Last week I went to a chocolate tasting for the first time. It all started months ago when I heard about something called “single-bean chocolate” on the radio. Not even being a huge chocolate lover, I was still deeply intrigued by this new—or perhaps just growing—art and purist approach. I occasionally searched for chocolate info, especially DC-based shops and events, and voila last week a chocolate tasting came up. It was called “Mad About Madagascar”; all the bars we sampled were made from Madagascar cacao beans. So I booked two spots and the fun began. My life is now divided into the categories of pre-chocolate and post.
The tasting was in a basement chocolate shop called Biagio. What a way to spend a Wednesday night! Luisa, my awesome colleague, joined me. The cocoa event consisted of a very interesting how-chocolate-is-born presentation and of course the ritual of melting haute gourmet samples in our mouths. Believe me, what they say is true. When it comes to the really good stuff, it’s easy to recognize when a bar has notes of berries in it or tobacco…banana, etc. It’s all true! Hello new hobby.
Welcome to the art.
These are appetizer chocolates centered on our tables. We chased our samples down with sparkling water and more chocolate.
Let the tasting really begin.
These bars have their origin longitude and latitude printed on them.
More incredible tasting.
The aftermath. We kept personal rating sheets of our likes and dislikes.
Yes! Chocolatiers unite!
Keep it coming.
The big guns — 100% cocoa content. Most of the other bars were 70%-80%.
Hello my new friend.
Something for the road.