Let The Beans Speak For Themselves1120 customer reviews
Just as there is a difference between an industrial cooking wine, and an $80 merlot, there is a difference between inexpensive bulk chocolate, and what we do here at Choklat. By importing the beans and making our own chocolate we control 100% of the most important ingredient in every chocolatier's arsenal - the chocolate itself.
The fact that we actually "make" chocolate sets us apart from all but maybe a dozen of our peers in all of Canada. However, we then go to yet another level. Here at Choklat, we make chocolate out of each bean we import. We don't blend, AND to give you an even more enlightening experience, we make each batch using the same recipe/percentage of ingredients. This levels the playing field and allows you to see for yourself the difference that cocoa beans play in the flavour of chocolate.
Currently we import 5 varieties of cocoa beans from 5 different regions of the world. Three are from Venezuela, one is from Mexico, and the other is from Brazil. Each variety has it's own very distinctive flavour profile.
If you have never had premium chocolate before you may be a bit startled by the taste. You see, cocoa beans are the seed of a tropical fruit. When it's harvested, it's covered in a pulp that tastes... well... fruity! Naturally, as those beans are processed into a good quality chocolate some of the fruitiness is preserved. This is a stark contrast to much of the chocolate we get here in North America, which in comparison usually tastes muddy and quite lack lustre.
If you HAVE had premium chocolate before, you may wish to make selections from our 80% line instead of our 70% line. The reason is that the recipe for our 70% line results in a bar that isn't as intense as a typical dark bar. Also, due to the quality of the beans we buy, and the roasting profile we have settled on, our 80% has very little of the astringency and bitterness usually associated with bars of that intensity. A leading industry professional recently described our Cuyagua 80% as Wow. Wow. Wow. ...and this guy knows what he's talking about.
|Porcelana 70%||Porcelana gets its name because of the porcelain white color of the cocoa beans when they are harvested. Normally cocoa beans are dark purple. Porcelana is typically considered as the "Holy Grail" of the chocolate industry, as it is literally the rarest cocoa bean on earth. Only a few hundred lbs per year are harvested. We are one of only a couple of chocolate makers in the world who have access to it. Our porcelana comes from Tobasco Mexico.|
|Brazilian 70% and 80%||This is an amazingly fruity and well fermented bean that comes from a single estate in the Floresta Azul region of Brazil. Jim and Lola Lucas and the families who work for them do such an amazing job that this bean has won awards in Europe, and has over the years become our "go to" bean for all of our confections and baked goods. Oh... and it goes stellarly with a Ruby Port such as Ware's Warrior. :-)|
|Cuyagua 70% and 80%||This is by and far the most complex and flavourful cocoa bean I have had the pleasure of working with in 11 years. It heralds from the Cuyagua district of Venezuela and was originally sent to me by mistake. It took me three years to get my hands on a regular supply, and I am very thankful I did. It has become our most popular bar by far.|
|Ocumare De Lacosta 70%||I know this sounds pedestrian, but it tastes, well... like chocolate! While this Venezuelan bean doesn't carry the fruity notes of the others, what's more important is the flavours it DOESN'T have - flavours such as dirt, mold, mud, and so forth. This bean, when roasted a certain way forms the foundation of our award winning drinking chocolate. OMG....|
|Chuao 70%||Pronounced "Chew-Wow" this cocoa bean and the plantation from where it comes has a history dating all the way back to the 1700's. It has been heralded as the pinnacle of the chocolate industry and is what most chocolate companies aspire their chocolate to taste like. It truly is Chew Wow.|