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Featured CourseCook like an Italian
Posted on May 25, 2017
Sarah Manning of Tea & Happiness joined us for a day of chocolate discovery and making. Here she shares her love of chocolate, her experience of the course and talks about the delicious treats she makes ...
Last weekend I had the great pleasure of returning to The School of Artisan Food to take part in an Artisan Chocolate making workshop hosted by the award winning Ottar Chocolate. It was such a joy being back on the historic grounds of The Welbeck Estate, its sandstone buildings glimmering in the spring sunshine, framed by fields in a rainbow of green.
Shelly was our guide for the day and it was apparent from the outset that chocolate runs through her veins, blood may be thicker than water but chocolate is thicker still! She shared her knowledge about the origin of the beans and I found it fascinating to learn what real chocolate is. The link between cocoa beans and tea leaves is clear; it truly matters where the product comes from and how it is processed. As with many crops the soil, altitude, weather and atmosphere all impact on the flavour. This seems a logical link when talking about wine, coffee and tea but chocolate seems to be the black sheep of this family. Let’s face it we all reach for a bar of galaxy or dairy milk when we get a sugar craving but that is exactly the issue, it’s a sugar craving and so far removed from chocolate.
My palate is used to detecting the subtle flavours in tea, appreciating hints of malt, spice or fruit in different brews, but could I tune in to chocolate? We took a taste test with beans from two origins, Madagascan and Brazilian. Like a sommelier of chocolate we used all of our senses to experience each. Starting with the Madagascan I noted it didn’t immediately melt with the warmth of my fingers into a gooey, sticky mess. Snapping the chocolate drop in half released the familiar aroma before I popped it into my mouth, letting it melt slowly. Solid dissolved to liquid on my tongue and it hit my taste buds with an unexpected citrus zing. The texture was unmistakably chocolate but the flavour was creamy, cut through with sharp lemon and a floral undertone. The Brazilian taster was still smooth but held a more nutty, toasted flavour. Deeper and richer it stayed on the palate with a comforting warmth of roasted beans. The differences were notable and could not be disputed; I finally understood what chocolate tastes like!