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Chocolate tasting is currently en vogue and people are realizing the multi-faceted tasting elements of chocolate that can be analyzed much like a fine wine. Three distinctive chocolate makers which have a popular cult following are discussed below, along with their production style. These brands seem everywhere these days and receive heavy rotation on bakeshop items that proudly display their use as an ingredient.

Pure chocolate has a much higher cocao content than chocolate products such as truffles and bon-bons. Chocolate connoisseurs perform their tasting primarily with the bar form of chocolate, and many claim that the perfect ratio is 70% cocao to 30% butterfat solids. Supposedly, this ratio delivers the a precise concentration of chocolate flavors at their peak melting point, just a few moments after hitting the palate.

Valrhona:

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They are the only chocolatier to produce “vintages”, or chocolate made from a single variety of bean from specific plantations, harvested in a single year. Thus, taste and quality of the chocolate reflects the growing conditions of the season, for a controlled chocolate experience comparable to wine tasting. This method of production is fitting, as this chocolatier is based in the Hermitage appellation of France. Currently, there are three vintages offered from Venezuela, Madagascar and Trinidad. The Valrhona style is typified by a “translucency” of flavor in young chocolates, which can seem almost watery to some tasters. The manufacturer recommends aging some of their chocolates to allow nutty and citris flavors to mature, once again a reference to the wine making heritage. Try the Valrhona brownie at Urth Caffe, with locations all over Los Angeles. Or you can buy Valhrona products online at our store, Shop the Good Life.
Callebaut:

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Originally a Belgium chocolatier, Callebaut was merged with a Swiss company and now operates as Barry Callebaut. It is the second largest producer of chocolate in the world. They specialize in chocolate for baking. This chocolate gives excellent “body feel” in the mouth: that perfect melty, smooth and creamy sensation which makes it ideal for baking. Flavors can be slow to develop at first bite, but there is also considerable aftertaste, which allows the flavor to linger on the palate much longer than less quality chocolates. A smokey and tart flavor is the signature of this brand; makes the perfect complement to a glass of cold milk. Try the Callebaut based dark chocolate cupcakes at Sprinkles in Beverly Hills. You can also buy a wide assortment of Callebaut products online here at Shop the Good Life.

Scharffen Berger :

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A Berkeley based chocolate manufacturer, they pride themselves on making chocolate from “bean to bar”. They contract with specific growers and perform all steps of the chocolate making process in house, roasting individual types of beans in small batches to bring out the essence of each variety. Their bars are typified by a beautiful mirrorlike shine and hints of fruity notes, and lighter in color. Scharffen Berger has two distinct styles: a very traditional expression of chocolate perfection that is predictable but difficult to attain, versus a bolder “in your face” presentation marked by the blending of contradictory beans or heavily roasting varieties that are traditionally light roasts. Some vareties in current production include: danse le cacao, kumasi sambriano, and cuyagua. They were acquired by Hershey’s, but their standard is far above those those waxy “funsize” bars passed out at Halloween. Check our many Scharffen Berger items to buy here.

For more information about tasting chocolate and review, visit: www.seventypercent.com

If you would like to try chocolate tasting, visit a chocolate bar in San Francisco and Oakland. They have a wide selection of fine chocolates and can offer tasting guidance: www.bittersweetcafe.com