10 Types of Cacao

The genetic diversity of cacao is more than previously thought:

http://www.genomeweb.com/issues/news/149821-1.html

The article states, "Instead of identifying two main genetic groups, the researchers found ten genetic clusters, which they classified as Marañon, Curaray, Criollo, Iquitos, Nanay, Contamana, Amelonado, Purús, Nacional, and Guiana."

This is great news for the future of chocolate. Let the marketing changes begin!

New York Chocolate Show

I'm finally settling down from the excitement from the Chocolate Show in New York. This year it was at Pier 94. The venue was much improved, with wider lanes and more breathing room. Its too bad it rained, but the turn out seemed more than expected for a rainy day. I noticed quite a few people with zip lock bags in their purses collecting free samples of chocolate. It would seem people weren't too interested in buying, but more on collecting as much chocolate as they could. I noticed one of the cheesiest attempts at getting a sample of everything. A man asked for a sample of every single chocolate, because he was testing for an upcoming work event. How hilarious! It obviously didn't work. On the plus side, I purchased over 130 bars of chocolate from Pralus, Amedei, Guittard, Boissier, and Valrhona. I ran into a few folks from past shows and I was recorded for an upcoming episode of "On the Road" that will feature the Chocolate show in New York. Due out in December. I was shocked to taste how good the 100% Pralus bar tasted. It did not taste like a 100% bar. I'm already looking forward to next year. I have to say, next year I'll definitely go on Friday. Saturday has way too many people that are simply looking for free samples.

Michel Cluizel Noir 72% Bar

Today, I'm having the Michel Cluizel Noir de Cacao 72% 100g chocolate bar. I purchased it in downtown philadelphia 3 days ago. It tastes stronger than your typical comparable 72% bar made by Michel Cluizel. It seems to have a stronger cacao taste, almost as if it were too roasted. I can still make out the fermented flavors of the bean. I like to say it tastes like purple. If such a thing is possible. But that's what comes to mind when I taste it. This is definitely not one of my favorite bars, there are definitely better ones in the Michel Cluizel line, so I'l post as I get to them again. But I wouldn't turn this bar away if it were a choice amongst the stuff you normally find in your average store. Its taken me 5 minutes to type this on my blackbeery and I can still taste the cacao aftertase. Very strong indeed.

-The CocoaLizard

Vosges Chocolate Bar

Well, today I tasted my first Vosges Chocolate bar. I make it a rule to not have chocolates with "other" flavors, but I was persuaded to taste the Mo's Bacon Bar by my wife and cousin Vivi.

Taste Result: Did not like.  Those of you who know me, know me and milk don't get along. So this 41% cacao bar was hurting my throat. The after taste left my throat burning, this is more my intolerance to milk products than a testament to the chocolate. In regards to the actual tasting, it was smooth in the beginning with a very strong burned bacon flavor. I like bacon and I love Chocolate, but just because I like electronics and I like to swim, doesn't mean I want to mix them. This chocolate bar is definitely not for me. I do not recommend it one bit. If you are a milk chocolate lover and like chocolate and bacon on your pancakes, this may be a good bar to tuck between pancakes and allow to melt.

-Efrain "The cocoalizard" Ortiz 

USDA-ARS, Mars and IBM to Sequence Cacao Genome

The USDA, Mars (Yes, Mars Chocolate company) and IBM are going to sequence the cacao genome. This is wonderful news for the future of cacao. Check out the press release at:

http://www-03.ibm.com/press/us/en/pressrelease/24523.wss

Just as the Human Genome Project has already begun to provide insights into the inner workings of the human body, the Cacao Genome Project should help the world understand the beloved fruit.

Serendipity: Chocolate good for your heart

This is an interesting studying showing the health benefits of dark chocolate.
They do remind chocolate eaters out there, that this is not an excuse to binge on junk chocolate (chocolate full of milk fat and sugar and other things besides the healthiest of ingredients).
The site can be viewed at http://www.cosmosmagazine.com/node/858

A link closer to the source of the information:
http://www.hopkinsmedicine.org/Press_releases/2006/11_14a_06.html

Chocolate Tasting with Chloe Doutre-Roussel

Yesterday evening was a real treat. Chloe Doutre-Roussel and 24 new chocolate friends and I were in New York to chocolate taste with Chloe's guidance. It was very interesting to hear how the process of making the chocolate impacts its flavor. The most shocking piece of information was the revelation that some metallic taste in chocolate may actually be pieces of the component that grinds the chocolate. These components slowly wear out through normal use and are replaced periodically. If you are interested in knowing more about chloe, you can read an excerpt from book at http://www.chloechocolat.com.