This is the inside of a roasted cocao bean, crushed. Also known as cocao nibs. They are pure chocolate basically – and an acquired taste. This is is the part of chocolate that is good for you.
Last we we began chocolate week, and chocolate is awesome. I love chocolate, always have, and always will.
We began with learning how to temper chocolate, with different methods. Essentially we melt and cool the chocolate in the right way so it sets beautifully for serving to others. Chocolate is so fascinating: from it’s chemical properties, to health benefits, to where it comes from and how it is made. Every step in the process is quite interesting.
Once we learned the basics of tempering, we began to cover fruit and nuts in chocolate and build from there. We chocolate, like your classic pot of gold that grandma serves every christmas holiday, are alot of work to make. Each one is like a little entremet cake because every layer requires a recipe and work. You really need to have a vision for what you want, and plan it out.
Good chocolate is also not cheap either, and with good reason. It requires real talent to produce fine quality chocolate. I fully support your consumption of good chocolate: it is generally better for you – in the raw form mainly – and the quality is worth it. I’m talking about Lindt, Green & Blacks, Calebaut, Valhrona, etc. Not your Nestle or Cadbury (sorry).
@eastvanroasters (a social enterprise) is a local shop in downtown Vancouver, and they make great chocolate – with beans sourced directly from the farmers. Go look them up. Here is a jar of roasted beans we looked at in class, they smelled amazing.
By the second day of chocolates we had a chocolate tasting lesson.
The chocolate was all set up for the lesson as we arrived to class. Great way to start the day!