People say that they love chocolate, but I believe that the people who truly love chocolate are the people who lovingly prepare the simple cocoa bean to make chocolate – the chocolate makers (not to be mistaken for chocolatiers).
The ‘bean to bar’ movement means that chocolate makers control the chocolate making process from the cocoa bean all the way to the bar, creating a better chocolate that preserves the beans’ distinctive flavours and allows for sourcing beans from sustainable productions which provide better financial stead for the farmers by avoiding the middle men.
For you and I, the mere humble consumers of chocolate, to obtain some we just go to the shops but before it is lovingly wrapped in its packaging, there is a long laborious process involving roasting, cracking, winnowing, stone grinding, conching and tempering (see videos of the process here). That is just the gist of it without taking into account of all the research to source the right co-op who provide good training to their associated farmers so they can produce better sustainable organically grown cocoa beans (for higher wages) and who could forget, getting these beans through customs!
Now because cocoa beans can be sourced from all around the world, they would all differ slightly in the production process depending on the acidity levels and other factors. Coming from a Science background, I can appreciate the finicky process of optimising the roasting temperature and time for each single origin.
The ‘bean to bar’ movement has taken the US by storm and we are only now slowly feeling the ripples here down under with several ‘bean to bar’ movements being established in Australia. I was lucky enough to taste the efforts of such chocolate from the wonderful people at Matale Chocolate based in Melbourne.
I don’t often open two bars of chocolate at one time but for a direct comparison between the two products, a blogger’s gotta do what a bloggers gotta do. I was really surprised at the colour difference and after tasting them, I was even more impressed with the flavour difference between the two. Who knew that a slight cocoa percentage change and origin of the bean made such a big difference.
I believe that the ‘thin’ bar mould helps with texture and maximises taste, both chocolate bars were very smooth and a delight to the senses. With no ‘rows’ set into the chocolate, I let fate (and strength) determine how much chocolate I get at a time, but this does allow for uneven sharing (stop bogarting the chocolate Timmy ).
72% Cocoa Malekula Plantation Vanuatu (2013 harvest). Most people’s aversion to dark chocolate is the bitter after taste that coats the tongue but I was pleasantly surprised that this is not the case with this bar of chocolate despite its very rich dark colour. It has a very full bodied flavour of cocoa but followed by a ‘light’ after taste, this would make it very easy to finish off a whole bar of dark chocolate (if you couldn’t do that already).
TimmyC’s pick of the bunch and he doesn’t usually eat dark chocolate, I had to tell him to stop munching on it so I could take photos.
68% Cocoa Somia Plantation Madagascar (2013 harvest). Even with the smallest bites (if you can restrain yourself) you can tastes the unexpected fruity undertones along with the intense richness of the dark chocolate which makes this chocolate very unique.
My pick of the bunch because it is so different to anything that I’ve ever tasted.
Being dairy, nut and gluten free and sourcing organically grown beans means that Matale chocolate make it accessible for everyone to enjoy ethically produced quality chocolate made here in Australia. So next time you get a craving for chocolate, go for the good stuff, you and your taste buds deserve it.
Thank you Thibault and Eloi for your amazing product and educating me on the delicious benefits of ethical chocolate. I was given these chocolates as a gift and to provide honest opinions (good or bad) and really highlight the points of the ‘bean to bar’ movement but I wouldn’t hesitate to promote this conscientious brand and I’m looking forward to trying more of their other chocolate range from Canberra stockists.
Venue: Matale Chocolate – Melbourne
Address: 22A Plateau Road, Reservoir, Melbourne Victoria 3073
Go Vita – Jamison
Mountain Creek Wholefoods – Griffith
Wiffens – Fyshwick markets