🍫 Day three of the chocolate making process: come with us on a journey from tree to bar 🌳
Once the beans and their white flesh have been scooped from their pods they need to ferment to turn them into beans that will be well-balanced in flavour. The fruit around the outside of the bean is essential for this process; so even though it’s tasty on its own, you can’t eat it all if you want to make chocolate with the beans. Whilst fermenting, various chemical reactions take place and the chocolate flavour we all know and love is released. As the temperature of the bean pile rises, much the same way as a compost pile, the high temperature kills the bean and therefore stops it from being able to germinate. This process takes from 2-5 days (again depending on the cacao variety) and the pile is normally turned once halfway through. Some cacao plantations collect the liquid run-off from this process and turn it into cacao based alcohol or other drink products, sounds both delicious and sustainable we think! #nowaste 🌱
Behind the scenes at Zak’s.
After custom roasting each batch of cocoa beans, we crack the beans and separate them from their husk (thin shell) to get to the cocoa nibs, which are the “meat” of the bean that we use to make chocolate. @prefixequipment @twentyfourblackbirds
Have you ever tried cocoa nibs on their own or as an ingredient? Let us know how you use nibs in the comments.
At the beginning there is a cocoa pod, that takes 9 months to mature. Then the cocoa pods are harvested by hand, opened and dried. After that they carry their journey through several different machines to grind them and blend them with the right amount of cocoa butter, sugar and milk powder. The final transformation is done by tempering the chocolate to the right temperature, colouring moulds to get a fun arty look and then finally taking out these chocolate bars! Happy Sunday everyone!
I love Sundays - the lovely feeling that you've done a great weeks work and you can relax for a bit. My rule for Sundays is that I only do work I want to do, but not what I have to do... Yesterday we were busy running a chocolate party, but today we are taking it easy... How is your Sunday shaping up?
I am super excited for all of the chocolate making to come as we have just started our chocolate subject at Tafe. Made these milk and dark chocolate mendiants with sandy nuts and fruit and dark chocolate handrolled truffles. Let's just say that these chocolates did not last. 🍫🍫🍫
The calm before the storm... There’s still time to get to SF! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
4pm-10pm at 401 Minna St. behind the historic SF Chronicle Building! Enjoy local artisans, food vendors, live music/dance performances, and flavor.
Czech’s love their chocolate almost as much as their beer 😉.Chocolate making lesson @chocolatemonkey.cz was full of information as well as all sorts of chocolate. We were encouraged to eat as much as we wanted and we didn’t hold back including the chocolate in our piping bags😲 😍🍫
Limited Run Zinfandel bonbon. Made with a reduction of Rombauer Zinfandel.
This chocolate has super concentrated classic California Zinfandel flavors of raspberry, blackberry jam, plums and a touch of vanilla. A perfect 🍫🍷 pairing for the weekend. What’s your favorite chocolate and wine pairing?
Cheers & Chocolate! @rombauervineyards
We will be giving out samples for you to taste. Enjoy the best in Filipino and Filipino-American FOOD, MUSIC, CRAFTS, ART, and COMMUNITY. Join us! RSVP: undiscoveredsf.com
Saturday, August 18, 2018
UNDISCOVERED SF Creative Night Market
@ 401 Minna St. @ 5th St. behind the SF Chronicle Building
All Ages | 4:00pm-10:00pm | FREE
Introducing Zak’s Mélange Bar >99.9% Cacao
We are so excited to finally unveil this special, one-time blend of 4 cocoa beans, including one of the very first batches we ever made when we opened Zak’s. This chocolate has aged beautifully for over three years and forms the base of a unique chocolate experience at >99.9% Cacao. .
YES, this is a deep, dark & intense chocolate. BUT, this is ALSO a smooth, rich & creamy chocolate with flavor notes of a bright espresso, and not at all astringent or chalky. Stop in for a sample. Available at our shop and online until they are gone forever. .
What’s the highest % chocolate bar you’ve enjoyed?
Hi Everyone! I’m Danielle D., Product Devloper at Mars Wrigley Confectionery and I’m at the @prucenter with my R&D Team today. We’re here to teach their employees about the chocolate making process and our amazing products. Check out our stories for a behind the scenes look! #ProudlyMars#OneSweetJob#Newark#ChocolateMaking
Have you recently had a cake or chocolates made by us? Or come to a chocolate class? We'd love to hear your feedback! Either via Facebook, Tripadvisor or Google, it would be greatly appreciated to hear what you thought of our service and products! 🍫🎂
@greenlanenaturals We're too excited! 🔥Couldn't wait to post this! Feeling the with aloha from all you do and from seeing this amazing pic of our #hawaiiancacaotea on your shelves! Congrats on your new store and #Grandopening on the mainline near Philadelphia, Pennsylvania! check it out, follow them and go shop if you are in the area! Blessings!
Join us! For a Soulmate Manifestation Workshop featuring Hawaiian Cacao!
Saturday August 25th in Paris, France at We.Work Lafayette! Sliding scale tickets on Eventbrite. RSVP now and find love with chocolate in the "City of Lights".
Which one do you 👆🏽taste first? My appreciation is abundant for all these beautiful companies! So Thank you and Aloha to @hawaiiancacao @luluschocolate @medicinalfoods @nohmadsnackco !@eatingevolved ! Sorry! Lol! I obviously have a personal bias towards some chocolates, like everyone, but that will be deliberately and consciously omitted from all of my inevitable and avid reviewing. Thanks for reading! Who wants to calibrate palettes and tasting along with me?! 🙋🏽♂️🤷🏽♂️@zoe_organic?
Trading Paradise for Paris! Read all about it in our newest blog post! Link in Profile!
We are so excited to announce our trip from Hawaiian paradise into French "Paris-dise" where we will be bringing the Hawaiian Cacao too! Forgiveness or "Ho'oponopono" is an inside job, it's something we give to ourselves. Our limiting beliefs and thought patterns will be released when we begin to take 100% of the repsonsibility for all our past words, deeds and actions since the dawn of time. Truly, there are no limits in this universe so join us, the co-founders of Hawaiian Cacao Ceremonies when we reunite in Paris for a very special Hawaiian Cacao Ceremony. Our new travel blog will document all the aloha we share outside of Hawai'i. Stay tuned and join our mailing list for updates and deals on Ceremonial Hawaiian Cacao!
Truly Raw Hawaiian Cacao. Smells a bit like green grapes and green apples. No citrus although it's almost expected by context. Upon tasting you will note pear and melon flavors that are soft and mellow. There is no loud or bitter profiles in the pulp but it is astringent, giving the mouth the feeling of unfinished business. Let it ferment and it will produce the Ceremonial Grade Hawaiian Cacao we use in our sessions and sell in our online store. Add sugar and it will become delicious Hawaiian Chocolate.
Amedei Tuscany - 63% Tuscano Blond
Like most inclusions, this one does not use the most delicious chocolate.
It's typical for chocolate makers to save the best tasting cacao/Cocoa for non-inclusion or single origin bars. Bars with higher percentage cocoa could be better if made with the best tasting beans anyway.
Some chocolatiers use very high quality, fine flavor cacao with sophisticated inclusions to match or contrast, let's say "pair", with the subtle nuances of fine flavor single-origin beans.
This is my second Amadei inclusion bar and I feel like I made the same mistake twice. Next I will buy the 70% cocoa bar to truly experience what Amedei can do with just chocolate.
Peaches and apricots were a nice inclusion but a bland. The chocolate as a canvas was especially uncharacteristic of quality chocolate. It was a blank canvas. Plain and unordinarily vapid. The tiny dried fruits were the best part... The sugar level was perfect for the bar. The tang and tartness of the dried apricot was very similar to the mellow aroma and mild sweetness of the peach. It was hard to tell the two apart. And for some reason, there was a crunch in this bar like hazelnut remnant from the melanger. That, or the fruit was so dehydrated it broke loudly between my teeth.
You see this was eating chocolate and not tasting chocolate.
A discerning palette would find a very very small spectrum of flavor for a bar with 2 (or maybe 3) inclusions. Consuming this bar would be a delight for an non-discriminating consumer.
I give it 3 🏖🏖🏖 out of 7 #chocolate_islands since light floral fruits and bland chocolate seems like a way to get rid of cheap, spare ingredients.
meiji THE chocolate - Collection of 6 varieties.
THE verdict? 6 🏖🏖🏖🏖🏖🏖out of 7 possible #chocolate_islands . They show mastery of knowledge (of fermentation and how it imparts flavors), packaging and even marketing.
I cannot read Japanese but I believe there is even a chocolate tasting notes app available with these bars that will help educate chocolate lovers internationally.
Informing your buyers of your flavor profiles on the packaging and being consistent the world over is something we may never see again.
The confidence and bravery and packaging brilliance this brand presents us is a precedent and demonstrates the thoroughness and ingenuity of Japanese culture.
The taste of each was precise to to the flavor graphs. Look closely. They know what experience you will have.
Though not the most unique, flavorful or boisterous beans, meiji THE chocolate still leaves room for small batches chocolatiers to conquer their own niche.
This is mass produced bean to bar chocolate.
Nuances of small one of a kind fermentation is not welcome. Expect consistency that will bore most chocoholics and chocophiles.
The receive my highest ratios review so far due to overall execution of the bean-to-bar experience on a global level.
Putting our personal preferences aside is required sometimes since everyone's palette is different. Everyone's tastes are different.
meiji THE Chocolate may miss some of the billions of chocolate consumers because of their heightening of chocolate. They may miss some of the world's connoisseurs who are even more discerning.