“WHAT DOES THIS REMIND ME OF?...”
Like a fine wine or cheese, each cocoa plant has its roots; an origin that gives it its delicious typicality.
HAVE YOU EVER HEARD OF "TERROIR"?
It comes from the Latin word terra (Earth). Terroir is defined by the nature of the soil: its exposure to sun, wind, and rain; interactions between the species within its tissues; the impact of local yeasts and bacteria on the eventual fermentation process. Terroir is a cultural consideration that dictates local styles of planting, maintaining, harvesting, storing, and preparing crops like cocoa beans.
Many chocolate lovers are convinced that the quality of a chocolate depends solely on its cocoa percentage. In our opinion, this is only one criterion to consider, and further, it seems less essential to the complexity of the flavor than terroir.
That is why we have leveled each of our dark chocolates at 72%, so that you can experience the nuances in flavor without thinking about percentage. And trust us… what you will find in each of our couvertures will blow your mind.
TASTING IS LIKE A TREASURE HUNT
It's more enjoyable with friends. But remember: taste is a very personal and intimate experience. A good question to ask yourself is, “What does this remind me of?”. Allow us to help you find the answer... to recognize, name, and remember the flavors.
Putting words to flavors and memories is what tasting is all about, and it increases the pleasure of eating a good product tenfold. It requires attention, concentration… and can become a (delicious) habit.
Tasting is also a rewarding experience: the more you hone your skills, the more you enjoy chocolate and everything beyond.
TASTING TIME, FINALLY
Take a look, find the colored reflections and shades that mark its origin… maybe Madagascar will reveal hints of black or purple or red. Its shine depends on the mold more than on the chocolate, but it tells us about the quality of the shaping and tempering (how precisely its temperature was controlled).
Moreover, a good tempering produces a chocolate with brittleness, whose dry noise announces a pleasant crunch and a treat that will instantly melt in your mouth. Luster and noise allow you to appreciate the work of the chocolate maker.
Chocolate is not very fragrant… unless you melt it on your finger, in a pan or on your tongue, because the flavors are held in the cocoa butter.
But it is thanks to your nose that you will enjoy all that a gourmet chocolate has to offer you.
... then reverse-smell!
Plug your nose after letting a piece of chocolate melt on your tongue for a few seconds. Inhale gently, then release the pressure on your nostrils and blow out, concentrating on what's happening at the back of your mouth. Did you open your eyes with delight?! You have just discovered retro-olfaction, well known by wine lovers.
Just like perfume, chocolate has top aromas and bottom aromas. The aromas are more or less heavy, indeed, because the molecules are! The lightest ones are the first to leave when you breathe -- they can go unnoticed if you concentrate too late. The same goes for heavier aromas, which you can identify at the end of your breath.
... then recognize
The most difficult thing about tasting is putting a name to the flavor. Start by defining the aromatic domain: flowers? fruits? animals? cookies? candy? This is very personal: when tasting with more than one person, we can disagree without anyone actually being right or wrong!The ability to capture certain flavors can be genetic, as is the case with bitterness, for example.
We always ask "What does it remind you of?" because it is the best way to identify a taste. Key in to where you were when you smelled or tasted this. What sensation or memory do you connect to it? The answer is personal and therefore subjective (pleasant or not!), depending on the memory you have of it.
The indications we give you will help you to develop your ability to taste. You'll see that, it's even better with more than one person! Train your memory and you will recognize the aromas more and more naturally. Tasting is an instantly rewarding experience: the more you pay attention, the more you hone your skills, and ultimately, the more you enjoy chocolate and everything beyond. Welcome to the gourmet world.
WE MADE IT EASIER FOR YOU
The bottom right of our bars are designed as a taster. Easy to break, easy to put under your tongue, easy to melt. Use it as a starter to prepare your palate for a fantastic gourmet journey. Enjoy.
PHOTOGRAPHIES: AUBRIE LEGAULT