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 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”