Coming up! My MASTERING CHOCOLATE FLAVOR Class from Ecole Chocolate.
I’m tasting Erick Ac’s Finca Ana María Guatemala Cacao K’uxul 70%. Erick is a farmer and educator in Guatemala, and is also HCP’s Implementing Partner for Central America. He’s been involved with chocolate for a very long time.
The chocolate starts very bright with fresh light acidity, developing into nut notes and then bold hazelnut praliné (hazelnuts caramelized in hot sugar) with A hint of coffee. The body is medium with a light chocolate base. The coffee lingers into the aftertaste, along with raspberry undertones and a mild finish with little acidity or bitterness, gentle astringency, and a bit of sweetness in the throat.
The chocolate is smooth and melts nicely–it feels very close to 14 microns with a reasonably narrow particle size distribution. It’s silky but not fatty, so the cocoa butter content is just right.
An elegant bar that’s easy to enjoy.
#chocolatier #chocolatebar @erick.ac #guatemala #tastingchocolate
Coming up in August:
My MASTERING CHOCOLATE FLAVOR class
from Ecole Chocolate.
This one month program gives you the opportunity to focus on the intricacies of chocolate flavor, while helping you use chocolate more effectively in your professional life. Understanding chocolate flavor and how to taste chocolate consciously will help you to create better products for your business.
Learn more
You must be logged in to post a comment.