Love at First Taste: 3 Chocolate Loves of 2016, Part 1

by Valerie Beck, Founder/CEO Chocolate Uplift and Valerie’s Original Chocolate Tours, and “chocolate muse”

Do you believe in love at first sight?
How about love at first taste?

I’ve experienced both – including in chocolate!

I love it when I read a chocolate bar label that lists a cacao origin, and clean ingredients such as just cacao and sugar.

The cacao origin – such as Ecuador, Guatemala, Belize, Madagascar, etc. – tells me where the cocoa beans came from that made the chocolate, just as a wine labels tells you what vineyard in California or Chile or France grew the grapes. 
If the bar doesn’t list a cacao origin, as most commercial big brand chocolate bars do not, where is this mystery cacao from? No mystery: most likely the commercial cacao came from Ivory Coast, where around 70% of the world’s cacao comes from, and where 2.1 million children work in hazardous conditions on cocoa farms instead of going to school. Hence, my #chocolatefreedomproject.

By contrast, when chocolate makers purchase cacao for quality instead of quantity, and pay sometimes 5 times the price of bulk cacao, they are proud to list the cacao origin on their label, and to encourage us to get to know that origin and their particular artistry using those particular cocoa beans. 

I love reading a clean label, with no soy lecithin, vanillin, unpronounceables, abbreviations, or dissimulations, such as added “flavors” which whether natural or artificial could be derived from anything and could be processed with unlisted solvents.

And love at first taste! 

Isn’t it magical when something tastes so amazing that it seems to stir memories of past and future, while focusing your attention deeply into the present moment, so that all else falls away?

If you want to see hundreds of chocolate items I loved in 2016 – from so much artistry and scrumptiousness I got to sample at trade shows, festivals, competitions, shops, cafes, and my office – please see my Chocolate Uplift instagram of daily chocolate! Applause and gratitude to all of the amazing chocolate makers, entrepreneurs, and professionals who contribute such amazing artistry and are part of the chocolate revolution!

I selected 3 favorites from so many fabulous favorites of 2016, because they tell the story of love at first sight and first taste so precisely; one chocolate bar, one chocolate bonbon, one chocolate beverage. Here’s the first:

1. Chocolate Bar Love: Violet Sky Chocolate

Violet Sky Chocolate impresses me with bold flavors, even when there are no flavors added and the cacao sings solo. When I tasted my first piece of a Violet Sky chocolate bar, I was standing up and had to sit down to experience the power of the chocolate without falling over, and to reflect upon the taste as it opened and developed!

Indeed, Violet Sky Founder and chocolate maker Hans Westerink told me he chose the name Violet Sky because when you eat his chocolate, he wants you to slow down and notice the beauty that surrounds us.
Hans is soft-spoken, empathic, and philosophic, and clearly has fun thinking about and experimenting with unique culinary ideas and tactics. The cacao he selects sings a beautiful song, which Hans crafts, amplifies, and directs in the Violet Sky manufactory in sweet South Bend, Indiana, around 2 hours from Chicago. He lets his chocolate express art and nature, and creativity and purity, sometimes turned to high volume!

For example, his rye barrel aged Haiti 77% chocolate bar with blueberry salt has deep complexity under an initial bold burst. He ages the cacao in a rye barrel from a local distillery, roasts the cacao in a coffee roaster, and the magic of his bean-to-bar chocolate continues underway.

I’ve seen people at one of my tastings fight over who got to take home the rest of one of his maple vanilla bars. Don’t like maple? Don’t worry: the bar tastes like the best pancake brunch in chocolate bar form! And real maple, as we have here, tastes really amazing.

When I shared Violet Sky’s brandy barrel aged Belize red wine salt chocolate bar with a non chocolate lover, she instantly converted into a chocolate lover! And ate the rest of the bar! That’s the power of real chocolate.

I selected Violet Sky for the very first run of my Chocolate Uplift craft chocolate subscription boxes, in November 2016, to enthusiastic feedback. Each box includes 4 chocolate bars, curated by me, and the bars are always sustainable and child-slavery-free, soy-free, small-batch, and scrumptious. Click for my unboxing video featuring a Violet Sky bar!

There was so much deliciousness from so many makers in 2016! Truly, more than ever! How to choose a winner among winners? Delicious and sustainable origins, clean ingredients, and uniquely and distinctively bold and vibrant interpretations make Violet Sky Chocolate my Chocolate Bar Love of 2016!

I’ll share details of my visit to Hans’s magic chocolate manufactory later (sneak peek photo above!), and I’ll also share the other 2 chocolate loves of 2016 I’m excited to describe for you:

2. Chocolate Bonbon Love – click for my 2016 winner.

3. Chocolate Beverage Love – my 2016 winner is announced here.

Want more now? Check out my selected chocolate loves of 2015!

Meanwhile, I wish you a happy and delicious new year as we start a 2017 filled with as much beauty, truth, and love as we give, create, and perceive! 

Thank you for your readership and business, and keep eating real chocolate!

Your friend in chocolate,

Valerie

– with Hans of Violet Sky –

Valerie Beck

Founder/CEO Chocolate Uplift and Valerie’s Original Chocolate Tours

Chocolate Services: Brokering, Consulting, Speaking, Subscriptions, Tours

www.valeriebeckchocolateuplift.com 

@chocolateuplift 

Uplift Through Chocolate!

How to Taste Chocolate (video)

by Valerie Beck, chocolate expert, founder of the original nationwide chocolate tours, and sweet speaker

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Light check during taping of a video on how to taste chocolate. Collecting my thoughts, or savoring chocolate mindfully?

Video on how to taste chocolate

I’ve been a chocolate maniac since the age of 4, when I announced to my mother and my kindergarten teacher that I would no longer be drinking milk unless it was chocolate milk!

It wasn’t until I started eating chocolate mindfully though, that I gained a deeper appreciation of chocolate’s nuances. Transitioning to top quality two-ingredient chocolate also helped!

Click for a short video I made as part of advising services for the Haitian Chocolate Project, on how to taste chocolate for enhanced enjoyment.

Hint: the video works even better if you have craft chocolate while watching, as I did from Violet Sky Chocolate made with Haiti cacao, to play along!

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Violet Sky Chocolate - in the video I'm tasting the swoon-worthy Haiti

Thank you, and here’s to mindful enjoyment, at any age, of nature’s perfect superfood-based glory: chocolate!

Your friend in chocolate,
Valerie

Valerie Beck
CEO/Founder Chocolate Uplift
Chocolate Consultant and Broker, Sweet Speaker
www.valeriebeckchocolateuplift.com
http://www.chocolateuplift.com
chocolateuplift@gmail.com
social media @chocolateuplift