Archive | September, 2009

Choqoa goes tasting in London, meeting up in Paris next

by on September 10, 2009 in On Chocolate & Cacao, Trips

It’s going to be exciting times the coming weeks with 2 special chocolate events marked in my agenda. While I’m putting all the pieces of the Choqoa puzzle together, these 2 activities will surely bring a lot of further inspiration.

First of all I’m going to London end of the month to participate in a chocolate tasting event, organised by the people behind SeventyPercent.com. It is one of my favorite websites about cacao, with a great forum that had me learn a lot. Editor Martin Christy is also founding member of the UK Academy of Chocolate (and just like me he’s also working in the Web industry), so I’m looking forward to be in good company :)

Salon du Chocolat > http://www.salonduchocolat.fr/

Second milestone event will be the 2009 Salon du Chocolat in Paris. One year ago, going to this Mekka for chocolate lovers made me really start exploring how I could turn my passion into a passion driven ‘business’. One year later, I’m going again, but with a different attitude, and much more knowledge and focused plans.
My friends from Callebaut will also be there, I’m looking forward to confirm contacts I’m currently networking with, and maybe my Choqoa Twitter activity even can also result in a TweetUp at the Salon. The only question will be wether US brands will fly over too…

A lot of stories to bring back soon, for sure, and more than probably it will be a very yummy edible story for a lot of you too!

Feel free to follow me on Twitter.com/Choqoa too and join the Choqoa Facebook FanPage.

Battle of Bonnat: ‘Manufaktum’ Madagascar 100% vs. Cacao Real del Xoconuzco

Battle of Bonnat: ‘Manufaktum’ Madagascar 100% vs. Cacao Real del Xoconuzco

by on September 3, 2009 in On Chocolate & Cacao, Reviews

Maison Bonnat has 2 special treasures in its single origin bar collection, both of which I discovered in a particular way.
On one of my trips to Dusseldorf in Germany, I often jumped into the Manufaktum (=’made by hand’) store, a high luxury design & gift concept, which also hosts a delicatessen corner. Bonnat is al spread over the main counter, a view that makes you easily drooling… To my surprise Manufaktum must be such a good reseller that they co-launched an exclusive limited edition ‘house-bar’ made by Bonnat. It’s an inspiring 100% Criollo Madagascar bar, only available at Manufaktum.

Battle of Bonnat: 'Manufaktum' Madagascar 100% vs. Cacao Real del Xoconuzco

The other novelty is the “Cacao Real del Xoconuzco”, an exotic name for a truly ‘original’ bar. I kindly got the bar gifted as a ‘secret extra’ from the Bonnat Team on the 2008 Salon du Chocolat in Paris, after I bought bags full of bars at their booth first off course.
It is actually produced from the cacao variety that was the first ever cacao bean cultivated by people, i.e. the Mayans some 3000 years ago. It was equally this Criollo variety that travelled across the ocean to Europe to be the first cacao savourated by kings and emperors centuries ago… Master chocolatier Bonnat now claims to re-launch the first bar with the “Cacao Real del Xoconuzco” since its last use in 1850.

Tasting the bars

The Xoconuzco smells wonderfully chocolaty and has subtle smoky tones.  The Criollo typically has more floral and a strong fruity palate. Both of them offer a nice tasting sensation in time, one that doesn’t shake too much, but softly swells along your mouth and releases its specific notes. The Criollo bar releases its taste pretty quick though, whereas the Real bar only at the end comes to full exploration.
It’s nice to see the difference in color too here, I enhanced the photo a little though to make it more clear. The Criollo typically is more red-toned, the Real bean maintains the darker cacao color, it’s just as like wines. :)

Battle of Bonnat: 'Manufaktum' Madagascar 100% vs. Cacao Real del Xoconuzco

If I had to make a choice I’d choose the Real as winner. Though the “Manufaktum Madagascar 100% Criollo” has a more upfront taste, the “Cacao Real del Xoconuzco” makes you rediscover an original bean, and has a more darker, woody, chocolaty body. After all it’s all about the fun of discovering single origin cacao!
(More pictures on my Flickr album)