Welcome to Part 2 of my interview with Shawn Askinosie of Askinosie Chocolate. This time we find out Shawn’s thoughts on how chocolate flavors change over time, Chocolate University, what chocolate means to him and more!
Need to catch up? Read Part 1 here:
And now for Part 2!
Shawn Askinosie of Askinosie Chocolate
Victoria Cooksey: How does pressing your own cocoa butter from the same beans used to make your chocolate affect the flavor versus buying/using other cocoa butter?
Shawn Askinosie: The way this works in FDA packaging land, labeling land, is that, let’s say we have a 70% chocolate. Well, it’s 70% cocoa mass, and in our case it’s 30% sugar. The FDA doesn’t require the separation of the numbers between cocoa butter, or they don’t require a statement of the percent of cocoa butter as it relates to cocoa mass, they just say if there’s cocoa butter, then to list that in the ingredients; and so we often don’t know how much cocoa butter is in addition. Now let’s say we have, not just my chocolate bar, but anybody’s; and if there is cocoa butter added then it will absolutely impact the flavor if you’ve got cocoa beans and sugar which is added to enhance the mouth-feel of the chocolate and give it a smoother profile. Well it would be like saying the salad dressing that I’m putting on my wonderful salad of fresh produce that I bought at the farmer’s market down the street wouldn’t impact the flavor of the salad; well of course it would. It’s an ingredient in the salad. I mean, think about it. If we’re taking liquor from those same beans we just roasted that we are going to make that same chocolate with, now we’re making cocoa butter with that liquor; it’s going to have flavor components of that crop of beans, so it can’t not impact the flavor, so it’s important to us. We’ve always done it. Continue reading “Interview with Shawn Askinosie of Askinosie Chocolate Part 2 with Victoria Cooksey”