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”