Chocolate Forest guests here are treated to a very special tasting of chocolates produced from extreme single sources. For many this experience is the first time they have really tasted chocolate.
Our tasting chocolates are produced with only two ingredients. 72% cocoa nibs and 28% organic certified sugar. Making chocolate without adding cocoa butter produces a chocolate that is stronger tasting than chocolate made with additional cocoa butter.
There lies the rub. Should we make chocolate that says 72% cocoa on the label but has flavor equal to 80% or more? Is a chocolate tasting really accurate if additional elements that change texture and mouth feel are being added? Our camp feels that absolutely no added fats or emulsifiers should be added. If the cacao quality is being judged for its flavor notes additional fats added will mask the natural characteristic and mouth feel. Others feel that adding cocoa butter is ok and actually a requirement for chocolate to have the buttery mouth feel.
It is our belief that tasters should be able to experience all the range of flavors possible in chocolate based on the origin. This puts the best measurement on the work of the cacao producer and will be the only way to truly identify fine flavor notes and mouth feel that exist from farm to farm.
To us, the additional cocoa butter and fats are like fortifying wine with additional alcohol: something that would never be allowed in the wine tasting world. So...tasters can decide for themselves.
However, taster beware...most chocolate has additional cocoa butter fats included in the % of cocoa mass. The full flavor and mouth feel is masked and the health value is lower. How can you tell? Read the ingredients list. If you see cocoa and cocoa butter you have your answer. If there are more that two ingredients it is not a "tasting" chocolate. And that is our two cents on that!
Chocolate Diaries from the Caribeans Bean-To-Bar chocolate maker..