fine chocolate tasting

Svein-Magnus Sørensen

theobroma cacao

”Food of the gods”A 4-8 meters evergreen treeNative to tropical americaHumidity, good soil, shade Only +/- 20 ° from equator

chocolate and the maya

”Kakaw” Domesticated 4000 years agoRitual beverage & currencyFestival in april for Ek ChuahFor grown men only!

chocolate in europe

1502: First encountered by Colombus1519: Use recorded by Cortez1544: Maya Kekchi visited Spain1585: First regular shipments~1600: Added sugar and vanilla~1650: Available outside spainStill adults only!

chocolate for everyone

1657: Chocolate cakes and rolls1795: Development of steam grinder1828: Invention of cocao press and ’dutching’1847: First chocolate bar by Joseph Fry1861: Cadbury introduce valentine chocolates1876: Nestlé creates milk chocolates1879: Lindt invents conching process

cocoa types

CriolloForestaroTrinitarioChuao

PorcelanaOcumareNacionalArriba

the cocoa fruit

Ca. 15-30cm, 500 gramsYellow orange red 20-60 beans in eachWhite lemony pulp

fermenting and drying

Fermentation in the sun, 2-8 daysDevelops flavours at up to 52° CDrying in the sun or in ovensToo slow or quick drying ruins flavour

roasting cocoa nibs

Roasting is critical for flavourShort roast, high heat: strong chocolateLong roast, low heat: delicate flavoursWinnowing to remove husks and shells

grinding nibs into liquor

Cocoa solids suspended in cocoa fatPressed to separate fat and solidsRemixed with more fat, sugar, vanilla

Dark (70%)

types of chocolateWhiteMilk (30%)

Cocoa powderCacao butterMilk solidsMilk fatsSugarVanilla

Look out for:• Emulgator:

(Soy) Leichtin

• Vegetable fats:Palm oil (!)

• Sweeteners

Flavourings• Salt• Spices• Nuts• Fruits• …

conching

Smooths the chocolate particlesPromotes flavour developmentRequires 6–78 hours, more is betterUp to 49°C for milk, 82°C for darkMaillard reaction give caramelization

tempering

Heat to 45°C to melt all crystalsCool to 27°C to form IV and VHeat to 31°C to melt type IVAvoid more heating!

chocolate coverture

Extra cacao butter, less sugarUsed for baking and pralinesMostly sold to chefs and factories

chocolate bars

Invented by Joseph Fry in 1847Made possible by van Houten:- pressing and alkali treatmentPerfected by Lindt conching

tasting!

smaksguide

Se Vurdér farge,

glans, mønster og overflate.

KjennAt den ikke er

fettete, voksaktig eller

grov.

LyttDu skal høre

”snappet” når en bit brekker.

LuktAromaer

oppfattes best med nesen!

SmakLa en bit

smelte på tungen og spre den i munnen. Tygg ikke mer

enn 2-3 ganger!

guide to tasting

See Consider

color, shine, pattern and

surface.

FeelThat the

surface isn’t fatty, waxy, or

rough.

ListenFor the ”snap”

when you break a piece.

SmellThe delicate aromas are best felt by the nose!

TasteLet it melt on your tongue and spread it around your

mouth.Only chew

twice or trice!

evaluation form

TOTAL sum %

Aroma1 - 10

Look1 - 5

Melt1 - 5

Taste1 - 35

Duration1 - 15

Personal assessment

1 - 30

the tasting wheel

first tastes

Introduced to Norway in 1895Best selling product until 1960 (!)Named to be used in good company

Blend

Other origin

Single plantation

Vintage2002 2004

Single origin

origin chocolate

origin flavour notesAfrica:Madagascar: Bright acidity. Light citrus flavors reminiscent of tangerines.

Ghana and Côte d'Ivoire: Deep, classic cocoa flavors. Lends balance to more complex beans.

São Tomé: Bold, upfront chocolate notes with underlying roasted coffee tones.

Mexico and Central America:Mexico: Bright acidity

Costa Rica: Fruity with a balanced cocoa flavor.

Panama: Classic cocoa flavor highlighted by subtle fruit and roasted nut flavors.

South America:Colombia: Deep cocoa flavor with moderate fruitiness. Slightly bitter.

Ecuador: Known best for the Arriba bean. Well-balanced floral (jasmine) and fruit notes. Also has herbal tones.

Brazil: Bright acidity. Well-balanced cocoa flavors, often with subtle fruity notes.

Venezuela: Complex fruit flavors. Evokes flavors of ripe red plums and dark cherries. Very well-balanced.

The Caribbean:Dominican Republic (Santo Domingo): Deep earthy flavor. Fragrant tobacco notes. Some beans have delicate red wine and spice notes.

Trinidad and Tobago: Complex fruitiness with appealing spiciness such as cinnamon. Very well-balanced.

Jamaica: Bright and fruity, with appealing aromas. Complex and well-balanced. Often recalls subtle flavors of pineapples.

Asia:Indonesia (Java): Well-balanced. Appealing acidity balanced with clean cocoa flavors.

more tastes

brands of chocolate

Xocolat in Vienna

Valrhona

Founded 1922, in Hermitage near LyonWorld leading in gourmet chocolateInvented Grand cru chocolate in 1980sFirst origin chocolate, vintage chocolateKnown for light roasting, high fruitiness

Amedei

Began in the 1990s in Tuscany, ItalyAward winning single originsGot monopoly on Chuao plantationsMost expensive chocolate: ’Porcelana’

Michel Cluizel

Normandy family business since 1947Renowned boutique: La Fontaine du ChocolatUses strictly cane sugar, bourbon vanillaNo lecithin emulsifier

Chocolat Bonnat

Traditions in french Voiron since 1884Known for a dark roast, minimal ingredientsNo lecithin OR vanilla! ’the rustic edge’

François Pralus

Started 1955, moved to chocolated in 1988Zealous about origin chocolatesMost roasted of all dark chocolates

Pierre Marcolini

Belgian chocolate reinventedFirst shop in 1994 – World famous elegance!Extreme passion for pure cacao – hand selected

other brands

Neuhaus (Belgium)

Domori (Italy)

Chocovic (Spain)

Santander (Colombia)

El Rey (Venezuela)

Dagoba (Oregon, US)

Scharffen Berger(California, US)

further tasting

chocolate pairings

Coffeefreshly breweddrinkable tempchocolate first

Beerfocus on maltlambics with milk

Winelike with likesweet with sweetcombine in mouth

Whiskysingle malts onlysimilar flavoursdrink first!

thanks and enjoy!• Sjokoladeklubber

– SeventyPercent http://www.seventypercent.com

– Hotel Chocolat http://www.chocs.co.uk

– Sjokoladeslottet http://www.sjokoladeslottet.no

• Sjokoladebutikker på nett– Chocolate Trading Co http://www.chocolatetradingco.com

– The Meadow http://www.atthemeadow.com

– Chocladshopen http://www.chokladshopen.com

– Tea and Coffee http://teaandcoffee.no

• Andre nettressurser– Sjokoladekart over Oslo http://bit.ly/sjokoladeoslo

– The Chocolate Life http://www.thechocolatelife.com

– The Nibble http://www.thenibble.com/reviews/main/chocolate/index.asp

– Chocolate Tweeps http://www.chocolatereviews.co.uk/287-chocolate-tweeps/

– All Chocolate http://www.allchocolate.com/