Published on Oct 24, 2013
Originally broadcast Oct 24, 2013
There are over 600 chemical compounds in cacao beans that produce the chocolate flavor that we crave. Like wine, the type of tree, terroir, fermentation, ingredients and processing practices all have an impact on the final flavor of a particular chocolate.
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In this video we've brought together artisan chocolate makers and chocolatiers in a discussion about creating chocolate flavor. We'll discuss how chocolate flavor is developed during the process of going from bean to bar. We'll talk about post-harvest and manufacturing processes that bring out the best flavor from the cacao bean. Be prepared to enjoy your next chocolate bar even more by understanding the work that goes into making it so tasty.
Robbie Stout, Ritual Chocolate
Ritual Chocolate is a craft chocolate company based in Denver, Colorado. Their single origin chocolate is made entirely under one roof using traditional, European methods with ethically-sourced cacao from around the world.
Maya Schoop-Ruttan, Chocolate Maya
Swiss-born owner Maya Schoop-Rutten scours the world looking for chocolates made with organic cocoa purchased from ethical plantations. Maya's passion for travel and high-quality chocolate has taken her directly to the plantations where the cacao beans are grown. Each chocolate in her shop has its own story.
Tissa Aunilla,Pipiltin Cocoa
Tissa has travelled across Indonesia to taste the unique flavors from different types of cocoa beans. Their collections vary, consisting of cocoa beans originating from Pidie Jaya, Aceh and Tabanan, Bali. They also make their own chocolate bean in their factory which is open to their guests.