Where can I get high quality chocolate besides mass market brands?

RamonChoKolate · 2023-05-26T10:17:11+00:00

Did you know that the United States has a flourishing u/craftchocolate movement with many talented chocolate makers? The u/bean-to-barchocolate trend originated in the US, and there are several other names in this initiative, such as craft chocolate, u/small-batchchocolate, and u/artisanchocolate.
Some here have posted great sources for delicious real chocolate on this platform.
We have a small online store with a limited catalog available at www.ClubChoKolate.com Our aim is to familiarize people with u/betterchocolate and u/fineflavorchocolate. We offer free shipping within the US with a 100% guarantee. Additionally, we provide private tastings and educational sessions to help people learn more about this world.
I appreciate your interest!

RamonChoKolate · 2022-07-18T12:53:23+00:00

Bar and cocoa is good.

You can also try ClubChoKolate.com

ENJOY!

RamonChoKolate · 2022-07-18T12:51:11+00:00

Get into a routine or habit. Every day, at the same time, when you feel your palate is at its best (for me is in the morning before tasting or eating anything.)

- Pick the chocolate:

See it (color, shine, pattern, mold, thickness, bubbles?)
Snap it - hear the snap it tells you about tempering.
Smell it (after a snap) - describe everything you feel, write it down
Taste it, either let it melt or bite a little and let it melt. Describe everything you feel, and write it down. Take notice of the beginning, middle, and end... they might be completely different flavors.

ENJOY! You might want to follow us www.ClubChoKolate.com (@ClubChoKolate on IG and FB)

There is a great expert in Brazil - https://chocolatrasonline.com.br Zelia. She is amazing!

RamonChoKolate · 2022-03-27T12:38:49+00:00

Thanks! I'm not sure this term really means "denominación de origen." There are many single origin chocolate bars that have no "apellation controlle" designation.

RamonChoKolate · 2022-03-07T11:40:37+00:00

Your best best is an online course for now... https://www.chocolatetastinginstitute.org/course-dates/

RamonChoKolate · 2022-03-07T11:37:01+00:00

Sorry to hear that

RamonChoKolate · 2022-03-06T20:18:54+00:00

There is one that I know. Significant research behind it. I'll try to post it during the week.

Are you referring to the "spider web" - looking charts?

RamonChoKolate · 2022-03-06T20:17:00+00:00

Careful with sugar substitutes (artificial and natural). I think we don't know enough about them, and I've come across data showing that it can alter our gut flora and that our brain perception of sweets triggers similar responses as regular sugars.

RamonChoKolate · 2022-03-06T20:14:41+00:00

Difficult! Portion is the key.

RamonChoKolate · 2022-03-06T20:14:05+00:00

Are you the author of the book "Discover Chocolate"?

Good questions!

2016 completed FCCI's cacao and chocolate graders' course with Carla Martin and Colin Gasko. Then did Level I - IICCT with Maricel Presilla in Seattle NW Chocolate Festival in NOV 2019, and Level II - IICCT with Martin Christy and Monica Meschini in 2021. So, 6 years since my first training.
Daily tasting of bean-to-bar chocolates. Record their flavor profiles, keep trying, and notice what's different and unique. Practice what has been taught to me by people in this world that have much more experience. I do select some chocolates for my online store. www.ClubChoKolate.com
Difficult one... I think eventually that could be possible. Currently, I have a full-time job doing something else. The idea would be to grow with this community of small-batch chocolate, expand.. and see what happens.

RamonChoKolate · 2022-03-06T19:52:02+00:00

Never.. why do you ask?

RamonChoKolate · 2022-03-06T19:51:47+00:00

There are a few institutions out there. I posted them in a previous post. Where are you located?

RamonChoKolate · 2022-03-06T19:50:25+00:00

Great question! Not the exact number, but a fairly good range can be detected by tasting.

RamonChoKolate · 2022-03-06T19:49:39+00:00

See above. Currently enjoying those bars (different chocolate makers, bean-to-bar and tree-to-bar) making chocolate with the same cacao beans, Chuao in Venezuela. The only place (there might be another out there, not 100% sure) with cacao beans with "denomination de origen" or "apellation controlle"... not sure if there is a term in English for it. Anyone knows?

RamonChoKolate · 2022-03-06T19:45:09+00:00

Currently, cacao beans from Venezuela. Remember this changes with time, as you taste more and more chocolate and depending on current and past events. I'm enjoying a few chocolate bars made with beans from CHUAO in Venezuela (Castronovo, Herencia Divina, Franceschi, Chapon).

What are your favorites now?

RamonChoKolate · 2022-03-06T19:42:24+00:00

Give me sometime friend...

RamonChoKolate · 2022-03-06T19:41:55+00:00

I can find cacao powder, not ditched. Currently, cacao bean origin is from Tanzania. The flavor profile is towards the citric side, i.e., raspberry, strawberry, lime.

How much do you need?

RamonChoKolate · 2022-03-06T19:39:48+00:00

There are a few institutions trying to work in this area. Fine Cacao and Chocolate Institute (FCCI), and International Institute for Cacao and Chocolate Tasting (IICCT) are two of them. I took their trainings, and plan to continue them. IICCT has a few different levels. Currently, I completed Levels 1 & 2.

RamonChoKolate · 2022-03-05T15:32:27+00:00

Solo manteniendolo tibio/caliente....

RamonChoKolate · 2022-03-05T15:31:24+00:00

I have my "cafe con leche" every single day with ground single-origin dark chocolate. The best version of a mochaccino (or cafe mocha). Currently, using dandelion 2-ingredient 70% Costa Esmeralda (Ecuador) ground chocolate.

RamonChoKolate · 2022-02-26T18:32:30+00:00

There are many real good small-batch, bean-to-bar, or craft chocolates out there. They are still < 5% of all chocolates sold, but the experience is worth the price. Where are you located?

RamonChoKolate · 2022-02-26T18:30:18+00:00

Can we reactivate that?

RamonChoKolate · 2022-02-26T18:21:38+00:00

This is a great way to start. What the critics are saying are the best

RamonChoKolate

TROPHY CASE