16 January 2017
Beneath the attractive layer and typically layers of packaging; past the glossy, well-tempered chocolate and venturing afield from the many unique aromas and flavours derived from the cacao beans. Have you ever spared a thought for the story behind the chocolate that you consume?
At ChocolART, I had the privilege of meeting an inspiring young man, Jan, whose passion and knowledge spurred me to broaden my perspective on chocolate, well beyond its manufacturing process, the choice of bean(s) and even the creativity of the chocolate maker or chocolatier.
“The Project”, as Jan calls it, is his work in Latin America where he focuses on sourcing unique and rare cacao beans, and works with the farmers who cultivate, harvest and ferment these beans, either in small groups or cooperatives. It’s not just about the chocolate. For Jan and the company that he represents, Original Beans, it’s about ensuring sustainability of the wild cacao trees and varieties from which their chocolates are made. It’s also about the farmers receiving fair compensation for their cacao, thereby benefitting their families and communities, and acquiring necessary skills to remain relevant in this modern world. What a purposeful job and fine example of socialpreneurship!
Through Original Beans‘ “One Bar: One Tree” conservation program, for every chocolate bar that is sold, the cacao farmers receive additional remuneration to ensure that a new cacao or neighbouring shade tree is planted.
Now, let’s steer back towards the more familiar end of the value chain, to the beans and chocolates. How do they actually taste? I had the opportunity to sample the entire range at ChocolART and purchased 3 to savour at my leisure – the Piura Porcelana Peru 75%, Beni Wild Harvest Bolivia 66% and Femmes De Virunga Congo 55%.
Piura Porcelana Peru 75%
The Porcelana cacao is highly regarded in the chocolate world for its rarity, white translucent appearance and exquisite flavour. The Piura Porcelana, which produces ultra white cacao and was discovered close to extinction in the Piura Valley in Northern Peru, is even rarer and heightens the excitement surrounding the resultant chocolate.
This bar has rich fruity aromas of berries, and a slight hint of earthiness. The chocolate is well tempered, as evidenced by the characteristic snap. The initial flavour is that of citrus peel, slightly acidic but refreshing. This gives way to the flavours of sweet berries and fleeting notes of prunes. The chocolate leaves a tad of acidity on my tongue. It’s a pretty good bar of chocolate with lots of fruity flavours – just as I’d expect in a Porcelana.
Beni Wild Harvest Bolivia 66%
The rediscovered, rare Beniano cacao is completely wild and grows in the depths of the Bolivian Amazon where access is only by boat. Imagine the effort required for harvesting!
This bar has the aroma of mushrooms and a scent that closely resembles Manuka honey. The chocolate is well tempered. The initial flavour is of mild mushrooms but this opens up to reveal lengthy notes of sweet fruits and hints of hazelnuts. The finish is subtle – I can just detect notes of roasted tea leaves. Once all the chocolate has melted, my mouth is left fresh. Such complex aromas and flavours in a chocolate – I’m surprised to have enjoyed this more than the Piura Porcelana!
Femmes De Virunga Congo 55%
The rare Virunga cacao is cultivated in the Virunga National Park, within the East African Rift Valley, and mainly by women, hence the name “Femmes De Virunga” or women from Virunga.
The aroma is toasty, nutty and slight earthy. The colour of the chocolate is a cross betweeen milk and dark chocolate, the result of the high cocoa content of this milk chocolate bar. The tempering is adequate, as evidenced by the sheen on the surface and the slight snap of the chocolate. As the chocolate melts in my mouth, the texture is creamy and smooth. The flavour is distinctly nutty, with hints of caramel. I can also detect subtle notes of roasted coffee beans at the end. Once all the chocolate has melted, it leaves a very mild bitter aftertaste in my mouth. The flavours are bold and interesting, as far as milk chocolate goes. If only all milk chocolates tasted this way….
I must admit that I’m no environmental or social activist. You won’t find me hanging off the Rainbow Warrior anytime soon. However, my chance encounter and thought provoking conversation with Jan has spurred me to give due consideration to the ecological, environmental and social impact of the chocolates that I consume, beyond the superficial packaging, glossiness of the temper and even the exquisite aromas and flavours. Very simply, to enjoy my chocolates with a conscience.
A city with meandering cobblestone streets lined with charming medieval timber-framed houses, each with a bilingual street name. A river encircling the Old Town that separates the old from new and runs into canals around the city, creating the most picturesque photography backdrop. And as Christmas approaches each year, a transformation into an enchanting winter wonderland complete with themed fairy lights, intricate decorations adorning medieval houses, a giant Christmas tree and the most amazing Christmas markets.
Thanks to my colleague and Strasbourg native, Fred, hubby and I were well equipped for our gastronomic discovery of the many sweet and savoury delights on offer, chocolates included.
Here, you will find the cutest Christmas les maenneles. These are chocolate man-shaped miniature figurines, 
Don’t forget the Nut Alsace spread while you’re here. It’s a hazelnut chocolate spread in 4 flavours – think Nutella, only tastier. Ask for a tasting, straight from the fountain, and you will not be disappointed.
Hazelnuts and almonds feature heavily in the bon bons, but there are also unique flavours like bergamot and exotic fruits, all coated in 70% Venezuelan dark chocolate, 40% milk chocolate or white chocolate.
Head to 
1. Self-guided discovery of the Tuscan Chocolate Valley, Italy with hubby in the driver’s seat. The experience of navigating and getting lost along narrow, winding and almost deserted country roads, amidst the rolling green Tuscan hills and golden fields, in search of 
2. The chocolate tour/ tasting at the 
3. Attending 
4. Self-guided chocolate discovery of London, UK with hubby’s skillful navigation on a bicycle, in search of the latest chocolate trends and flavours as well as the Queen’s favourite chocolates. We achieved a lot in 6 hours, covering top contemporary chocolate shops like 
6. Self-guided chocolate discovery of Munich, Germany. Through this experience, I have met some of the most passionate chocolate friends, namely Inna from 
7. Chocolate High Tea at the 
9. Attending my first “by invitation only” chocolate tasting at 
10. Experiencing chocolate closer to its native form, xocoatl, courtesy of my chance discovery of 
Imagine…..a charming and peaceful small university town, with a population of under a hundred thousand inhabitants.
It’s not widely publicised compared to other more high profile chocolate events like the International Chocolate Awards, Eurochocolate, Salon du Chocolat, The Northwest Chocolate Festival or the World Chocolate Masters. However, the idea of visiting a new, lesser known town and broadening my knowledge on German chocolates highly appealed to me.
The cobbled stone streets snaking up to the Old Town are lined with stall after stall of chocolates and related products. From chocolate bars, filled chocolates/ pralines, cakes, biscuits, nougat and panforte to crepes, waffles, pancakes, traditional German treats, hot chocolate, chocolate beer and even chocolate jewellery! There are also chocolate workshops, tastings and chocolate art exhibitions. Essentially, something for everyone.
When the sun sets on the charming Old Town, a treat awaits its visitors. A captivating light show of chocolate inspired art is projected onto the beautiful old buildings. Chocolate has never looked so beautiful in the dark.
In terms of the actual piece de resistance, where do I even begin?! There are so many chocolate brands, mainly artisanal; some that I have encountered and many that I have not from Germany, Italy, Switzerland, Netherlands, Czech Republic, and even Vietnam and Ecuador. Schell, Weber & Weiss, Kallari, Zotter, Pacari, Marou, Chapon, Chocami, Original Beans and Bean to Ciok, to name a few. Stay tuned for future posts on these discoveries.
I have come to realise that 
Does this rate as an ultimate chocolate experience? How can it not, for celebrating chocolate in all its beauty and forms!
The Weihnachtsschokolade, in German, or simply Christmas chocolate, in English, is only made and sold during the Christmas period, and in certain parts of Europe. Locating it proved to be a challenge, like finding a needle in a haystack. My search took me to many a supermarket and department store during my travels in Germany. In the end, I located a variant in the German fine food store Dallmyr, in Munich, and later on, the Lindt range of Weihnachtsschokolade at the local Rewe supermarket, in the charming little town of Tuebingen.
The Weihnachtsschokolade is generally milk chocolate that comes in a bar. Nothing special at first glance. However, as I unwrap the bars, the point of distinction becomes apparent. The initial nose is distinctly cinnamon, as is the case for both bars, plus hints of star anise in the Dallmyr bar, in a sweet, milky mixture.
I put a piece in my mouth and let it melt. The taste is sweet and spicy, and conjures up memories of gingerbread and gluhwein (spiced mulled wine) consumed over a warm open fire, in the wintery cold. The initial spicyness is punchier in the Lindt bar but fleeting, leaving a finish of sweet milk chocolate.
The Dallmyr bar is more complex in comparison, but milder. I taste the cinnamon first, along with hints of raisins. The sweetness of the milk chocolate carries through, though not as sweet as the Lindt bar. The finish is slightly spicy with a very mild peppery taste, perhaps from the star anise or maybe even ginger.