Wow, we’ve made it! It’s the 1st December and we can finally reveal the first chocolate maker featured within the Taste. Better. Chocolate. Advent Calendar. Each day, I will give you a little more details about the maker of the day including a quick 3-questions mini interview related to Christmas.
Josef Zotter is a well-known figure among craft chocolate makers as he started his business over 30 years ago in Austria. Visiting his factory really makes you feel like you are in a Willy Wonka movie. Transparency, ethical and environment-friendly approach to chocolate making, creative, bold and unusual flavour combinations.
Still, I choose this 65% dark blend to show you that behind all that crazy flavour rollercoaster that Zotter provides through their product range, they are mastering the basics just as well.
What’s your favourite family tradition during this period of the year?
Baking small biscuits together with my family, as we only do it for christmas and therefore it is really special to me.
The Xmas song that puts you in the mood for the holiday season?
To be honest, I don’t really like christmas songs, because they are everywhere during this time of the year and they get annoying quickly. However, if I’d have to choose one, I’d say it is „Little Drummer Boy“ in the version of Pentatonix (https://www.youtube.com/watch?v=qJ_MGWio-vc)
What does the Xmas period mean to your chocolate business?
Christmas is the most busiest time for us, which of course makes me very happy.
Eating chocolate is a no-brainer. You open the package, break off a piece (or bite right into the bar? :)), scoff it in, swallow, repeat. Ok, but what about TASTING chocolate? That is a whole different experience. I’m talking about mindful tasting here. When you sit down, take a moment to enjoy a piece of quality chocolate, indulge and use all your senses. It can be quite a meditative experience and I’d encourage you to practise everyday.
In case you feel a bit lost and don’t know where to start, I created a small flash-card that shows you the basic steps and guides you through your tasting. In today’s post I will give you some more detailed guidance on the first part of the card which covers the topic of mindful tasting by using your senses.
You will find the other sections in the upcoming posts:
part 2 (the bean-to-bar process)
part 3 (the cocoa belt – cacao origins)
part 4 (the flavour wheel)
Mindful tasting: use your senses!
The most important thing that you can do to practise mindful chocolate tasting is to really tune in with all your senses and pay attention to what you feel and discover through each of them. Some of them will give you cues to assess the quality of the chocolate, others will help you broaden your flavour spectrum.
We almost always take our sight for granted, and we don’t even think about it. Although it is one of the most important senses that helps us decide to buy a chocolate or not. Our eyes are constantly drawn to harmonious colours, images so the packaging of a chocolate bar is the first thing we notice. And further on, when you are about to taste a chocolate, you should also pay attention to what you see.
You can look for signs of good craftsmanship and check that the chocolate has a nice sheen, glossy surface, which shows that the bar is in a perfect temper. Signs of heat damage or bad tempering include: dull surface, white spots or streaks. This means that the chocolate has lost its perfect crystalline structure either during production or while it was stored and transported.
Air bubbles or holes (popped air bubbles) show that the chocolate was either too thick (viscous) at production or that the maker didn’t manage to get rid of the bubbles by tapping the mould. This is not so much of an issue with solid bars (although it does affect the visual experience), but with any filled chocolates, the burst bubbles can let air and moisture enter the inside of the chocolate and start to grow mould. The same applies for cracks that can usually be seen on the bottom of the filled chocolates where they were capped. Filling can leak out and moisture can get inside and grow bacteria. The shelf life of such chocolates shortens considerably.
Chocolate dust is a phenomenon that happens usually when the chocolate wrapping is not tight enough and during transportation the chocolate gets bashed around inside the packaging so that the surface and corners get knocked off creating a fine powder and tiny pieces floating around in the packaging. This gets worse if the bar has something sprinkled on top as well.
Listen to your chocolate. It is calling your name… 🙂 Jokes aside, you can assess the quality of the temper by breaking a piece of chocolate in half. You should hear a sharp and loud snap. This means that the crystalline structure of your chocolate is perfect. If the chocolate is soft and crumbles as it breaks, and makes no snapping sound it is probably quite warm and your chocolate is getting out of temper. Bear in mind that the more cocoa solids a chocolate has the harder it will be to break it and the sharper the snap will be. Milk and especially white chocolate tend to have softer snap, but you should still be able to break them with a snap if stored at a proper temperature.
Cocoa butter melts at 34°C (93.2°F), so our body temperature is perfect for melting chocolate. The more cocoa butter a chocolate has the easier and quicker it will melt in your hands. That’s why you shouldn’t hold chocolate in your hand for too long. Even after a few seconds you will leave your fingermarks on the surface of a chocolate. By touching the chocolate you can also look for the smoothness of the surface. In case your chocolate appears dull because of getting out of temper (cocoa butter bloom), by rubbing the surface you can rub off the cocoa butter that separated and the surface will get a bit shinier again.
Our nose has more aroma and taste receptors than our tongue. It is very important to focus on using your smell if you really want to discover the chocolate (or other food) that you are tasting. To see how much difference it creates, experiment with the following:
hold the chocolate you are about to taste as far out from you as possible. With your other hand, hold your nose and only breathe through your mouth. Now, put the chocolate in your mouth and let it melt, move it around in your mouth, then swallow. Only release your nose when all the chocolate is gone.
repeat the tasting with the same chocolate but now bring the chocolate close to your nose and smell it before you put it in your mouth. As you let the chocolate melt and move it around in your mouth make sure to breathe through your nose all the way.
Mix up the two methods by starting with your nose held, then release just when the chocolate is completely melted in your mouth and you are about to swallow.
Compare your experience. The first tasting didn’t deliver much flavour, did it? It’s exactly like when you have a cold and a stuffed nose. You can’t taste much. Smelling your chocolate prior to tasting will enhance your tasting experience as you will be able to detect much more flavour.
Try not to smell the chocolate while it’s still inside the packaging as the smell of the wrapper can alter the aromas of the chocolate itself. Be careful not to have any strong smelling perfume on you, and don’t use perfumed handwash or cream (also don’t cut onions right before tasting – happened to me…!) as these can make it hard for you to smell the real aromas of the chocolate. If the room where you taste is a bit cool, you might not be able to smell much. You can try to warm up the chocolate in your palm a little bit so the melting cocoa butter can release the aromas more easily.
Finally, you get to put the chocolate in your mouth and taste it. There are various methods as to how should you do this. Some say never munch on the chocolate, be patient and wait until it melts completely in your mouth. But if you have a thick piece, this could take ages. So I recommend you to do an initial few chewing movements to chop up the chocolate into smaller pieces that will melt more quickly. Same applies for when you have inclusions such as nibs, nuts, or other things that need to be chewed. Again, you can play around with various methods to see how different your tasting experience becomes:
Slow tasting: Smell the chocolate, put it on your tongue, breathe trough your nose and wait until the chocolate melts completely in your mouth. Don’t chew, but you can move around the piece with your tongue. You can close your eyes and cover your ears to minimise audio-visual distractions and focus solely on your smell and taste. Try to catch every single flavour note, focus on the texture, mouthfeel (is it creamy, grainy, sticky, greasy, does it leave a film coating on your tongue, how easily does it melt), and pay attention to the aftertaste, how long does it linger, where can you taste it. Note whether the flavour is balanced, constant or does it create waves of flavour notes that develop one after the other. Where can you taste sweetness, sour and tart notes, is there any bitterness, astringency (your mouth drying out like when you eat walnuts or drink dry red wine).
Speedy tasting: smell the chocolate for a second, put it in your mouth, chew vigorously then swallow. The whole process shouldn’t take more than a few seconds. What flavour note was the most dominant? Did you detect sweetness or astringency? What happened with the aftertaste? How did this affect the texture and mouthfeel? The idea behind this type of tasting is that you can still find nice flavour notes, but compared to the slow tasting, you are missing out on so much! As the cocoa butter is the flavour carrier, it releases the flavour componds as it melts. If you just chew the chocolate and swallow, the cocoa butter doesn’t have enough time to fully melt and unlock all the flavours.
You can use various types of visual aids to put into words what you just tasted. The flavour wheel on the reverse of this tasting guide is there for you, but feel free to use other flavour wheels or maps you can find. More on visual tasting aids in part 4 of this series.
Don’t forget to check out the follow-up parts of this series: part 2, part 3, part 4.
To maximise your tasting experience check out these other tips too before you start.
All the photos used are taken by Lilla/Little Beetle Chocolates and may or may not be having a Little Beetle Chocolates logo watermark on them. Any other image used will be clearly referenced. Re-using any of the images from this blog is forbidden, unless authorised by Little Beetle Chocolates.
Today is very special. My dream project, the Taste. Better. Chocolate. Advent Calendar just got a huge step closer to become a reality. And this is only possible because of you all who supported my campaign.
So to all 131 of you who backed my Kickstarter campaign in the last 32 days, let me express my most profound gratitude by saying Thank You! And then I get back to work because the project doesn’t end here at all. Chocolates are still on the way to Little Beetle Chocolates HQ, boxes and sachets are being prepared, shipping dates are getting closer. I’m crazy busy, excited and literally still can’t believe that this happened! 🙂 Thanks again!
Also, I would like to take a moment to thank the 24 chocolate makers featured in the calendar for accepting my invitation, for delivering their highest quality chocolates and for their continuous support. In addition, without the help of my husband, my family and my closest friends I wouldn’t be able to pull this off either, so huge thanks to them as well (but no rest until 1 December, haha!).
After the Kickstarter doors closed, there are still about 40 advent calendars remaining. I’m already negotiating with some retail partners but in case you want one or a few more calendars extra, reach out to me via email to arrange a purchase. Disclaimer:due to the time restriction for shipping I can accept purchases from UK only. Thank you for your understanding.
I’m thrilled to let you know that my Kickstarter campaign for the Taste. Better. Chocolate. Advent Calendar is now 111% funded! With a few hours to go until the campaign ends on 9 October (23:59 CET), I’ll be able to send out these unique craft chocolate advent calendars to my lovely backers.
To bring the project even closer to you, I decided to create a mini video-series where I introduce the makers featured within the advent calendar. Each video includes 4 makers:
Episode 1: Duffy’s, Pump Street Chocolate, Chocolate Tree, Solkiki Chocolatemaker
Episode 2: Dormouse Chocolates, York Cocoa Works, J.Cocoa, NearyNógs
Episode 3: Ara Chocolat, Mike&Becky, Original Beans, Zotter
Episode 6: FriisHolm, Malmö Chokladfabrik, Vento d’Oro, Aelan Chocolate Makers
The kind of chocolate that they will have within the advent calendar will remain a secret until December when I will share with you day-by-day each new maker and new flavour. I’m so excited about this project and can’t wait to hear what you think about the chocolates within the calendar, so if you haven’t got it yet, jump on board and get one of the limited edition Taste. Better. Chocolate. Advent Calendars. Hurry up, as there are only 200 calendars made and 121 of them are already gone. The calendar is exclusively available through Kickstarter until 9 October, offering worldwide shipping.
I’d like to take a moment here to thank all my lovely backers and also everyone who shared my project with others either by talking about it or by sharing it on social media and in email. The positive response to my idea blew me away and I am intensely grateful for all your support!
Don’t forget that by getting a Taste. Better. Chocolate. Advent Calendar you not only help me make my dream project come true, but you also support 24 craft bean-to-bar chocolate makers (most of whom are micro-batch businesses), and through them you strengthen a more sustainable and more ethical cacao supply chain and ensure a better livelihood for cacao farmers around the world.
After comparing 7 plain dark chocolates made with Indian cacao, I thought it would be interesting to see how they work with added ingredients. I have 4 bars in my stash, so let’s dive in!
1. Soklet 55% Milk Chocolate
Ok, so this is not a flavoured bar, just a plain milk chocolate, but I felt that it belongs here rather than with the dark bars. An interesting addition is ghee (purified butter) which is traditionally used in Indian cuisine. This is a tree-to-bar chocolate (the chocolate maker uses cacao from their own plantation) and all the ingredients are sustainably sourced. The packaging is minimalist and elegant black and gold. The bar is wrapped in a thick gold foil.
The chocolate bar has a plain mould that can be segmented into small rectangles. With its 55% cocoa content, this dark-milk has a nice medium brown colour and smooth surface. The aroma is sweet and the texture is slightly more grainy than most European-style chocolates, it feels like soft icing sugar. The melt brings out notes of sweet hot chocolate, browned butter, clotted cream, dulce de leche. (Decadent.)
2. Earth Loaf American Barrel Aged
Aging cocoa beans in whiskey, rum, bourbon barrels is an interesting trend, and this is one of the first bars that I try. The cacao (more precisely the cacao butter) gets infused with the aromas of the barrel, giving the chocolate a slight peaty, smokey note, that is already present in the aroma. This is the third bar from Earth Loaf that I try (see the previous two in this post), and the mouthfeel is instantly recognisable. The packaging is black with gold drawings. This 72% dark chocolate is made with beans from the Karnataka Estate that were aged in American oak barrels that previously held bourbon and single-malt spirit. So strictly speaking this is still a two-ingredient bar, but I wouldn’t say it’s plain.
I have tasted whiskey and rum but I’m not a big fan of strong spirits so I can only say that the chocolate pairs really well with these spirit barrel notes. The original woody notes of the cacao are further enhanced and accompanied by this peaty, slightly smokey note of the spirits creating a perfect balance of flavours. This pleasant side-note lingers in the mouth long after the chocolate has been swallowed. Beautiful pairing that I would suggest to people who are already familiar with single origin chocolates and who can appreciate the added gentle flavour notes, and of course people who like spirits.
3. Choxco Salted Jaggery Banana Coconut and Fennel
The same base chocolate that I tasted in my week of India post received a generous amount of interesting inclusions. Just look at this chocolate! Jaggery (sugar) coated banana chips toasted with salt, coconut and fennel. This made me so curious to try it straight away. Chocolate, banana chips and coconut makes me think about tropical trail mixes, fennel is one of my favourite spices, so I was intrigued how it pairs with the other ingredients. The aroma of the bar doesn’t give away too much information about what’s inside.
Due to the amount of inclusions, this is definitely a chocolate to chomp at the beginning at least. It melts easily, leaving behind all the lovely crunchy and aromatic inclusions. The chocolate itself is really just a perfect base for the inclusions to shine through. The banana flavour is not dominant, I got more the taste of the coconut and the fragrant fennel which btw works brilliantly here. Maybe the ratio of chocolate to inclusions could be slightly different so that the inclusions disappear at the same time as the chocolate. Otherwise, it’s a perfect snacking and sharing chocolate (if you do :D).
4. Earth Loaf Caramelised Mosambi and Caraway
The most aromatic of the four bars is definitely this one, which is the fourth Earth Loaf bar in my stash. The wrapper is the same as the barrel aged only this is vibrant yellow already giving a hint about the citrusy flavours inside. First, I had no idea what Mosambi was, but thankfully the back of the wrapper explains that it’s a sweet lime. The inclusions are beautifully arranged on the back of the bar making sure that you get a piece of lime and some caraway seeds in every bite.
The chocolate is a 59% rich dark that creates a lovely base for these refreshing inclusions. Sadly my teeth gave up on chewing the Mosambi pieces, they dried out too much in my opinion and became very hard. They still gave away a pleasant sweet citrus flavour that’s enhanced by the fragrant caraway seeds. The whole seeds also make the mouthfeel interestingly textured, crunchy along with some caramelised sugar crystals from the Mosambi. Although caraway is probably a rarely used spice in chocolate (I’ve only had it once in a milk chocolate by the Belgian chocolatier Laurent Gerbaud) it surprisingly works very well. Shame for the hard lime pieces, otherwise it would be a perfect summertime chocolate bar that tastes like a refreshing botanical cocktail.
That’s all for now about Indian chocolates. Time for me to gather chocolates from another country, and I think I’ll choose Peru for next time as I have quite a lot of bars from different makers with this origin.
Hope you enjoyed, and let me know if you try any of the above-mentioned bars and what you think about them. Also feel free to suggest other makers or bars for me to try!
Collecting lots of chocolate bars from around the world, my stash sometimes often grows to an unmanageable size. To help reduce this amount, I decided to do comparative tasting sessions based on various criteria. Instead of just reviewing one bar by one maker, I will post about chocolates made from the same origin (by different makers), or the same maker (different origins), or made in the same country (made in Belgium, South Korea etc. – different makers, different origins).
This post is compiling tasting reviews of bars made with Indian cacao which is a relatively new origin among craft chocolate makers. Although cacao has been cultivated in Southern India for about 200 years, it was mainly used by big industrials, and from the 20th century mainly by Cadbury. The originally planted criollo varieties have been swapped for higher yield forastero varieties serving the bulk market (producing less than 1% of the world’s cacao). Small-batch bean-to-bar producers have only started to discover Indian cacao in the last 4-5 years. The interest for this origin is constantly growing, so I thought it would be worth comparing different bars to see whether there are some unique flavour notes specific to this cacao growing area. Nowadays you can even find tree-to-bar chocolates, Soklet is one of the most well-known brand to make chocolate from their own beans.
To organise this horizontal tasting, I created a randomised list of the chocolates in my stash to try each day for one week. The list is as follows:
DAY 1 : Earth Loaf 72% Kerala – made in India
This Earth Loaf bar is wrapped in a thick craft paper that almost feels like a fabric. Could the small brown flecks be cacao husk pieces? That’s my bet. (Update: David, one of the makers confirmed that they use traditional Indian handcrafted paper enriched with cocoa husk!) Underneath, there’s a thin, vacuum-sealed silver foil. The chocolate bar has a warm, dark-brown colour with some dullness on the top side (it’s probably my fault that I left it out in a relatively warm room). Very easy to segment into squares, it is not too thick. It has a slightly soft snap (again, could be due to being in a warmer room), but the breaking line shows a perfect temper. The aroma is predominantly rich chocolatey. Upon melting, it becomes thick and creamy like a rich hot chocolate. The overall flavour is like an intense chocolate brownie, very mellow, no bitterness or astringency at all. This base note is accompanied by hints of sweet red fruit notes, like cherries. Very pleasant, like a dessert.
DAY 2 : Chocolatoa 70% Kerala – made in Belgium
Not all Belgian chocolate is created equal. Thankfully, there’s a growing bunch of artisan makers who are working hard on putting the craft back into chocolate and showing people the real flavours of chocolate. Mario Vandeneede is one of these makers using cocoa beans from Madagascar, Costa Rica, Tanzania, Dominican Republic, Ecuador or in this case India. The packaging is simple and practical. Personally I really like these resealable pouches because they protect the opened bar from odours and heat, and they are not making a mess in your bag 🙂 The name Chocolatoa refers to an Inca princess, Toa who we can see in the round logo. She represents the philosophy of joined forces for success, which Mario shows by working closely and in an ethical way with the cocoa farmers to create his high quality chocolate bars. The back label is mainly in Flemish, which I only understand partially thanks to my faint German knowledge (and thanks to Google Translate :D).
As I opened the pouch, there was already a strong aroma escaping, which is a very good sign. Sniffing inside (not very professional, I know, as the packaging imparts some of the aroma) the aroma of freshly roasted fruity cocoa beans made me want to jump right inside. The 40g slim rectangular bar is segmented in an interesting way resulting in strips rather than squares. The colour is medium dark brown with a nice sheen. Perfect snap and texture. During the very creamy melt the chocolate releases intense fruity notes, sweet and slightly tart bouquet of red berries like raspberry and sour cherry. Still quite mellow and has an undernote of a rich chocolate cake, but that comes out only towards the end and in the finish. A very bright and pleasant bar.
Interestingly, this bar is also a two-ingredient bar like the previous one, yet the flavour and texture are completely different. This really shows how the choice of ingredients (coconut sugar versus regular sugar), roasting (or not roasting), and some other factors like length of refining can add to the final flavour even if the cocoa comes from the same origin. That’s also the reason behind this series of tastings where I will show chocolates from the same region made by different makers, as we can’t really generalise the flavour notes of a certain origin. There are of course tendencies (fruity, earthy, nutty, spicy), but in the end, all chocolates will come out unique due to all these variables.
DAY 3 : Amazing Cacao 70% India – made in Russia
Love the colourful packaging of Amazing Cacao that is full of interesting information about the origin and the direct trade ethics. The front is decorated with indian fabric motifs and the image of a couple eating chocolate. The entire packaging is bilingual (Russian – English). Inside, we can read about the local cacao farms and their circumstances (no electricity, everything relies on solar energy), a detailed map of the region and a photo of a farmer couple with buckets of fresh cocoa beans. The packaging is recloseable (always a plus!) and the bar is protected within its own plastic box. The custom mould is segmented in various 3D triangles with the logo in the middle.
The dark brown bar has a perfect appearance and sharp snap. It has a creamy melt that brings out woody flavour notes like fresh wood shavings (timber is suggested on the back of the bar) with some minor acidity.
This one is the mellowest of the three bars I tasted so far. Very approachable for people new to craft chocolates.
DAY 4 : Trinity 70% India – made in Belgium
This bar is special because it was made by not one but three Belgian chocolate makers, hence the name Trinity. A collaboration of six hands to create a chocolate made from South-Indian cacao beans. The bar was exclusively available at the Salon du Chocolat in Brussels in Spring 2018, and I received it from my Belgian chocolate friend Céline as part of our chocswap. The packaging is colourful on the front and monochrome inside. They crammed as much text as possible on the inner three sides to give plenty of information about the growing region and the chocolate making process. They included a map and an “identity card” listing the main characteristics such as detailed origin, type of cacao, harvest year, recipe, roasting and conching. Although, unless you have some knowledge about the chocolate making processes, it won’t tell you much knowing that the cocoa was roasted for 1 hour at 120°C. While I like geek info like that, I think “light roast”, “medium roast” might be easier to understand for enthusiastic amateurs.
The colour of the bar is medium brown, it could almost be mistaken for a milk chocolate. Smooth, glossy surface with a few air bubbles on the edges. Perfect snap and very creamy melt (note the +10% added cacao butter). Lightly sweet aroma followed by an extremely mellow flavour profile. Notes of raisin and wood, well-balanced acidity and a bright but relatively short finish. Based on the previous three bars this one might have lost a bit too much of its fruitiness. Pleasant but not very memorable.
DAY 5 : Earth Loaf 72% Malabar Forest – made in India
Another single-origin bar from Earth Loaf made with cocoa beans from Malabar region, more precisely from two villages situated in protected forest land. According to the makers, they use the same beans as the Amazing Cacao bar I tasted on Day 3.
The packaging is the same as the Kerala bar, with a different illustration and sticker. The bar has a dark brown colour and a faint citrus aroma. The slow melt results in a thick, creamy mouthfeel, but it’s less “sticky” than the Kerala bar was. Light citrus notes mix with a woody undernote (unlike the fresh wood shavings note in the previous bars, here it is more an old oak note, or something more mature), low acidity. The finish tastes like a lime caramel in dark chocolate.
DAY 6: Frederic Blondeel 70% India – made in Belgium
I bought this bar by Frederic Blondeel specifically for my Ecole Chocolat Mastering Chocolate Flavour course as we had a tasting assignment dedicated to cacao varieties, so I had to find bars made with Forastero cacao. Unfortunately there’s not much information about the bar itself due to the very basic packaging. The 45g bar is segmented into 5 strips with the maker’s name engraved into each of these. The thin cellophane bag has a transparent sticker showing the origin and percentage and some basic info in French and Flemish.
“100% Forastero: All my childhood” was a motto intriguing enough for me to buy this bar. Our childhood memories of chocolate, our first taste of it, our favourites, chocolates that we were gifted at our birthday, or that we secretly received from our grandparents, these are important flavour memories. This bar has a nice, shiny appearance, warm dark brown tone and it has a perfect snap. It is quite thin so melts easily on the tongue. The added cocoa butter and soya lecithin create a super smooth and creamy mouthfeel. The aroma is sweet and fruity. Upon melting, it is surprisingly sweet and chocolatey, I would probably guess that it is around 55% rather than 72%. Mellow, rich and pleasant chocolate flavour but without any other particularly strong note. Very light acidity, no bitterness.
DAY 7 : ChocXo 70% Anamalai – made in USA
I received this ChocXo bar from Patricia (@myic2016) in our third chocswap along with more products from this brand as she visited their factory-store. The packaging is modern and simplistic with only the most important information. I like the way they used a bit of colour to imitate colourful Indian fabrics. Inside the resealable pouch the bar is wrapped in thin silver foil. The bar has a smooth dark brown surface and perfect snap. It has a very faint chocolate aroma. Quite slow to melt, the mouthfeel is creamy and smooth. The melt releases mild notes of roasted coffee, rich chocolate cake and hints of tart fruits in the finish. Moderate acidity and pleasant clean finish.
Final thoughts about Indian chocolates
First of all, thank you for reading so far. After an entire week of chocolates made with Indian cacao my general impression is that all of these bars were mellow and very approachable. They don’t have bitter or astringent notes, so they are perfect for people who are just starting to discover craft chocolates or higher percentage dark chocolates in general. The flavour notes are mostly familiar, like a rich chocolate dessert, in some cases with a nice fruity or woody note that balances very well. Overall, all of the above-mentioned bars were pleasant, but for a more experienced taster like me, some of them were lacking a bit of character. For this reason, I preferred the ones that presented bolder, sharper fruity or woody notes, like the bars from Amazing Cacao, Chocolatoa and Earth Loaf. It was also very interesting to see, that even though almost all 7 bars were the same percentage (70-73%) and either using 2 or 3 ingredients only (added cacao butter), the mouthfeel and texture of each bar was so different.
In a follow-up article I will show you a few bars that are also made with Indian cacao but with some added flavours to see if the added ingredients make any difference.
Thanks for reading, have a chocolatey day!
Lilla / Little Beetle Chocolates
Dom Ramsay: Chocolate, DK, London, 2016, p 94.
Even before the big Christmas rush is over, chocolate makers and chocolatiers are already busy designing new products and exciting flavours for the next big event in the chocolate calendar, Valentine’s Day. Still, this is one of those days that always seems to be quite far ahead, and suddenly you look at your calendar, and it’s: tomorrow!? So in this post I will try to remind you just a little bit ahead of the last minute and show you the products that I found the most interesting among the UK Valentine’s chocolate offer. Forget the boring dessert boxes and give your loved one something better to indulge on. (And yes, your loved one could be yourself too ;))
Dormouse Chocolates – anatomical chocolate heart
Healthcare professionals, biology addicts will surely appreciate this anatomical heart made out of single-origin bean-to-bar chocolate. Available in Peruvian dark and milk, and caramelised Madagascan white chocolate.
These pretty half hearts are filled with either hazelnut praline or salted caramel and available in dark and milk chocolate. Perfect size to share (if you do). The Valentine’s filled chocolate collection also includes some interesting new flavours such as a caramel with cep mushroom, a rose and lemon turkish delight truffle, honey and whole almond, espresso martini and they come in a beautiful red velvet heart box.
J. Cocoa: Hearts in a heart
Lovely Nicaraguan cacao is used to make these hollow hearts, Nicalizo for the milk and Rugoso for the dark version. Both decorated with edible gold leaf and holding two smaller hearts, one filled with caramelised milk chocolate ganache and the other with fresh raspberry jelly.
Solkiki: vegan white (pink) chocolate bundle
No more trouble if you’re loved one is vegan and you struggle to find non-dairy chocolate delights for them other than dark chocolate. Solkiki specialises in vegan, ethically and directly traded bean-to-bar chocolates and they have some amazing milk and white versions. Their Valentine’s offer includes two special edition vegan white chocolate bars: Strawberry Meringue Cream and Raspberry.
Dulcedo: Valentine’s filled chocolate collection
A local pick is my new favourite dessert kitchen in Cambridge, Dulcedo. They have amazing pastries and cakes on display every day along with a wide selection of fresh macarons, filled chocolates, nougats, honeycomb and a variety of dragees (my favourite is the chocolate covered coffee bean with cinnamon). Their Valentine’s filled collection includes hearts, lips, lipsticks with flavours such as blueberry, salted caramel, gin&lemon, strawberry crunch and orange.
B is for Brownie: fudge heart brownies
More into cakes? Up your beloved’s usual brownie experience with this single origin chocolate brownie topped with generous scoops of muscovado fudge, now heart-shaped, and always freshly baked to order.
Gift Voucher from Little Beetle Chocolates
If you still can’t make up your mind or you’re truly late (it’s already the 14 Feb and you’ve got nothing), you could get a gift voucher (I can send you an e-voucher too), so your beloved can choose some chocolates for themselves from my webshop. Or even better, why not book both of you on my upcoming Craft Chocolate Club tasting event on Saturday, 17th February 2018!
Special Offer: use VAL18 at checkout for a ‘buy one get one free’ offer to this specific event.*
I hope I gave you some good gift ideas. And of course Valentine’s Day doesn’t mean that it’s the only day we ought to show our love for each other (including partners, family and friends), so let’s keep sharing the chocolate love! I’ll make sure you Taste. Better. Chocolate. if you follow my journey. There are some very exiting things ahead. Stay tuned!
Disclaimer: This is not a sponsored post. I didn’t receive any money or products in exchange for featuring these brands. The products listed might be subject to availability.
*offer valid until there are available places left, valid only for Craft Chocolate Club on Saturday, 17th February 2018.
Without even setting a goal for it, I just happened to follow a morning routine from the 1st of January: ramble through my stash of craft chocolate bars or hot chocolate flakes, choose one, decide whether I’ll use milk or water, grab my frother and after a few minutes I’d cozy up with my hot chocolate before starting the day.
Think about for a second, what comes into your mind when you think about hot chocolate? My earliest memory is from my childhood when my grandmother used to prepare a traditional hot cocoa drink using unsweetened cocoa powder, then there was the rise of the instant cocoa powder (‘blame the bunny’) that even I could mix up with cold or hot milk. For a long time, hot chocolate meant a cocoa powder based drink, although I sometimes sacrificed a leftover Easter bunny or chocolate Santa, only issue being that they never mixed well and were way too sweet.
An interesting language fact is that in Hungarian we have two separate words for hot cocoa drink and hot chocolate. The former is referring to the cocoa powder-based drink, the latter to the drink made with hot chocolate mix or real chocolate. So when travelling abroad, I had many disappointing experiences of ordering hot chocolate or chocolat chaud, and instead of a creamy, thick hot chocolate I ended up with a hot cocoa drink. The situation is further complicated by the use of ‘sipping chocolate’ and ‘drinking chocolate’ in English, these are both used to describe the chocolate-based drinks and not hot cocoa drink.
When you realise how endless are the possibilities with using real chocolate to make your hot chocolate instead of using cocoa powder it’s a real game changer. Of course, the craft chocolate bars that you collected during chocolate shows are more expensive than a tin of cocoa powder or hot cocoa mix, I was also quite reluctant at first to melt them down into a drink. Let me share with you a few tips and basic recipes that will certainly give you a delicious chocolate drink that you won’t regret.
‘Frankencocoa’ – recycled chocolates
The term “Frankencocoa” popped up on Instagram coined by Jess (@seattledessertgeek) referring to hot chocolate made with a mix of different pieces of chocolates, basically a “house blend” of your own. It’s a great way to use up odd ends and small bits of chocolates or bloomed pieces that just linger around in your cupboard or box and wouldn’t give you a great satisfaction if you’d decide to just eat them on their own. Bloomed chocolate especially has a very dry, chalky texture due to fat migration (cocoa butter separates and moves to the surface of the chocolate creating white spots). These pieces can get a second chance of revival in the form of a hot chocolate. You can also play around with different types, percentages and origins and see how the overall flavour changes from one recipe to the other. For example, instead of adding sugar, you can sweeten your drink by mixing in some white chocolate, that will also make it creamier.
Taking it one step further, my friend Patricia from Eating the Chocolate Alphabet started to create what she calls a Chocolate Solera. Basically she collects a piece of all the unflavoured chocolates she tries throughout the year, and on 1st January 2019 she’ll whip up a gigantic Frankencocoa. I can’t wait to see the final mix and the resulting drink!
Thick or thin?
It’s all a personal preference whether you like your drink to be light, like a hot cocoa drink or thicker and creamier, more like a pudding. I personally prefer the thicker versions, but if the flavour is right, I don’t mind a lighter version either. Thickness and creaminess are easier to achieve with a milk-based drink due to the higher fat content. For extra creaminess, try adding some double cream to your recipe. Playing around with chocolate to liquid ratios, you can even do a ganache-based hot chocolate using only double cream and chocolate, this creates a decadent version and less is probably more, so opt for a smaller mug or teacup when serving as it can be particularly filling.
I firmly recommend you to use a mini-whisk or even better a milk frother to mix your hot chocolate as you need to create a perfect emulsion for a delicious result. A simple spoon is unlikely to do the job (I know this from my failed attempts as a child to melt down my Santa-army) as you need friction. Just like making a mayonnaise or vinaigrette, you’re mixing water with fat, so the whisk helps to break down each element’s molecular structure and help them bind together into an emulsion. The result is a homogenous, creamy liquid instead of tiny chocolate particles floating in milk (which happened to me as a child). Also, the frother just makes it so much fun to prepare the hot chocolate. I love how it swirls the liquid and I could watch for hours the foam that forms on top. I also noticed that the fresher the milk, the thicker and more stable your milk froth will be. Once I frothed for so long, and incorporated so much air into the milk that the entire mug of hot chocolate (a more liquid version) became a chocolate milk foam and more than doubled in size. I also use this little gadget when making water-based hot chocolate. In fact, I think it is even more important in this case. Funny to compare the difference of foam bubbles on top:
Looking back to the traditional Mayan and Aztec versions of hot chocolate or recipes that are used up to now in Central and South America, the addition of cornflour/cornstarch is an easy way of thickening up your recipe without it becoming heavy. Depending on your recipe, you can end up with a very thick, pudding-like hot chocolate, that is even delicious as a treat when cold.
Choose your base
Then, there’s the big question: what base to use dairy or water? Of course, again, it is a personal choice. The main difference here is that because water has no fat content compared to milk (or milk alternatives such as rice/almond/hazelnut/coconut milk), in order to get a creamier hot chocolate, you need to increase the amount of chocolate and decrease the amount of liquid. The advantage of water-based hot chocolates is that you don’t compromise on the flavour, so make sure that you choose a very good quality chocolate. The nuances and unique flavour profile come through beautifully, but so do the flaws. Consequently, if you want to hide off-flavours, bitterness or unpleasant notes, using milk will help you to achieve a nicer result.
If you’re using milk, the consistency and creaminess depends on the kind of milk you use. I always go for full-fat cow’s milk, because I prefer the flavour, but you can use semi-skimmed milk too. Fat-free milk would almost fall in the same category as water in this regard. Milk alternatives such as rice milk, nut milks, soy milk, coconut milk tend to give less creamy results than full-fat milk, but slightly creamier than water. Important reminder here is that these alternative milks have their own unique flavour (whether sweetened or unsweetened), so this will also influence the final flavour of your hot chocolate (same goes for goat’s or sheep’s milk, if you choose those).
Of course, the possibilities are truly endless already, but you can go even further by adding some extras to your hot chocolate. I’m no maths person, but I’m sure you could easily have a different kind of hot chocolate for a whole year by trying all the possible combinations (and maybe even more!). Challenge accepted?
Depending whether you use any extra sweetener, you can play around with different sugars, honey varieties, sugar syrups (those coffee-syrup things), maple syrup, agave, coconut sugar, or any other alternative you have on hand. Just bear in mind again, these will alter the final flavour of your drink.
Spices are another great way to customise your hot chocolate. Cinnamon, vanilla, gingerbread spice mix, nutmeg, chilli, cardamom, star anise, chai spices are some of the easiest options. You can also be a bit more adventurous and try a version of golden milk using turmeric and ginger or add matcha powder. If you can find freeze-dried fruit powders, you can make fruity hot chocolates. Strawberry and raspberry go well with dark, milk and white chocolate equally. Another option is using flavour drops (you can get them in the baking aisle of supermarkets or specialist shops like Lakeland) and make orange, lemon, mint or marzipan flavoured (if using almond extract) hot chocolates.
Although I’m personally not a big fan of marshmallows, it’s fun when they melt into your hot chocolate. I was converted by Pump Street Bakery who put a giant vanilla marshmallow on top of their single origin hot chocolate, and I was just blown away how creamy, frothy the drink was because of this. (I’m not sure I’d say the same about those pink and white mini mallows you can get in supermarkets and that smell like plastic bags… ouch.)
A splash of rum, Irish cream or Cointreau? Again, whatever your heart desires. Just make sure no kids go near your mug. And while we’re here, have you ever thought about mulled wine hot chocolate? Sounds crazy right? I saw this recipe in one of my favourite chocolate books, Adventures with Chocolate by Paul A. Young. Now, he is the one known for his truly adventurous and unique flavour combinations (think his Marmite truffle or the more recent Beef dripping caramel), so I knew this will be phenomenal. The recipe calls for a water-based hot chocolate with added cocoa powder, mulling spices, sugar, clementines and of course red wine. The result? Mind-blowingly delicious. I’ll share it with you in my next post along with other hot chocolate recipes that I love.
Hot chocolate is not just for kids, I hope this post made you realise that. With creativity and good ingredients, you can create delicious hot chocolates that will delight you and give you a boost of energy and happy feelings (chocolate triggers endorphin release in your brain, like when you’re in love). “It’s like a warm hug from the inside” we tend to say, and it’s true. Use the best ingredients you can find and you’ll be rewarded with not just a hot drink, but with all the benefits it will bring to your day and life.
In a follow-up post, I’ll share with you my experience of having a hot chocolate each day as well as my favourite recipes. Until then, please share your hot chocolate thoughts in the comments below.
Disclaimer: This post reflects my true and honest opinion and I wasn’t paid or recompensed in any way to write it or to include the above-mentioned brands or products.
If you’ve been waiting for this review for a while, I apologise for taking this long. I hope that you’ll enjoy reading it and you’ll be able to try these (or others) bars from Rózsavölgyi (remember how to pronounce? 🙂 listen here). Let me know in the comments below if you’ve tasted already.
Small gorilla chocolate
Starting the tasting with this small dark chocolate bar of 75% Tanzania I received from Kati during my visit to their factory in Budapest last year. If you haven’t read it, here‘s my detailed post about that visit.
As opposed to most of their packaging that is designed by Kati herself, the wrappers for this small bar and its pair, the full-size Mababu bar were designed by illustrator Jake Blanchard. The vibrant colours depicting the colourful jungle with gorillas and cacao pods still fit quite well within Rózsavölgyi’s standard range. The bar pays tribute to the mountain gorillas of Kongo, Rwanda and Uganda by supporting the Dian Fossey Gorilla Fund International.
From the wrapper: “Mababu is a tiny village on the slopes of the Livingstone mountain with lush vegetation by the Malawi lake in Tanzania. This trinitario cocoa is bought directly from a group of only 60 families pioneering quality organic cocoa farming.” The 30g square bar is made with their simpler mould design showing part of their logo. Inside the box-type packaging the bar is wrapped with the same precision as all the other Rózsavölgyi bars.
Upon removing the little red logo sticker and opening the inner wrapper, the aromas of this Tanzanian chocolate are predominantly woody and somewhat spicy. The thin bar breaks with a sharp snap releasing more aroma at the breaking line. It melts quickly and easily and it has a very creamy mouthfeel. No strong or harsh tasting notes, just rich and deep chocolate with a faint acidity peaking at the roof of the mouth and finishing off in sweet and warm spicy notes like nutmeg.
This Venezuelan origin is very special to me as it was the very first single origin craft chocolate that marked me back in 2013. I was amazed by its mellow taste, that made me think I was eating a milk chocolate albeit the 74% cocoa content and no dairy present. This was a bar made by Benoit Nihant, Belgian chocolate maker who will be soon featured in a post as well.
So you can understand that I had high expectations when choosing to try Rózsavölgyi’s version. Even more so that this specific bar won the award for the best Venezuelan Grand Cru dark chocolate in 2016 in Paris. Championing over well-known makers such as Alain Ducasse, Pralus, Bonnat, A. Morin, Willie’s Cacao, Domori among others.
The packaging is in line with Rózsavölgyi’s other origin bars: the light blue craft paper with colourful motifs of flowers and birds is meticulously folded around the square bar. All the information about the bar is found on the additional sleeve closing the packaging, everything is written in Hungarian and in English. From the front we can learn more about Chuao itself, this tiny coastal village in Northern Venezuela only accessible by boat. The back of the wrapper lists the ingredients and we can also see the certificate of traceability issued by La Empresa Campesina de Chuao, local cooperative that has sole authority to farm, harvest and sell Chuao cacao.
Under the blue paper, there’s the usual white paper wrapper with the red logo sticker. Opening that you are faced with a beautifully designed chocolate bar. Hungarian folkloric and floral motifs make this look like an antique fireplace tile rather than a bar of chocolate. I need to take some strength to even break it up to taste. The aroma isn’t very strong, but at the breaking point there’s a slight roasted smell. Due to the mould design there are no set breaking lines making it harder to break a specific amount off. The snap is sharp and loud. Easy and creamy, smooth melt. The overall taste of this 73% dark chocolate is mellow, mild with no peaks or accents. It has a slight acidity, but mostly it is characterised by a rich chocolate taste with a roasted nutty background and hints of liquorice.
Over the course of the year I tasted this bar several times to see whether I can get a better description, but I still can’t come up with anything more specific. It is a beautiful chocolate that really shines through with its finesse, gentle tasting notes and you can definitely taste the amount of care that was put in to making it.
Olives & Bread, 77% dark chocolate
Have no fear. This is one of my absolute favourite chocolate bars, so it’s not listed here because it sounds weird and it will raise some eyebrows. It probably will, but only until you actually have a chance to try it. An unusual pairing idea at first, but if you understand that chocolate on its own has several hundreds of flavour components, theoretically it can be paired with almost any other food. Of course, after careful experimenting to bring out the best from each ingredient.
The packaging is box-style, like the Small gorilla bar, but full-size (70g bar) and the design is monochrome with black drawings on white background. The imagery is very busy with birds and indigenous figures peeking out from among a lush rainforest’s different leaves, cacao pods and berries. The bar itself is again wrapped in white paper sealed with the red logo sticker. The mould design is different, this time it’s a segmented bar. Still using the folkloric motifs and ceramic tile-like look, but thanks to the various symmetrical segments it’s easier to break up the bar.
The aroma of the bar is dominated by deep earthy and roasted notes. Looking at the back of the bar some of the inclusions are visible but they are all covered in chocolate. When I break off a segment it gives a good snap, but the presence of the breadcrumbs creates a more crumbly breaking line. First, letting the chocolate melt slowly on my tongue I taste salt and the crunchy breadcrumbs feel harsh against the creamy chocolate creating a fantastic contrast. This sensation is brought further as I start chewing on a tiny piece of dried olive that brings a satisfying salty-fruity addition to the whole picture. Savoury, salty peaks are accompanied by roasted nutty flavour notes characteristic of Venezuelan chocolates that is used for this bar with no bitterness or acidity. Perfect balance of very contrasting flavours and textures characterise this bar, there’s no more questioning about how this idea came into Rózsavölgyi’s mind to put olives and bread into chocolate.
Almond & Pistachio gianduja
Although I put these together, the two bars represent two entirely different worlds. Gianduja is an Italian delicacy originally made with Piemont hazelnuts and chocolate mixed together into a silky smooth paste. Substituting hazelnuts with other types of nuts creates a wide array of flavour possibilities. Here Rózsavölgyi decided to do their own gianduja versions using roasted almonds in one case and roasted pistachios in the other.
The two bars have matching wrappers, the almond is cream coloured while the pistachio is bright green, both with the exact same drawings of birds with long feathers and floral motifs in vivid colours. Both bars have the same recipe, their Venezuelan bean-to-bar chocolate is mixed with 20% almond praline paste and pure pistachio paste respectively. With no added dairy, these bars are perfect for vegans too who would like to indulge with a creamy chocolate. If you like chocolate-hazelnut spreads, these two bars will be a total game changer for you with their superior quality chocolate, pure nut pastes and low sugar content.
White matcha and herbs
Last but not least, a bar that is definitely pushing some boundaries. White chocolate that is green. I mean, naturally green. The trick is to add fine matcha tea powder to the white chocolate that blends in perfectly giving the chocolate a bright green colour and contrasting the sweetness with its own green tea taste. In this case, the recipe is even more complex by the addition of citrus oils and green herbs, creating a refreshingly balanced sweet yet light and bright white (green) chocolate. Using matcha in white chocolate is getting more and more popular among chocolatiers, on one hand because of its natural ability to create stunning green coloured chocolates and on the other hand because of matcha tea’s own growing popularity (ever had a matcha latte?). This bar is a very good example that white chocolate is not boring especially if it’s paired with the right ingredients.
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.
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.
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).
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.
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.
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.