Who would have ever thought of this scenario? I could have dreamed about it,… but it actually happened! This week I gave a Choqoa Tasting workshop for the European team at Barry Callebaut HQ in Wieze, and introduced them to ‘my world’ of premium origin chocolates.
Both my curiosity to their reactions and above all what I could learn from them myself, overruled any reason of being nervous. In the end this was not about pleasing them with good chocolates, it was about sitting together and explore the amazing varieties great cacao has to offer us.
We started our session with a Pacari, and I also brought Francois Pralus, Bonnat, Michel Cluizel, Domori, and Akesson’s. Especially for this Callebaut team I equally shared a nutty TCHO bar from the US and opened an extraordinary fine Criollo ‘Porcelana’ bar from Domori.
With every bar I gave some inspiring background on the brand, the region and bean type, shared a personal memory from my youth or revealed a very particular process that creates signature tastes for a passionate chocolate maker.
We talked about the idea and relevance of percentages, complex genetics of cacao, the ‘myth’ of Belgian chocolate, and consumer preferences across countries as well.
It was just great to discover together with such a team how different cacao flavors can develop, even within a single small geographical area. There were several Venezuela’s on the table and most of the participants were astonished how very different these cacao bars did taste! Whether it was wonderfully fruity or way too sour, very balanced aromas or flavors jumping around, all together we rediscovered the incredible variety fine origin cacao brings to our palate.
The personal Top 3 from the participating Vice President?
- Michel Cluizel “Vila Gracinda”
- Bonnat “Hacienda El Rosario”
- Domori Criollo “Porcelana”
Let’s hope this saga continues, for there is so much more we can learn from each other, when a passionate guy meets and innovative leading company. A big thanks to Barry Callebaut for inviting me to share my obsession!
Once more it confirmed that chocolate is one of the most inspiring, intriguing and passionate products in the world 
Continue reading for details on the tasted bars…
List of tasted bars
- Pacari “Esmeraldas”
A new fresh brand from Ecuador using Arriba Nacional beans , delivering a floral and stringent aroma, coffee, long aftertaste, with a lot of jumping sensations - TCHO “Nutty”
a US brand that actually pretty much disappointed with this nutty version of their chocolate, which was very dry and overdone. - Michel Cluizel “Vila Gracinda”
Michel Cluizel delivered upon his promise of wonderful fruity aroma’s from the island of Sao Tomé - Domori “Sur del Lago”
Introducing the particular signature taste sensation of Domori, that pleased to many - François Pralus “Madagascar”
A stunning and powerfull citric experience, very fresh and bold with a sublime character - Bonnat “Hacienda El Rosario”
Impressive texture and flavor development reminding us of the famous Chokotoff candy - Akesson’s “Brazil – Fazenda Monte Alegre”
A very interesting bar that offers an particular evolution from soft chocolate to a spicy ending, a pretty novel experience - Domori “Criollo Porcelana”
Definitely the most pleasant sensation we shared, through wonderfully fine, balanced and pure chocolate aromas - François Pralus “Le 100%”
I didn’t lie when I replied ‘No it is not a 99% percent’, haha, but this red colored piece of Madagascar Criollo chocolate is a 100% must-do to experience pure cacao
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