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Hacking Chocolate: Inside the Kitchens of America’s Bean-to-Bar Makers – Modern Farmer

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Hacking Chocolate: Inside the Kitchens of America’s Bean-to-Bar Makers – Modern Farmer.

 

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Video

Ashaninka Cocoa from the Peruvian Amazon on Vimeo

Ashaninka Cocoa from the Peruvian Amazon on Vimeo on Vimeo

via Ashaninka Cocoa from the Peruvian Amazon on Vimeo.

 

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Chocolatetasting 25/09/2014

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1/ Tejas Chocolate Capistrano 70% Single Origin Cacao from Madagascar

The cocoa bean used for our Capistrano Bar comes from Madagascar.  Bright red berry and citrus fruit flavor notes come on fast while a mild chocolate flavor lingers after.  The color of this chocolate is a red clay brick making this one of the more beautiful chocolates in the world.  This chocolate pairs fantastic with Pinot Noir or medium bodied red wines.

2/ Danta Chocolate White with cacaonibs

Wandering around the tropical building, I overheard the words between a chocolatier and an eager customer “chocolate in Guatemala.” Wait!————I thought with a surge of excitement and even a rush of jealousy————that’s my story. I made my way to the front of the queue and discovered the high voltage Belgian chocolatier Geert Vercruysse presenting an entire range of ganache-filled bon bons highlighting the chocolate of small artisan producers around the world including———in addition to Marou, Pacari, Dick Taylor, and Taza————Danta chocolate from Guatemala! Vercruysse’s Danta bon bons—made of nothing but Carlos Eichenberger’s chocolate…

3/ The Grenada Chocolate Company Nib-a-Licious 60% Chocolate

This bar does have a complex flavour in that the naturally acidic of the Grenada chocolate is reduced a great deal with the use of the sugar and cocoa butter but then taken in a slightly different direction by the cocoa nibs that are included into the mix and can be visibly seen as you unwrap the bar from its foil. In terms of flavour notes I found it to be mainly banana and mangoes which was a delight and seemed to produce a Caribbean punch like experience. Furthermore, this bar is suitable for vegans and is gluten free.

4/ Kallari “Sacha”:  Organic Dark 60% cacao with Roasted Coffee Beans.

Kallari “Sacha” Ecuador Chocolate Bars. Kallari’s artisanal line of chocolates, “Sacha” bars are crafted from a more rustic chocolate made from organic cacao beans. Roasted coffee beans in medium dark chocolate. Likchaachik (“wide-awake” in the Kichwa language): The energy one feels from coffee.

5/ Marou “Treasure Island” 75%:

Marou Chocolate hand selected the finest cacao beans grown on small family-owned farms on the remote island of Tan Phu Dong (Đảo Kho Báu), stretching from the two northernmost arms of the Mekong Delta all the way into the sea. This is a truly the rarest of rare chocolate. The taste  likes molasses, prune and notes of berry.

6/ Pacari 100% Raw:

The 100% Cacao has hints of fruit and spices with a perfect balance of slight acidity and bitterness in the unsweetened cacao. All of the cacao ingredients in our raw chocolate are minimally processed and kept at low temperatures to maintain the antioxidants and complex flavour profile of the natural cacao.

7/ Banus organic 62% Caribe:

This chocolate is made from selected cocoabeans from the Caribbean Islands. Its flavor its typical of Trinitario cocoa, Mild aromatic and persistent hints.

8/ Akesson’s Bali Sukrama Farms 75%:

The chocolate’s aroma contained earth, roast, spice, and wood scents.
The taste included spice, roast, and fruit flavors. The roast tasted of coffee and the fruit included mango. I also noticed sweetness and some acidity. The final aftertaste was somewhat bitter and slightly acidic.

9/ Pacari Chocolate 70% Raw nube:

This bar is fine crafted individually and will only be available for a limited time. Nube means “cloud” in English, and is special because all cacao in the Nube bar is sourced from a single source in Ecuador, making this bar truly one of a kind. Don’t miss the chance to try this limited edition bar before it’s too late!

10/ Pralus Biologique Ghana 75%:

This Madagascan chocolate bar is made from organic Criollo cocoa, giving it a fresh, minty and fruity flavour and lightly acidic taste.

 
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Posted by on 24 September 2014 in Learning about chocolate

 

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Future of chocolate: Attracting the next generation of cocoa farmers

Future of chocolate: Attracting the next generation of cocoa farmers.

 

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One bar -Original Beans- one tree. (Philipp Kaufmann)

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Original Beans komt uit de kast met heerlijke NIEUWE chocolades!!

Enige tijd geleden had ik het genoegen om de nog in “testfase” samples van deze chocolades te mogen proeven. En eerlijk gezegd ze waren toen reeds het proeven waard, nu deze “BRAND NEW” chocolate bars zijn nog stukken beter geworden.

  • GRAND CRU BLEND NO.1 80%: ORGANIC DARK CHOCOLATE OF WORLD’S RAREST CACAO VARIETALS RAINFOREST HOTSPOTS IN SOUTH AMERICA AND AFRICA.
  • FEMMES DE VIRUNGA 55%: ORGANIC MILK COCOLATE SUPPORTING WOMEN CACAO FARMERS, PRESERVING AFRICA’S OLDEST NATURE PARK EASTERN CONGO (D.R).
  • PAPUA KERAFAT 68%: DARK CHOCOLATE FROM HISTORIC CACAO VARIETY, REDISCOVERED IN RAINFOREST OF PAPUA, INDONESIA.
  • EDEL WEIS 40%: ORGANIC WHITE CHOCOLATE WITHOUT VANILLA, GROWN IN YUNA RIVER VALLEY, DOMINICAN REPUBLIC.

More words really are not needed here, just try to get some of these wonderfull chocolate bars.

Thanks to Vera Hofman & Gerrit Leenheer.

 
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Posted by on 19 September 2014 in Learning about chocolate

 

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Link

BBC News – Who, what, why: What is ‘raw’ chocolate?.

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U.S. court rules OK to sue chocolate firms over child slave labor – SFGate

U.S. court rules OK to sue chocolate firms over child slave labor – SFGate.

 

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