My Love For Chocolate
All of us had realized some things about ourselves very early in our lives.
For me, such a realization was that I was a born chocolate lover. I had made my mom’s life harder for a week by sticking to my oath of eating only three things for the rest of my life: chickpeas, chow mein, (Chinese noodles) and chocolate. I smile as I recall it.
Despite our love for chocolate, we are suffering from the world's sugar obsession. For years, I unknowingly consumed sugar disguised with deceivingly chocolaty colors.
While others complained about 45% dark chocolate, I was amazed by its flavors and became devoted to its dark and bitter taste. Then I discovered 60% dark chocolate in Seoul and continued to explore new flavors on the ladder to my cacao heaven.
Each time I taste it, I'm grateful the universe created this marvel. My fondness grows with each new experience.
I often say, I don’t have an affair with cacao, I am in deep love with it.
Exploring the Rich and Diverse World of Chocolate Flavors
As my love for cacao deepened, I realized that most of the chocolate we were eating was composed of milk solids, soy, and sugar. But for me, it's always been the taste of chocolate that I love, and I can tell you all the flavorful notes.
Chocolate can be both complex and simple, with flavors ranging from smoky to sweet or citrusy. Some have smooth textures while others are rough.
Whenever I embark on a trip, my topmost priority is to discover the finest chocolatiers that the city offers.
For me, chocolate is like meditation. The experience of unwrapping the chocolate, smelling it, feeling the texture, and savoring the flavors is a sensory experience that brings me joy. I can taste all the different notes in the chocolate, from smoky to sweet to citrusy. It's an indulgence that makes my day better, even on a bad hair day.
Dark chocolate hits differently. It's rich, complex, and doesn't rely on sugar for flavor.
Unlocking the Delightful World of Dark Chocolate
Discovering dark chocolate can be challenging for beginners due to its bitterness. Start with a low percentage, like 30%, and gradually increase to 40% and 50%. You may be surprised by how much you enjoy it. Stop at the level when you feel you can't eat beyond which may be around 70%. Stay there for a bit before moving up another 5%.
Willies chocolate with orange and almond is a personal favorite with its flavorful, not bitter taste.
Orange and almond infusions can enhance the chocolate experience, bringing out various notes beyond just bitterness. Lavender and roses are also favorites, and alcohol infusions like rum and whiskey pair well. We make sugar-free chocolate cookies and muffins at home, and adding nuts like walnuts can elevate the flavor profile.
Bananas can also help sweeten the taste of your chocolate. However, because of their tendency of overpowering the taste, you have to be subtle to effectively level up your chocolate.
When you're getting a chocolate, make sure to read the ingredients carefully. Avoid chocolates with soy, emulsifiers and thickeners, as it can detract from the true undisturbed notes of your chocolate.
When it comes to spices, I have tried cardamom and found it good. Black pepper or chili—a tiny bit of chili does magic for sure, I think. Black cardamom also elevates its flavor profile, but it is not widely used. Infusions with green cardamom are more popular, and you can especially find those in Stockholm.
I find even the word "chocolate" to be very enticing. I immediately decide to consume chocolate whenever I hear the word "chocolate" used while I'm out and about. Because it's so crucial to me, I often end up overindulging in sugar-loaded chocolate merely to satisfy my craving.
Traveling for Chocolate: Discovering Unique Flavors from Around the World
Champagne chocolate is on the sweeter side and perfect for champagne lovers looking for a new way to enjoy their favorite drink
The rich and complex flavors of cacao have not only captured my taste buds but have also opened my eyes to the incredible culture that surrounds the consumption of this beloved ingredient. It's a fun way to learn about the local culture and see how chocolate plays a part in it.
My passion for exquisite chocolates has led me to some of the most memorable experiences, like from savoring tiny french chocolate cups in Taipei to relishing the richness of hot chocolate in Seoul, South Korea, where I was amazed by its captivating darkness and intensity.
I have done my own chocolate making here in Berlin, and I always look for what I can do with chocolate.
There's a small cafe and chocolate place in Berlin. I buy a lot of my chocolates from there, and they make very good hot chocolate — very intense, dark, and creamy. That is how I adore it. A hint of orange may do wonders for your hot chocolate.
Uganda 90% Chocolate has a citrusy and fruity note that can change your mind about dark chocolate.
Orfeve, from a local Geneva chocolate maker, has its own unique taste that chocolate lovers will adore.
I enjoy hot chocolate in the consistency of fondue on occasion. Speaking of fondue, I am thrown back to the time when I was in Copenhagen. I literally ate fondue without bothering about the marshmallows! I can't stop smiling as I think about it.
Each chocolate has a unique story, history, and flavor profile. I'm eager to explore more places and discover amazing cacao creations. Germany, France, Copenhagen, and Stockholm are where I've found the best quality chocolate so far.
As a conscious consumer, I prioritize ethical chocolate choices and avoid commercialized options that aren't fair trade. If you have seen the Netflix documentary, the people who do the harvesting aren't having the best of lives, so I have a lot of respect for people who go through all of this and care about it.
Indulging in the Intensity
I always become deeply engrossed in the conversation and lose track of time when I run into someone who shares this intense dedication to me. It is one of my favorite things to talk about.
My never ending love for cacao knows no bounds. I am sure I am risking myself being called obsessed as I exhibit my love so openly.
But what is love if it is not as intense as your favorite flavors?