Central American Chocolate Tour – Part 1: ChocoTalk

ChocoTalkBanner4Central America Chocolate Tour – Part 1
By Bernhard Mueller, Master Chocolatier at Christy’s Gourmet Gifts

Do you follow us on Facebook? If so, you probably would have noticed the posts about my chocolate adventure to Central America; Costa Rica to be specific.

Well, I’m back, and I’m ready to share my new-found chocolate knowledge with you wonderful ChocoTalk blog readers!

I arrived in San Jose, Costa Rica on a Thursday.  It was 25 degrees C and breezy.  I had a lovely visit with my brother Gerhard who travels to Costa Rica often.  He showed me the sights of San Jose including the markets and local chocolate shops.

ChocoTalk | South America Chocolate Tour | Part 1 | Christy's gourmet Gifts in Burlington Ontario

I must say I was most impressed with all the food and not just the chocolate.  Fresh fruit, veggies and eggs the colour of sunshine…Wow! I could get used to that.  I loved walking the farmers market. I wanted to buy everything! I was most interested in a fruit called soursop.  The locals claim this fruit has cancer curing properties. I am not sure if this is true, but I really did enjoy its sour yet subtly sweet flavour…a must try for anyone planning on visiting this region.

ChocoTalk | South America Chocolate Tour | Part 1 | Christy's Gourmet Gifts in Burlington Ontario

After my brief visit with my brother I headed out on a long venture to the other side of Costa Rica on the Carribean Coast just north of the Panama border.  I was told I must rent a 4×4 in order to successfully arrive where I was headed and wow were they right!  I arrived at approximately 2:30 in Puerto Viejo at my beautiful destination the Mango Walk cacao farm.

The beautiful sounds of exotic birds greeted me as I walked the path to start my chocolate tour with the chocolate maker from Caribeans, Paul Johnson.  This is Paul on the right. He is originally from Minnesota and moved to Costa Rica 12 years ago where he learned the art of chocolate making from bean to bar.  I can’t wait to tell you more about this guy…. But that will come soon.

ChocoTalk | South America Chocolate Tour | Part 1

As part of my introduction to the Caribeans chocolate farm we enjoyed a chocolate tasting experience  perched on top of a hill overlooking the jungle canopy with the Caribbean coast off in the distance.  This view was by far one of the most spectacular things I have ever seen in my life!  The sounds of jungle birds, howler monkeys and crashing waves contributed the overall experience.

ChocoTalk | South America Chocolate Tour | Part 1 | Christy's gourmet Gifts in Burlington Ontario

It was here in the tasting lounge I felt my chocolate  journey truly began.  I paired delicious single plantation chocolate with spices like cayenne pepper, rosemary, mint, garlic, anise, sea salt and more.   The chocolate was dark, bold and had fruit undertones.  My personal favourite was the cayenne pepper with sea salt combination.

Tasting Pairing Evening

After my tasting experience, I checked into my cabin.  I felt like I was entering the movie Jurassic Park!  My cabin was nestled in the jungle forest….It was beautiful.  All that beauty did come at a cost though…… because when you stay in the jungle, you get the jungle!  I am not going to lie, I was glad there was a cage around my cabin most nights.  Enjoy these pictures of my cabin and the critters that lived with me for 7 days.

ChocoTalk | South America Chocolate Tour | Part 1 | Christy's Gourmet Gifts in Burlington Ontario

Some photos courtesy of www.themangowalk.com

ChocoTalk | South America Chocolate Tour | Part 1 | Christy's Gourmet Gifts in Burlington Ontario

Some photos courtesy of www.themangowalk.com

Well that’s all for now.  My cup of Costa Rica coffee and delicious dark chocolate awaits.

In my next blog I will tell you all about the bean to bar experience.  Please stay tuned for more chocolate adventures.

ChocoTalk | South America Chocolate Tour | Part 1 | Christy's gourmet Gifts in Burlington Ontario

You can meet the Chocolatier face-to-face at our Tasting Day on Saturday April 9thth from 2pm to 4pm. Bernhard will be offering free samples of Costa Rican bean-to-bar chocolate. Come by 3530 Mainway in Burlington to try it! Taste the difference quality makes!

A Lesson in Chocolate Tempering: ChocoTalk

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A Lesson in Chocolate Tempering

Ask any chocolatier in the industry what one of the most important skills is to learn and they will likely tell you the art of tempering.

ChocoTalk with Christy's Gourmet Gifts Master Chocolatier | Burlington, Ontario Chocolate and Gift Shop

Tempering chocolate is the art of bringing the chocolate to a certain temperature and viscosity, so that you don’t get ‘bloomed’ chocolate.  Think of cocoa butter and chocolate like oil and vinegar, they desperately want to separate – this creates bloomed chocolate. Tempering chocolate creates a chocolate/cocoa butter utopia, where the chocolate is not able to separate within itself

There are two types of bloom:

Moisture Bloom – Sugar crystals pull in moisture and expand. With the moisture bloom you will see spots throughout the chocolate.

Fat Bloom – Cocoa butter separates from the rest of the ingredients. With the fat bloom you will see a hazy look throughout the chocolate.

Below you will see a photo of chocolate with a fat and moisture bloom, compared to a properly tempered chocolate bar. Which would you rather eat?! ;)

ChocoTalk with the Master Chocolater | How to Temper Chocolate | Burlington, Ontario

How can you tell if you have a properly tempered bar? Even if there are no signs of a moisture bloom (spots) or a fat bloom (hazy), a tempered chocolate will have a tell-tale ‘snap’ sound when you break it.  An un-tempered bar will bend slightly when you try to break it. In addition, tempered chocolate ‘sets’ quickly with a glossy finish, where un-tempered chocolate will ‘set’ slowly and you’ll end up with a dull finish.

Are you interested in learning more about how to temper chocolate? Take a look at the how-to below OR join me at one of our Chocolate Making Workshops!

-Bernhard, The Master Chocolatier

Temper Chocolate – Tabling Technique
The tabling technique is best done on granite or a stone counter top. (Use parchment paper to cut down on the mess). I like doing this method because it gives me a real feel for the chocolate and let’s me see it start to crystallize.

Ingredients
  • Chocolate callets

Instructions
  1. Measure out the amount of chocolate you need. Melt the chocolate in a clean dry bowl in a microwave. Do short bursts of 30-45 seconds, stirring in between until chocolate is totally melted and you reach 45 degrees Celsius.
  2. Cover a countertop with a piece of parchment paper. Pour roughly ⅔ of the melted chocolate onto the parchment.
  3. With a pallet knife or spatula, work the chocolate until it starts to crystallize (the step right before it starts to harden), if it goes too far and begins to get clumpy, you will have to start again from Step 1.
  4. Once it starts to crystallize, put the chocolate from the parchment paper back into the melted chocolate in the bowl. Mix it together and make sure it all blends in.
  5. To ensure readiness: Milk and White Chocolate should be brought to 28-30 degrees Celsius. Dark Chocolate should be brought to 31-32 degrees Celsius.

Notes
*Tip from the Master Chocolatier, Bernhard*
Drizzle some of the chocolate on your finger once you think you have brought it to correct working temperature. Touch your lip with the chocolate. If the chocolate reads cold, it is good to go.

 

You can meet the Chocolatier face-to-face at our Tasting Day on Saturday February 6th from 2pm to 4pm. Bernhard will be offering free samples of a new favourite single origin chocolate. Come by 3530 Mainway in Burlington to try it! Taste the difference quality makes!

If you’d like a more in-depth introduction to chocolate, join Bernhard at one of our Chocolate Making Workshops on Thursday, February 11th, Friday February 12th or Saturday February 13th. More information can be found at our website: http://www.christysgourmetgifts.com/store/item/?id=162

Stay tuned for a video where we discuss different chocolate tempering techniques.

Meet Bernhard, the Chocolatier: ChocoTalk

ChocoTalkBanner4Meet Bernhard, the Chocolatier

We are very excited to announce that Bernhard Mueller, the Master Chocolatier and Baker at Christy’s Gourmet Gifts, will be starting his own segment on the blog called ChocoTalk!

In this segment, Bernhard will discuss everything from chocolate tips and tricks, recipes, behind the scenes at Christy’s and more.

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Want to get to know the expert? Check out our interview with Bernhard the Chocolatier below!

Bernhard the Chocolatier | Christy's Gourmet Gifts | Burlington, Ontario

What inspired you to become a chocolatier?

With a European background, I grew up tasting chocolate. Chocolate was a central part of all our family traditions. This fueled my passion and love for fine, high-end chocolate. As a teen, I worked in the German club and was involved in helping to make European dishes and traditional baked goods. I was always intrigued by the artisanal nature of European chocolatiers. Their passion for hand crafting chocolate using only quality ingredients inspired me. Later in life, I was blessed to meet my wife Christy, who was a talented baker with an entrepreneurial spirit. Together we started Christy’s Gourmet Gifts and with her encouragement I persued my dream of becoming a chocolatier. It has been a sweet life adventure and I look forward to all that the future brings.

Are you working with any noteworthy ingredients lately?

Right now I’m experimenting with pairing 70% French Dark Chocolate and health foods – such as chia seeds, hemp hearts, buckwheat sproats and goldenberries. Our customers have been raving about it so far! A perfect way to start the New Year, antioxidants and chocolate!

Chia Seed French Dark Chocolate Bar | Christy's Gourmet Gifts | Burlington, Ontario

Do you have a favourite chocolate?

I know as a true chocolatier I should prefer dark chocolate, but I have a sweet tooth and to me there is nothing better than a piece of creamy milk chocolate.

What is your favourite part about being a chocolatier?

I love experimenting with new products, and being creative with chocolate pairings. Trying and bringing in interesting single origin chocolate is also my favourite part about being a chocolatier. For instance, I just brought Amedei Porcelana bars from Italy into the Christy’s Gourmet Gifts shop. These are created with one of the rarest cocoa beans in the world. How amazing is that?!

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Bernhard the Chocolatier at Christy's Gourmet Gifts

You can meet the Chocolatier face-to-face at our Tasting Day on Saturday February 6th from 2pm to 4pm. Bernhard will be offering free samples of a new favourite single origin chocolate. Come by 3530 Mainway in Burlington to try it! Taste the difference quality makes!

If you’d like a more in-depth introduction to chocolate, join Bernhard at one of our Chocolate Making Workshops on Thursday, February 11th, Friday February 12th or Saturday February 13th. More information can be found at our website: http://www.christysgourmetgifts.com/store/item/?id=162