Welcome to Part 2 where chocolate tasters each give their own unique take on the current Dark Matters craft chocolate related question.
If you missed Part 1 catch up here: http://darkmatterschocolatereviews.com/2017/09/29/dark-matters-tasters-makers-series-chocolate-exploration-ruby-chocolate-white-chocolate-etc-part-1/
The current question is: How do you feel about living in a time where new horizons in chocolate are being explored so widely (i.e. ruby chocolate, white chocolate, etc). What are the downfalls in this exploration by chocolate makers? What are the benefits?
Estelle Tracy of 37 Chocolates
Estelle Tracy: It’s an exciting time to be involved in chocolate. There is a dizzying array of bars and flavors, so much that it’s hard to keep up with the latest innovations, the latest origin, or new “it” bar. That said, I do see that the media’s attention usually goes to the flashiest thing (think bacon chocolate), not the most delicious. I get it, of course, but it can also be frustrating. Continue reading “Dark Matters Tasters and Makers: Chocolate Exploration, Ruby Chocolate, White Chocolate, Etc. Part 2”
Welcome to Part 1 of the next installment of the Dark Matters Tasters and Makers Series. I was originally planning to make this round all about white chocolate, and then ruby chocolate was announced, so I decided to go the route of current chocolate exploration in which the Tasters and Makers could comment on ruby chocolate, white chocolate, or other any topics along those lines.
This series continues to be a space to provide the Tasters and Makers a spot to let their own thought processes and styles shine through, and give the pleasure to the readers (and the other Tasters and Makers out there) of having multiple answers to the same topics presented side-by-side. This particular round includes a surprise chocolate expert guest contributor: Clay Gordon!
Now on to the current question!
Question: How do you feel about living in a time where new horizons in chocolate are being explored so widely (i.e. ruby chocolate, white chocolate, etc). What are the downfalls in this exploration by chocolate makers? What are the benefits?
(When I say, “white chocolate” my thinking was along the lines of how white chocolate has changed with single-origin cocoa butter occasionally being used, or no vanilla added, or less sugar, and so forth).
Mackenzie Rivers of Map Chocolate Continue reading “Dark Matters Tasters and Makers: Chocolate Exploration, Ruby Chocolate, White Chocolate, Etc. Part 1”
Welcome to What is Craft Chocolate Part 2. The Question asked in Part 1 last week was: The definition of craft chocolate varies so much person-to-person. How do you define craft chocolate and/or how do you think it should be defined?
Check out Part 1 here:
And now let’s find out how more tasters and makers answer:
Hazel Lee, Bean-to-bar Maker, The Chocolate Tasting Flavour Map
Hazel Lee: I find this question a difficult one because there are no legal standards that differentiate craft/bean-to-bar chocolate from standard, poor quality bulk chocolate and one could argue any chocolate to be “craft” or “bean-to-bar” because of the lack of legal definitions. However, when I am asked “what is craft chocolate?”, I say that it has been processed with a focus to produce a high quality chocolate, working with the fine flavours naturally present in the quality cocoa beans that have been ethically sourced (rather than buying poor quality cacao, roasting at a high temperature and adding a high level of sugar and /or milk powder and/or vanilla flavour or other flavours). I usually compare craft/bean-to-bar chocolate with wine, in that different origins will hold different flavours with many other factors influencing the final flavour of the bar (maker style, terroir variety, etc.). I also like to highlight that all of the hundreds of wonderful flavours that are found in wine/chocolate come from the grape/bean alone (unless flavoured or with inclusions including milk, of course). So it’s something to be savoured and explored than eaten for a sugar fix. Continue reading “Dark Matters Tasters and Makers: What is Craft Chocolate? Part 2”
Welcome to the Dark Matters Tasters & Makers Series. This series will occur periodically over the next twelve months with each post looking at various craft chocolate topic questions and then featuring the thoughts and opinions of several craft chocolate reviewers, makers and writers on that question. I love interviewing people in the chocolate industry and thought this would be a fun format to see variations in answers brought together in one place. Will there be similarities? Will the answers all be different? Let’s find out!
Question 1: The definition of craft chocolate varies so much person-to-person. How do you define craft chocolate and/or how do you think it should be defined?
Sophia Rea of Projet Chocolat
Sophia Rea: This is a very good question. Definitions have their cerebral aspects but there is also a felt-sense aspect to a definition. Others will help with the first more than I, but I will share with you my experience of craft chocolate. What comes to mind is the heart. I can taste the intention, the memories and the stories of the craft-chocolate maker in their chocolate. Starting with the outside wrapper, to the foil, to the bar itself. I always notice how the maker chose a particular cacao bean, the percentage, whether to add inclusions or not and of course the ingredients. The size and thickness of the bar, the color of the bar, the mold, the color of the foil, the texture of the chocolate, the many prominent and subtle flavors the bar imparts and the design of the wrapper all come together for a mindful experience. Craft chocolate is the art of making all the senses come alive! Continue reading “Dark Matters Tasters & Makers: What is Craft Chocolate Part 1”