International Chocolate Awards 2019: World Bronze Award International Chocolate Awards 2019: European Bronze Award Academy of Chocolate Awards 2019 : Bronze Award
The cacao beans used for this bar are from the Toledo District of Southern Belize. The are organically farmed by Mopan Maya farmers close to the village of San Jose. In the Mopan Maya culture, cacao plays a significant religious role; the cacao tree and beans are throught to contain spirits. Many religious ceremonies involve the consumption of cacao. The beans from these farmers are collected and processes by the german-based company, Belyzium.
Ella's Tasting Notes: The complex bar opens with a whisper of orange blossom honey but is quickly joined by notes of earthy coffee. The earthy coffee transitions to an undertone as a medley of fruit flavors appear, from a hint of red plum to tart orange and lime, that are joined by honey tangerine. Towards the end, blackberry balsamic dances accross the tongue. The finish is of blackberry balsamic, dark sugars and rich cocoa.
ingredients: Cocoa beans*, Raw cane sugar*, Cocoa butter*
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Best Cocoa Ever
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Our favourite cocoa
I have 8 varieties of cocoa at home -- red cocoa, black cocoa, natural cocoa, and several high-end specialty cocoas (Barry Extra Brut, Valrhona, Guittard, Ghirardelli...). My family goes through enormous quantities of cocoa powder -- for hot cocoa, brownies, chocolate cakes, cookies... and this is by far our favourite. It has depth, complexity, and richness. While the specialty cocoas are excellent, I find they can sometimes be quite bitter, lack richness or body. This one is always perfect for whatever we are making. And being in Canada, I go to great lengths to buy this cocoa -- that should tell you how much we love it! - Monika
At the end of the week, after all the news has been digested, I look to ChefShop’s newsletter as my respite to life. On Sunday, I curl up in bed with my newsletter to forget about the weeks news, and think about romance. The romance of food!
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