Monday, May 9, 2011

A Shout Out - Best Use of Single-Origin Chocolate

As you may have heard, The Serious Chocolate Contest is being held at Chocolopolis this coming Sunday, May 15. While there are four categories you can enter, there's one category that is particularly close to our hearts. I'd like to make a special shout-out to the category "Best Use of Single Origin Chocolate".

Why do we like this category so much? If you've been to Chocolopolis, you'll know that we arrange our carefully curated selection of artisan chocolate according to cacao origin. For us, it's all about cacao varietal,  proper fermentation, terroir and the style of the chocolate maker in creating delicious chocolate. Whether the cacao has the smoky, earthy notes of Papua New Guinea, or the red fruit and citrus notes of Madagascar, we want to taste and enjoy what's unique about each of these regions. For The Serious Chocolate Contest, entries in this category will be judged based on how well they show off the unique flavor profile of the single-origin chocolate.

So yes, it's a challenge. But those who enter the Best Use of Single-Origin Chocolate category will earn our admiration and respect, whether or not they win. And we don't bestow our admiration easily.

If you're considering entering this category and you want to talk about it first, I'm happy to talk. Just give us a call and let whoever answers the phone know that you'd like to discuss this category. If I'm not here when you call, I promise to call you back very soon.

Happy chocolate tasting,
Lauren Adler
Chief Chocophile

1 comment:

Carla said...

What an incredible experience! Fascinated by exploring the intricacies of single-origin chocolate, I embarked on a journey to discover the best chocolate to complement my ginger biscotti. It took quite a bit of experimentation to achieve what I felt was that perfect fusion of flavors and it was so worth it! I had a blast, learned a lot, and indulged in delectable chocolate sensations throughout the process.