Cacao and Chocolate: A Global Perspective

sarita — Fri, 20 Nov 2009 17:13:48 +0000

Even larger chocolate makers are embracing the “bean-to-bar” philosophy. In the same way that winemakers consider the “terroir” of their grapes, chocolatiers scour the world to find the right cacao to create their own balance of flavors. Like grapes, cacao flavors differ
based on where it is grown. Cacao grown in Venezuela tastes differently than that grown in Bali. The unique chocolate flavors and nuances being created mean continued fascination with cacao from around the world.

“Many of these chocolatiers follow a bean-to-bar philosophy that includes working with cacao farmers and roasting and blending their own “origin” lines, made from cacao grown in a single, specific tropical valley in Venezuela, Madagascar or one of the other equatorial regions in which cacao thrives…”

“Real chocolate, he says, is redolent of not just terroir, but the very air in which the beans are fermented. Klassen calls it endemic microbiology 101 — each valley has its own airborne wild yeasts and active bacteria that launch the fermentation process. The resulting confection, he says, is meant to be savored like wine, not gobbled in a blaze of sugary glory.”

Artisanal chocolate is about more than candy – San Jose Mercury News.

Raw Chocolate Bars Battle In Brooklyn

sarita — Wed, 18 Nov 2009 16:20:06 +0000

While there is an increasing number of vegan and fair trade chocolatiers, there are fewer making raw chocolate bars. It’s an expensive and labor intensive process that leads to very high price tags.

The Village Voice profiled two relatively new raw chocolate bars, both based in Brooklyn, New York. One is “Bean to Bar” by Jacques Torres. The other is the lesser-known Mast Brothers who make gorgeously-packaged from-scratch artisan chocolate bars. We are delighted that attention is being given to the nuances as raw chocolate. Just as there is tremendous variety within processed dark chocolate bars, raw chocolate bars can vary significantly in flavor and depth.

Here’s where the article netted out:

“Both bars, in other words, offered completely different experiences, and beauty that was very much in the eye of the beholder. The Masts and Torres are doing excellent work, so calling one better than the other based solely upon taste does a disservice both to them and to the highly subjective reactions that chocolate inspires. If you want a more bitter, idiosyncratic bar, you want the Masts. If you want a smoother, more comforting bar, then go for the Torres.”

Battle of the Dishes: Bean to Bar Chocolate Bars From Jacques Torres and Mast Brothers – New York Restaurants and Dining – Fork in the Road.

Chocolate Is Healthy » bean to bar

Cacao and Chocolate: A Global Perspective

Raw Chocolate Bars Battle In Brooklyn