This document provides an overview of fine chocolate tasting. It discusses the origins and history of chocolate, the cocoa tree and fruit, the fermentation and production processes, different types of chocolate, chocolate tasting techniques, and recommendations for chocolate pairings. The document contains detailed information on chocolate brands such as Valrhona, Amedei, Michel Cluizel, and Pierre Marcolini. It also provides resources for chocolate clubs, shops, and information online.

1. fine chocolate tasting Svein-Magnus Sørensen

2. theobromacacao ”Foodofthe gods” A 4-8 meters evergreen tree Native to tropicalamerica Humidity, goodsoil, shade Only +/- 20 ° from equator

3. ”Kakaw” Domesticated 4000 yearsago Ritual beverage & currency Festival in april for Ek Chuah For grown men only! chocolate and the maya

4. chocolate in europe 1502: First encountered by Colombus 1519: Userecorded by Cortez 1544: Maya Kekchivisited Spain 1585: First regularshipments ~1600: Addedsugar and vanilla ~1650: Availableoutsidespain Still adults only!

5. chocolate for everyone 1657: Chocolate cakes and rolls 1795:Developmentofsteam grinder 1828: Inventionofcocao press and ’dutching’ 1847: First chocolate bar by Joseph Fry 1861:Cadburyintroduce valentine chocolates 1876: Nestlé createsmilkchocolates 1879:Lindtinventsconchingprocess

6. Criollo Forestaro Trinitario Chuao Porcelana Ocumare Nacional Arriba cocoa types

7. Ca. 15-30cm, 500 grams Yelloworangered 20-60 beansin each White lemonypulp thecocoafruit

8. fermenting and drying Fermentation in thesun, 2-8 days Developsflavours at up to 52° C Drying in thesun or in ovens Tooslow or quickdrying ruins flavour

9. roastingcocoanibs Roasting is critical for flavour Short roast, high heat: strong chocolate Long roast, low heat: delicateflavours Winnowing to remove husks and shells

10. Cocoa solids suspended in cocoa fat Pressed to separate fat and solids Remixedwith more fat, sugar, vanilla grinding nibsinto liquor

12. Vegetable fats:Palmoil (!)

14. Spices

15. Nuts

16. Fruits

18. tempering Heat to 45°C to melt all crystals Cool to 27°C to form IV and V Heat to 31°C to melt type IV Avoid more heating!

19. chocolate coverture Extracacao butter, less sugar Used for baking and pralines Mostly sold to chefs and factories

20. Invented by Joseph Fry in 1847 Madepossible by van Houten: - pressing and alkali treatment Perfected by Lindtconching chocolate bars

21. tasting!

22. smaksguide

23. guide to tasting

24. evaluation form

25. the tasting wheel

26. first tastes Introduced to Norway in 1895 Best sellingproductuntil 1960 (!) Named to be used in goodcompany

27. originchocolate Single origin Single plantation Vintage 2002 2004 Blend Otherorigin

28. originflavour notes Africa: Madagascar: Brightacidity. Light citrus flavorsreminiscentof tangerines. Ghana and Côted'Ivoire: Deep, classiccocoaflavors. Lends balance to more complexbeans. São Tomé: Bold, upfront chocolate notes withunderlyingroastedcoffee tones. Mexico and Central America: Mexico: Brightacidity Costa Rica: Fruitywith a balancedcocoaflavor. Panama: Classiccocoaflavorhighlighted by subtlefruit and roasted nut flavors. Asia: Indonesia (Java): Well-balanced. Appealing acidity balanced with clean cocoa flavors. South America: Colombia: Deep cocoaflavorwith moderate fruitiness. Slightly bitter. Ecuador: Known best for theArribabean. Well-balanced floral (jasmine) and fruit notes. Also has herbal tones. Brazil: Brightacidity. Well-balancedcocoaflavors, oftenwithsubtlefruity notes. Venezuela: Complexfruitflavors. Evokesflavorsof ripe red plums and dark cherries. Verywell-balanced. The Caribbean: Dominican Republic (Santo Domingo): Deep earthy flavor. Fragrant tobacco notes. Some beans have delicate red wine and spice notes. Trinidad and Tobago: Complex fruitiness with appealing spiciness such as cinnamon. Very well-balanced. Jamaica: Bright and fruity, with appealing aromas. Complex and well-balanced. Often recalls subtle flavors of pineapples.

29. more tastes

30. brands of chocolate Xocolat in Vienna

31. Valrhona Founded 1922, in Hermitagenear Lyon World leading in gourmet chocolate Invented Grand cru chocolate in 1980sFirst origin chocolate, vintage chocolate Known for lightroasting, highfruitiness

32. Amedei Began in the 1990s in Tuscany, Italy Awardwinning single origins GotmonopolyonChuaoplantations Most expensive chocolate: ’Porcelana’

33. Michel Cluizel Normandyfamily business since 1947 Renowned boutique: La Fontaine du Chocolat Usesstrictlycanesugar, bourbon vanilla No lecithinemulsifier

34. Traditions in frenchVoironsince 1884 Known for a dark roast, minimal ingredients No lecithin OR vanilla! ’therusticedge’ ChocolatBonnat

35. Started 1955, moved to chocolated in 1988 Zealousaboutoriginchocolates Most roastedof all dark chocolates François Pralus

36. Pierre Marcolini Belgian chocolate reinvented First shop in 1994 – World famouselegance! Extremepassion for pure cacao – hand selected

37. other brands Neuhaus (Belgium) Domori(Italy) Chocovic(Spain) Santander (Colombia) El Rey(Venezuela) Dagoba(Oregon, US) Scharffen Berger (California, US)

38. further tasting

39. Wine like with like sweetwithsweet combine in mouth Coffee freshlybrewed drinkable temp chocolate first Whisky single malts only similarflavours drink first! Beer focuson malt lambicswithmilk chocolate pairings

40. thanks and enjoy! Sjokoladeklubber SeventyPercenthttp://www.seventypercent.com Hotel Chocolathttp://www.chocs.co.uk Sjokoladeslottet http://www.sjokoladeslottet.no Sjokoladebutikker på nett Chocolate Trading Co http://www.chocolatetradingco.com The Meadowhttp://www.atthemeadow.com Chocladshopenhttp://www.chokladshopen.com Tea and Coffeehttp://teaandcoffee.no Andre nettressurser Sjokoladekart over Oslo http://bit.ly/sjokoladeoslo The Chocolate Life http://www.thechocolatelife.com The Nibblehttp://www.thenibble.com/reviews/main/chocolate/index.asp Chocolate Tweepshttp://www.chocolatereviews.co.uk/287-chocolate-tweeps/ All Chocolate http://www.allchocolate.com/