Mmmm.... Chocolate
http://thekojonnamdishow.org/shows/2012-02-08/mmmm-chocolate
The average American eats at least a half a pound of chocolate each month. Local chocolatiers share secrets of great chocolate -- from sourcing cocoa beans to the art of 'tempering' to pairing unusual flavor combinations like chocolate with chili, bacon, or peppercorns.
Guests
Robert Cabeca
Owner, Cocova
Jason Andelman
owner, Artisan Confections, Arlington, Virginia
Eric Reid
Co-owner, Spagnvola Chocolatier, Gaithersburg, Maryland
Related Links
Chocolate Slideshow
Related Video
Los Angeles gourmet chocolate store Compartes Chocolatier is featured on this special highlighting artisanal handcrafted gourmet foods. Chocolatier Jonathan Grahm is profiled by host Aida Mulenkamp:
Comments
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Kojo:
Scientifically, chocolate is "good" for you. I have included the website for you or your producer to access:
http://www.ncbi.nlm.nih.gov/pubmed/22301923
Effects of chocolate, cocoa, and flavan-3-ols on cardiovascular health: a systematic review and meta-analysis of randomized trials.
Conclusion: We found consistent acute and chronic benefits of chocolate or cocoa on -- artery flow -- and previously unreported promising effects on insulin .... Larger, longer-duration, and independently funded trials are required to confirm the potential cardiovascular benefits of cocoa flavan-3-ols.
Keep eating that yummy very dark chocolate -- NOT milk chocolate.
Kate Reed
It is so nice to have a great, LOCAL company for single-source chocolate. I have given up my coffee shop addiction and taken up Spagnvola cappucino truffles instead. Hoping for more for Valentine's Day! (I hope my husband Vince is listening....)
Mary Grace
Rockville
Hi Kojo, Love your Show!!
I'm a friend and fan of Robert Cabeca. I frequented the store when it was Biagio Fine Chocolate, and attend most of the free chocolate tastings Robert hosts at Cocova. One of the things that I love about the shop is the focus on chocolate that is conflict free/fair trade. I also love the wide selection, ranging from truffles to chocolate bars to cocoas and sauces. Questions for the panel: What is the process and what are the challenges of securing fine quality, fair trade chocolate and what are your processes for deciding how to stock your stores?
Thanks!
~Brianna Schreiner
any difference btwn cocoa from countries? eg Ghana or Brazil ?
The word "truffles" is confusing when used in the chocolate world. Chocolate truffles don't have any truffles in them, do they? If so, what makes something a truffle as opposed to a chocolate candy.
I'm a big fan of the award-winning Amano Chocolate from Utah. One of the things they focus on is the terroir (just like wine) of the bean. You really taste a difference between a Madagascar or Venezuelan chocolate.
We are homeschoolers doing a chocolate project right now. We have done tastings as well as research and mapping of where the plants come from as well as where the manufacturers are. Your show today is amazing! My 4, 9 & 11 year old are listening and very excited about what they are learning from you today. Thanks for the lesson!!! My daughter can't believe the infusions she is hearing of kiwi and other great tropical infusions!
What a great treat today!
Kathy Worth
Gaitherburg
There is a company in Rockville bringing a small Peruvian chocolate, Orquidea, to the White Flint Whole Foods.
I appreciate Eric Reid bringing attention to the for profit nature of "Fair Trade" certifying bodies. Orquidea chocolate in Tarapoto Peru has been working to improve cacao in Eastern Peru. The factory was built in Tarapoto to provide a local buyer who pays a fair price for the cacao in 1998 when the international market did not want to pay a fair price for cacao.
Orquidea works closely with its farmers in Peru, donating fermenting boxes and drying racks to native communities in the Amazon hills on the Northeastern side of the Andes. Small producers like Orquidea focus on higher quality cocoa beans which are properly fermented. Orquidea pays the farmers a higher price for their beans and pay the farmers directly.
Keeping the factory in Peru, provides fair paying wages to women in Peru. Many single mothers work at the factory and are able to be self sufficient.
Small companies like Orquidea produce quality chocolate. Eric Reid is dead on with his assessment about large producers and their lack of concern for differentiating beans.
They use Quinoa, Amaranth (kiwicha), Brazil Nuts, Nibs, coconut, and coffee, all local ingredients. Small producers provide higher quality.
Well put together, bravo Kojo & Ingalisa as well as panelists.
A couple thoughts- try to avoid grouping child labor with slavery by default. Many farmers are going to involve their children in harvesting/planting/what have you, just like family farms in the US do. Well, did... back when there was such a thing as a family farm. Having children involved shouldn't be an immediate flag, which is not to say it can't be very negative in many cases.
Glad for the local focus of the panel, also want to mention another local bean-to-bar producer in addition to Spagnvola- Potomac Chocolate (www.potomacchocolate.com/) makes some very fine dark bars.
When Artisan Confections first moved to its Clarendon shop, I walked in and bought some downright delicious chocolates (and have repeated that on several occasions). But when I began discussing pairing beer-with-chocolate, I was looked at as if I were from Mars (pun intended). I'm cheered that Mr. Andelman now suggests the combination. Matched with forethought, beer and chocolate can be delightful together ... and a surprise to many.
When Artisan Confections first moved to its Clarendon shop, I walked in and bought some downright delicious chocolates (and have repeated that on several occasions). But when I began discussing pairing beer-with-chocolate, I was looked at as if I were from Mars (pun intended). I'm cheered that Mr. Andelman now suggests the combination. Matched with forethought, beer and chocolate can be delightful together ... and a surprise to many.