It’s one of the many things I love about this Ecole Chocolat course, and about writing this blog: the opportunity to explore and sample some really interesting things in the world of chocolate, most of which I had no idea existed.
This time, I have been given a very intriguing brick. The instructions inside say that I must “fracture it into bite-sized morsels”. Just let me get a knife. This is going to be fun.
Except, this is rarer.
I have been so fortunate to receive a piece of chocolate – Fortunato No 4 Peru, made from cocoa beans of a variety of cacao tree thought to have been extinct – Pure Nacional.
“Discovered” in the 1600s (although I am sure the local people knew what it was!) and then re-discovered by a Swiss chocolate manufacturer traveling in Ecuador in the early 1800s, the Pure Nacional variety was hugely popular because of its flavours of fruit and its floral aroma. Popular, that is, until it was wiped out by a disease which rampaged through Ecuador in 1916.
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The other day I discovered the exquisite little single serving packets, made by Soma, a Toronto based chocolatier, of this very special hot chocolate. The one I have just consumed is called A LA TAZA. They also have, among others, a malted milk flavour, which, okay I confess it, I wolfed down just prior to the one I have described. It had a smooth, mild caramelly flavour, and it slipped down so quickly and easily, I had to have more. [Read more…]
Because these days, the package is usually light, and covered in FRAGILE notices. And when the brown paper wrappings are torn off, and the packing paper lifted away, there is a smaller, beautifully crafted, and carefully positioned box inside. This box, when lifted to the nose, exudes heavenly aromas, and my salivary glands respond like Pavlov’s dogs. [Read more…]
Five brave souls agreed to take part in my chocolate tasting, this week. I was the sixth. A stellar combination of actors, singers, producers, editors, smart people, those of refined palette and folk who just really love their food.
I summoned them to be at our house for ten in the morning. As I said, good friends and true. [Read more…]