“I wanted to take it back in that direction,” Webb said.
Everything from the roasting to the grinding and grating processes are designed to draw out the distinct flavors of beans from five different source countries. This is in contrast to the mass produced chocolate, and specifically with drinking chocolate, that rely on artificial flavors to produce difference in taste.
“What we wanted to do was produce a chocolate where the main focus was the flavor," he said.
He wants people to have an experience with drinking chocolate similar to Starbucks, where they can customize their drinking experience.
Amano chocolate is currently the most decorated bar in Utah, Caputo said, adding that any serious chocolate distributor will offer Amano chocolate.
The company launched in 2007 and has since won almost 150 international, national and state awards, including the Gold Award from the London Academy of Chocolate for their Dos Rios Palet D'or bar.
Company owner Art Pollard said he is developing a bar that will be “completely and radically different than anything that’s been done before.”
Not many people can afford a fine car or yacht, “but most anybody can afford a world-class chocolate bar,” Pollard said.
People rise to their surroundings, he said, so when people eat fine chocolate, they are better for it.
“It helps people enrich their own lives and they end up becoming better people for it,” he said.
Eric Durtschi learned about nutrition while going to school to be a chiropractor. About a decade ago he found out cocoa was a super food, and began investigating how to encorporte the bean into diets while foregoing the fat and sugar often added.
He researched drinking chocolate and realized no one else had successfully created a chocolate that could brew like coffee.
So he set out to do what no one else had done before.
Since its launch on Oct. 10, 2010, the product has spread to about 1,000 stores in the United States, Australia, Japan and Korea.
He works with his source plantations to teach them to ferment the beans in a specific way that will allow them to brew well. He recently received beans from a farmer with whom he worked for 16 months to train him on how to farm the beans properly.
In 2014 he will launch a new Bru line and also offer chocolate bars to pair with the drinks.
Coleman and Davis Artisan Chocolate
The company will launch in early 2014, and although Davis has yet to produce a bar, he has come to Caputo's attention.
“He trusts my palate,” Davis said.
Most bars being produced worldwide have a subtle taste of roast, something, he says with pleading in his eyes, that masks the taste of the bean.
“The world needs to be presented with what these beans have to offer and no one is doing that right now,” he said.
He promises that the beans and chocolate he will produce will showcase the flavors in unprecedented ways.
During a chocolate testing he was guiding, Davis described an Amedi Blanco De Criollo as being “like a symphony in the mouth.”
“Great chocolates always take you on a journey.”
One of the reasons for this is that palates mature and their ability to detect tastes sharpens over time.
The aging process in chocolates also changes the flavors, making it a whole new experience with each tasting.
Davis claims to have pioneered the world's most sophisticated chocolate tasting method.
“It turns out that how you sample the chocolate is as [important] as the chocolate you sample,” he said.
The method involves rubbing the widest surface area of a chocolate piece about the size of a nickel.
Step two, sniff the chocolate in small puffs of breath, keeping the mouth open partially. This trains the palate on what it is about to taste.
Next, place the chocolate on the tongue and press and rub the piece against the roof of the mouth for about 15 seconds, more if the chocolate is cool in temperature. Then chew the chocolate and move the flavors from the back of the tongue on the sides up to the tip of the tongue.
Distinct flavors arise from this, from fresh bread to blackberries or cherries.
Every step of the way — from fermenting the bean to winnowing (peeling), to roasting and conching — affects how the bean will taste.
“At every step you can destroy the potential that the chocolate has to offer.”
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