By Valerie Beck, Founder/CEO Chocolate Uplift and Valerie’s Original Chocolate Tours, and “chocolate muse”
“What’s in a name? That which we call a rose / By any other name would smell as sweet.”
Romeo and Juliet, William Shakespeare
Do you call filled chocolates “bonbons” (technically any filled chocolates), “truffles” (chocolates filled with ganache), or chocolates?
Or do you just call them delicious!
Selecting my favorite chocolate bar, chocolate bonbon, and chocolate beverage of the year is never easy, because I get to taste so many wonderful creations by so many talented and hard working people.
So here we go for bonbons –
My 2016 bonbons (or truffles, or chocolates) of the year are by…
I first encountered Chocolatasm on Instagram. The business is run by chef and chocolatier Paul John Kearins, an Englishman in Blue Ridge, Georgia, and it was chocolate love at first chocolate sight.
I was intrigued by Paul’s unique flavor combinations like the blueberry sesame confection (in my photo above), and also by the pristine and well-organized kitchen in which he takes enticing snapshots of his chocolate artistry.
I had to learn more, and reached out to Paul, who proved as kind, generous, and humorous as he is artistic, accomplished, and professional.
When I tasted Paul’s creations, it was even deeper love at first taste, due to unique and thoroughly successful flavor combinations, plus superlative chocolate!
Paul has started collaborating with marvelous Mackenzie Rivers of map chocolate of Oregon (see my photo above), in that he uses custom bean-to-bar chocolate by map as the couverture for his bonbons, instead of using an often very delicious yet more common or commercial type of chefs chocolate.
This partnership gives his chocolates exciting new dimensions, because his brilliant flavor combinations get to dance with truly unique chocolate.
Moreover, map chocolate is made with traceable cacao, free of child slave labor in the supply chain. And it contains no soy lecithin, so the taste is more immediate, the texture is richer without slickness, there are no solvents present like hexane or acetone, and the health benefits are uncompromised!
All of this is critically important to Paul of course, who selects his chocolate with great care, and matches it to his flavor combinations with delicious thoughtfulness.
As an example, Chocolatasm’s smoked pear truffle in Peru 45% milk chocolate (photo above) plunges you into layers of rich flavor. The milk chocolate adds a wonderful tang, while graciously sharing the stage with smoked pear. A sommelier client and I selected this bonbon for a Port pairing because the deep flavors of the truffle absolutely sang with a vintage port.
I asked Paul how he thinks up flavor ideas, and he described how he has always had access to a rich cache of olfactory memory. He can remember smells and flavors from the past, and can perceive in his mind how to combine them in new ways.
Paul was born in London, worked as a chef and chocolatier there and in Amsterdam, and now lives and creates in the US, 90 miles north of Atlanta in a town located within the gorgeous wooded mountain landscape of the Chattahoochee Forest.
Paul’s history and memories provide such a benefit for us, the chocolate lovers, who get to enjoy Chocolatasm delights such as strawberry balsamic truffles with black pepper, or cranberry cabernet chocolates.
I look forward to writing another photo-filled blog post about Chocolatasm after I visit Paul’s beautifully situated kitchen this spring!
But first, there’s more…
As enthusiastic as I am about Chocolatasm’s bonbons, the chocolate bars are also exciting and innovative!
For example: dark chocolate from Honduran cacao with Ethiopian coffee and lemon, or a white chocolate with muscovado sugar and lime that turns people who think they don’t like white chocolate into people who realize they’d simply never tried the right or real white chocolate!
If you’re in Chicago, you can pick up Chocolatasm bars at Foodease or Beatrix Streeterville – tell them Valerie the Chocolate Lady sent you! : )
Could the bars be part of a forthcoming Chocolate Uplift craft chocolate subscription box?
In the meantime, here’s to Chocolatasm, my 2016 bonbon love, where craft couverture meets endless imagination, international perspectives, and top chef professionalism, for new journeys into deep deliciousness.
Whether you call chocolates “bonbons,” “truffles,” or “chocolates,” Chocolatasm adds a new word of love to the chocolate lexicon!
Want more chocolate?
Click for my chocolate bar love of 2016,
Click for my chocolate beverage love of 2016 – coming soon, and
Click for my 2015 picks!
Onward and upward into a 2017 filled with love and light, taste and delight!
Your friend in chocolate,
– Let it go to your head: here I am in my Chocolatasm cap! –
Founder/CEO Chocolate Uplift and Valerie’s Original Chocolate Tours
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