What is turning out to be a rather interesting exposition of single orgin Couvertures is beginning to take shape. The Executive chef and I today sampled ChocoVic from Spain.
Although the varietals were not really blowing any wind up Tim’s skirt, I did find some premise in particularity the Guaranda which uses forastero arriba cocoa from Ecuador. This chocolate had a less pronounced profile than the Ocumare which uses criollo cocoa from Venezuela. The GUYAVE was the most subtle of the group 100 % Trinitario de Grenada cocoa. and had no pitch or punctuation to it’s profile. Samples are coming in from the following companies, Cluzel, Felchlin, Barry, Callebaut, and Valhrona. This expo will be conducted at the OZ in December (probably mid month) to essentially demonstrate the superiority of single orgin couvertures over blends and the justification of the higher tariffs associated with those varietals.
The exposition will be an objective non-partial scored and professionally panel graded representation of what to expect and should be nothing less than fascinating.
Wednesday, November 21, 2007
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2 comments:
I'm interested in/surprised by the "goal" of your exposition. Based on my own side by side comparisons, I don't think that every single origin bar is better than every blend - there's huge quality variability across brands. And within brands as well. Single origin bars are interesting and distinct, but that doesn't mean they are necessarily "better." In fact, because they are so distinct, they are more prone biases around personal preference - i like high acid, citrusy chocolates, so i like single origin bars with those characteristics. Someone else might like earthy, roasted chocolates, and would find that same bar not to their liking. Whereas we might both agree on a carefully created blend that balances both sets of characteristics.
Demonstrating "superiority" is a tricky business...
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