Choficionado - Taste Like A Pro
The Choficionado bundles each explore a dimension of chocolatemaking and come with a double A4 information sheet to guide you through the tasting, provide context, inform and entertain.
Written by Bob and Iris, it's like having the chocolatemakers lead the session. Each Choficionado bundle can provide great tasting entertainment, perfect alone or in a group to learn and share more about fine chocolate.
Roasted vs Unroasted Cacao
We compare chocolate bars made from roasted and unroasted cacao, from the same batch, both 2 ingredient bars at very similar percentages.
Roasting cacao typically complicates the flavour. Second only to fermentation, the time, temperature(s), equipment and profile of a roast has deep influence on the mouthfeel, melt, and favour.
There is only 2% sugar difference, but you'll taste a surprising (delicious) change in character.
That's not all, you'll also receive a double A4 sheet of insights and info from Iris and Bob on the topic of roasted and unroasted cacao, and the resulting chocolate.
See link below to learn more about the cacao used in these bars. As seen on BBC.com:
Allergen information: contains no nuts, dairy, wheat, gluten, or soy (nut-free, dairy-free, soy-free, gluten-free). Made in a facility that uses nuts and soy. Vegan friendly.
Each bar is 56gr/ 2oz.
Choficionado 3: 70 vs 68% Peru, Marañón - Dark (TasteLikeAPro)
Harvest day on Don Fortunato’s farm is special, since this is the site of the Mother Tree. This tree possesses DNA identical to the genetic marker for Pure Nacional found in the 5,300 entry, world genetic database. Don Fortunato and his wife participate in the harvest and, utilizing machetes, open pods and assist in removing the beans. Sealed buckets with wet cacao beans are transported on Fortunato’s burro from the farm, to the family home, weighed on a digital scale and Don Fortunato is paid immediately before the fermentation process begins that same day.