These were our bars for the chocolate tasting:
@fruitionchocolate Spring Salted Dark Milk 56%
@standoutchocolate Sambriano Madagascar 70%
@somachocolatemaker Guasare Venezuela 70%
@arachocolat Chuncho Peru 70%
@original_beans Virunga (Congo) 70%
@guidocastagna Venezuela Porcelana 86%
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Starting off with a sweet & salty pop from Fruition’s crowd pleasing bar was a fun intro, shaking up perceptions of what “milk” and “dark” chocolate can be. In tastings I always make sure I have several different single origin bars at the same percentage so we can taste the #terroir and direct compare. Everyone liked the sharp fruitiness of Standout’s Madagascar and the smooth earthiness of Original Beans’ Virunga Park DRC. Soma’s Venezuela and Ara’s Peru bars were smooth and balanced. Our darker bar of Venezuela #porcelanabeans from Guido Castagna was powerfully subtle- lightly floral and without a hint a bitterness.
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My favorite moments in a tasting are when I can change people’s perceptions of what chocolate can taste like, especially people who feel they don’t like dark chocolate.
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Has a chocolate bar ever done that for you?
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