Artisanal bean-to-bar chocolates
{deep, dark, dusky and addicting}
In the world of artisanally produced foods (cheese, olive oil, wine, heirloom produce), several things are constant: a serious passionate commitment to high quality, hands-on involvement by a small group of artisans in the growing, processing and even marketing of the product, and a reliance often on old relatively low-tech methods of production. This is true with chocolate making as well. And currently in many corners of the US, from Massachusetts to Missouri and from Brooklyn to Seattle, there are passionate devoted chocolate lovers who are producing chocolate in small batches with complex flavor profiles and a true tie to the places where the cacao beans originate.
While there is a relative lull in the farmers markets after the heady days of stone fruits, figs and other summer pleasures, lately, as the weather has cooled, I have turned my attention to chocolate. As a result, I have been privileged to taste a number of these usually dark and bittersweet chocolates, marveling at the diversity of flavors that are coaxed out of the cacao bean with careful processing (during the major steps of fermenting, roasting, and conching, a mixing and mellowing process which leads to that melt-on-the-tongue texture the best chocolates have). Fruity, smoky, citrusy and spicy are just a few of the many adjectives I apply when tasting them. But I never forget that it is through the diligent efforts of growers around the world that these miraculous cacao beans come to market leading to a “food of the gods” for all to enjoy.
For some of the best bars, rounds and chunks out there, look for the following brands: Amano, Askinosie, Patric, Taza, Theo, Rogue and Felchlin’s Cru Sauvage made from wild cacao plants grown in Bolivia (this last one is made in Switzerland but well worth the exception).
