second part, Sophie Jewett from York Cocoa House was talking about their new project of building a totally transparent chocolate factory and learning space for chocolate lovers and chocolate professionals alike : the York Cocoa Works. They are building on York’s chocolate heritage but bringing to the table the modern challenges of cacao farming, supply chain, chocolate manufacturing, customer education. Part of this is their new bean-to-bar chocolate line, from which we tasted a few origins. Added bonus of these sample was that they were made there and then at the show from cocoa beans coming from Casa Luker‘s (Colombia) and Akesson’s (Madagascar) stand among others. They had ovens to roast the beans and they also brought several small grinders and let the visitors crack and shell the beans, add them to the grinder, and add further ingredients like sugar to the mix. Their master chocolatier was doing a demo on hand tempering on a marble slab, moulding the bars that were later used as samples on the stand and at our tasting session as well.
Artworks recreated in chocolate, you can tell why Mona Lisa is smiling 🙂 .
- Chocolate Art exhibition
Overwhelmed by the number of stands to visit, chocolates to taste, talks and tastings to attend, I always find it hard to set aside some time to look at the additional exhibitional areas of the show. This time was no different, but I tried to have a quick look and I really liked what I saw. Making chocolate is an art in itself, but this was brought to a whole new level at the show. Chocolate was used here as paint, and we could see the chocolate smile of Mona Lisa, and the works of Munch, Mondrian, Van Gogh, Gustav Klimt, Michelangelo or even Banksy recreated in chocolate. Wouldn’t it be fun to have chocolate paintings at home? If you get bored of them, you can just eat them or melt them down in a hot chocolate or brownie 🙂 (haha, just kidding!)
+ and of course my amazing chocolate haul from the show including some of the newest makers
Did you attend the London Chocolate Show 2017? What were your highlights? Tell me in the comments below.
