It all started when I tweeted some chocolate I bought from Takk coffee shop in the northern quarter.
I was showing Brian Suda (Never was sure if Brian actually saw the original tweet, as I missed a space in the original tweet) that they have Icelandic chocolate from Omnom in Manchester. Out of the blue Molly (who I’ve never met or spoke to before) jumped in with…
I was slightly shocked, Hershey’s KitKat is one of the worst Chocolates I’ve ever tasted. Of course I quested how she could make such a statement but at the same time savvy Takk jumped in, saying their partners Cocoarunners supply many types of Chocolates and they are doing a chocolate tasting night in December. I was sold!
Having been to another Chocolate night under Funnzing, I was very happy to see the format was very different and much more interactive. The whole thing was fun and less of a lecture. My worry about nuts was crushed when I asked at the start, to which the answer was none of the chocolates have nuts but may contain traces.
Cocoarunners ran through the different types of chocolates and dispelled a load of myths including the cocoa percentage myth. Higher percentage of cocoa doesn’t always equal more bitterness. The first two chocolates were similar percentage but from different locations changing the nature of the taste quite a bit.
She also talked about why we should consider artisan Chocolate over the others, comparing the choice to artisan coffee and artisan wines.
She showed us how to really taste chocolate (snap, smell, place on the tongue and let it melt). It was a great night and found some chocolates I certainly want to have.
A few of my questions I came with were answered including;
- Why is there little chilli really dark chocolate?
Trends in chocolate making have just moved on, some stick some don’t. Most people who have very high percentage chocolate want to taste just the Chocolate.
- Why is American chocolate so horrible/why does Molly like Hershey Kitkats?
Hershey tried to copy chocolates from elsewhere and got the milk slight wrong but it was too late to change the formula (that would be brand suicide if they did, as cokecola found out with new coke)
- How is 100% chocolate classed as chocolate, and if its 100% how does it gel together without something else? The definition of chocolate is everything from the bean and doesn’t include fat, milk or sugar. Out of the bean you get cocoa powder and cocoa butter. Both combined keeps the whole thing stable enough to make a bar.
- What is the trend for Raw Chocolate? Marketing nonsense and likely a not very safe one if it really was raw.
Ultimately I was half convinced of artisan chocolate before I even went along, and still like a UK Kitkat and Maltesers. But life is too short for rubbish wine, coffee, tea and chocolate. Even some of the white chocolate surprised me to be honest.
I was introduced to some very nice chocolates and I will be adding a category for great chocolates to my notes. From the same evening…
65% Naive Ambrosia from Boliva/Lihuania was good, balanced and tasted quite sweet.
100% Manufaktura Czekolady from Czech Republic was so smooth and took quite a few people by surprise. As they assumed 100% would be like “eating dirt” – someone said surprised. To me it was like eating a 85% dark.
70% Solomans Gold from New Zealand had a smoky Lapsang taste and was wonderful to eat. Can imagine it as a late night treat while drinking lapsang tea.
I’m signing up for a monthly chocolate delivery! Can’t wait! Just need to make sure they don’t send me any Hershey nonsense, no matter what others say/like…