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”