Tasting: Introduction to bean to bar chocolate

On saturday the 19th of November, I had the honour of organising a tasting for a friends club. 15 people attended my introduction to bean to bar chocolate. As always, quiet a few people were surprised by the chocolate itself and wondered why they hadn’t heared about this type of chocolate before.

The line up was a mix of milk and dark chocolates. Even though some people admitted they normally only like milk chocolate, it was only when getting in the 75%+ category when they stated it became to much for their liking. Once more this proves that a well made high percentage chocolate  can appeal to a lot of people.

On request, here is the line up of the evening.
kkbtb20161119-11) A. Morin – Piura Peru 48% Lait

Starting with a deep, creamy milk chocolate – caramel, lavender and light tropical fruits. The aroma of the chocolate was immeadiately picked up by many attenders.

2) Original Beans – Femmes de Virunga 55%

Darker in profile, offers more chocolaty flavors compared to the Morin bar. Roasted aroma’s and a hint of liquorice.

3) Pump Street Bakery – Ecuador 60% Dark Milk

It’s somewhere in between milk and dark chocolate someone described. Quiet so. This wonderful bar showed earthy notes, honey and syrup.

4) Åkesson’s – Bali Sukrama Farms 75%

Moving over to the pure chocolate bars, this Bali ba eased the transition. Cranberry and tropical fruits were found. Some people were surprised this 75% bar showed no bitterness. Shows the quality of a well made chocolate bar.

5) Pump Street Bakery – Jamaica 75%

Liquor. It has Liquor in it! The remark spread through the group as the plate with the chocolate moved across the room. It would be hard not to experience the rhum and raisin flavors in this Jamaican origin. Coffee was mentionned as well. The favorite bar of several people.

6) Marou – Ben Tré 78%

Full of flavor with high fruity acidity (citrus) and hints of spices like cinammon and allspice.

7) Chocolatoa – Madagascar 80%

At this point the audience seemed pleased there was a Belgian chocolate maker in the line up. Dark flavored chocolate with gentle but clear red fruits. Nobody seemed put off by the high percentage of the bar.

It was a pleasure to show these bars to the audience. As the night went on, every single plate of chocolate was completely gone. As a reference, a well known Belgian industrial chocolate was presented. The shocked reactions of the people was a sight to be seen. After all the wonderful origin chocolates, this product had very unapealing aroma’s and flavors. Final proof it it is always worth to try a well made, honest product. Taste is a very personal experience, but people really see the difference in quality when industrial and good bean-to-bar chocolate is compared side by side.

Where can you get it in Belgium?

Hilde Devolder – Ghent: https://www.facebook.com/hildedevolderchocolatier/ 

Reen Sweet & Treats – Kortenberg: http://reen.be/

Vercruysse Patisserie – Kortrijk: http://www.patisserievercruysse.be/

Mike&Becky – Ukkel: http://www.bean2bar2you.be/

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