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being a fan of Michel Cluizel chocolates, which include many single source chocolates, I wonder how they perceive these engineered varieties. I was disappointed
by Shivetya 9y ago
being a fan of Michel Cluizel chocolates, which include many single source chocolates, I wonder how they perceive these engineered varieties. I was disappointed in the article because they only concerned it with the big producers and not the impact on or desires of the old school artisans.
With regard to the chocolates, each does have a distinct taste based on where it is from and it is fun to see which appeals to whom and why.
Now I don't know where it is grown in Asia but if there is an explosion of popularity surely there are places in China and India that have good climates.
- wastedhours 9y agoThey mention Dandelion in there as having a blended bar with the hybrids - if they can replicate criollo, then hopefully the terroir subtleties will come out more in the final product. There are so many variables at the moment, and due to small sizes and wild differences from batch-to-batch, artisans struggle to maintain consistency as it is. [0] Vietnam is good for cacao in Asia. Try Marou. [0] Source: amateur chocolatier and bean-to-bar experimenter.