On the Chocolate Trail with Alice Mancini, Domori

I am a bona fide chocoholic! Always knew there was a science to making it – just never knew how. I got a little glimpse into the process at the recently held chocolate tasting class held by Alice Mancini from Domori which prides itself on healthy and natural chocolate.

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There were a few revelations –

  • fine cocoa represents just 10% of the global harvest
  • Criollo is the rarest variety of all cocoa and accounts for just 0.001%
  • when tasting chocolate, start with the purest (dark) to the white ones

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  • the steps while tasting good chocolate include:
    • colour: dark chocolate will always be a shade of brown (if its black, its burned)
    • smooth surface
    • when you break a piece there should be a snap (if it has a butter content then there may not be a snap)
    • smell
    • taste

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  • chocolate with butter content will melt in your mouth, but you will need to chew chocolate with no butter

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  • sometime the exact same proportions of cocoa but different plantations (countries) could result in very different tasting chocolate

While some chocolate stereotypes got nullified:

  • just because a chocolate is light brown in colour doesn’t necessarily mean it is milk chocolate. For example, if dark chocolate is mixed with hazelnut it could give a light brown colour

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  • white chocolate does not necessarily have to be white in colour. White chocolate mixed with espresso could result in a brown coloured chocolate

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  • mint chocolate does not always have to go with dark chocolate. Mint chocolate can also be green in colour because of the use of white chocolate accompanied by mint leaves

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My quick 5 question interview with Alice on Chocolate facts:

 

DISCLOSURE: To be honest and fair I must inform you that I was invited to attend the tasting in exchange for an education on the different chocolates, tastes and textures from Domori.  The views and opinions expressed on this blog are truly my own.

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