When I first found out about the International Chocolate Salon I wasn’t sure what to expect. I just like the word salon. In this case, because it implies that there is a conversation, an exchange of ideas and methods in the art of chocolate.
As I strolled down from the Marina to Fort Mason, I thought about how I was going to approach such an overwhelming situation. What does one do when they are surrounded by table after table of chocolate in all of its delicious reincarnations? What should I taste? Who should I talk to? How will I not get sick from eating too much chocolate? What will I do if I clean out my bank account after being seduced by a particularly sumptuous looking bunch of truffles?
By the time I arrived at the Festival Building I had decided that I would focus on bars from single origin, bean to bar companies, I would pick three, and I would only taste dark chocolate. The only tasting dark chocolate idea lasted till the second table from the door. I saw salted caramel truffles.
The salon was in full swing when I got there at 11:30 am. The event was very well attended, but not so crowded that you couldn’t snag yourself a sample of whatever chocolate confection or creation may have caught your eye. Also, the exhibitors were generally very helpful and knowledgeable. In several cases I was able to speak to the chocolatiers and chocolate makers themselves.They were all happy to talk about their greatest passion: chocolate.
This is Neo Cocoa’s spread. The salted caramel truffles that were my downfall. I love the time the exhibitors took with their presentation.
And now for our feature presentation:
Kristen Hard (above) is the owner, founder, and chocolate maker behind Cacao Atlanta. As you may have guessed, the company’s boutique and production facility are located in Atlanta, Georgia, which is where Kristen hails from as well. She is also the first female chocolate maker in the United States. An important specification is that chocolate makers start with the unroasted bean, chocolatiers start with something called chocolate liqueur, after the beans have been roasted, shelled, and ground into a paste. The reason I was originally drawn to Cacao Atlanta was the bars, but one of the interesting things about Kristen, is that while most chocolate makers stick to making bars, she also uses the chocolate that she makes for her own line of truffles. She actually began her chocolate business by creating a variety of herbally infused truffles, which were not only delicious, but also contained healing properties.She is now heavily involved in sourcing the beans for Cacao Atlanta. She has developed relationships with all of the growers that she works with and considers them to be her friends. Once she decides to buy from someone she goes and participates in the harvest. She is also focused on working with farmers to improve all aspects of the production process, such as fermentation. Recently, she has been assisting the University of the West Indies in developing a documented fermentation method.
Love Bar (Patanemo) Straight Up 75% from Venezuela is one of my new favorites. This bar has a smooth caramel intensity, cushioning your senses with just the right amount of sweetness, so that you only notice the rich cocoa flavor. I think it was Oscar de la Renta that said something to the effect of, “When you make a dress for a woman, you want people to look and say, “What a beautiful woman!” not “What a beautiful dress!”.”
The logo is a flying cocoa pod.
http://www.snakeandbutterfly.com
Caught in action, talking about bean to bar.
These are the owners of Snake and Butterfly. From left to right, Celeste Flores, her father Vince Flores, and the guy in the hat as Vince told me. It turns out his name is Ben Bulik and it turns out he does research and development for Snake and Butterfly. They are located in Campbell, CA and I fully intend to go and check it out at some point.
What initially caught my eye in this box of chocolate bars was the third one in from the left. I had never seen a bar from Belize before. However, I seem to be following a trend because I tasted a Venezuela 75%. It was rich and savory in a way that I haven’t tasted in a chocolate before. There was just the slightest suggestion of citrus at the end. It was bold, yet soft around the edges.
Brett (above) and Tim, his friend in the New York office, started Madecasse after being Peace Corps Volunteers. Their term of service ended, but their lives had become intertwined with those of the people with whom they had been living and working. They knew that 85% of the worlds cocoa comes from Africa, but only 1% is made there. Brett and Tim decided to create a company that would produce in the beans country of origin, but still sell to consumers in the United States. As a result four times more income is generated for the workers in Madagascar than if beans were shipped for production.
I tasted their Madagascar 70% and it is one of the juiciest chocolates I have ever had. The taste of berries floods your mouth. I would say blackberries with a little cranberry tartness. The interesting thing is that the fruitiness doesn’t linger. It recedes and the flavor of pure cocoa lingers and cleanly fades away.
Here is a list of the exhibitors if you want to explore.
SLO Down Wines strikes a pose.
They featured their wine “Sexual Chocolate”, which also has one of the most entertaining wine labels you will ever read. Chip, in the hat, is one of the winemakers.
As it turns out there was also wine tasting! How do you make a good thing better?
There will be an International Chocolate Salon Part II
Chocolate Explorer 
Great blog! Really informative and fun to learn about the stories behind the different chocolates. The story behind the Madecasse chocolate was really interesting – a creative, inspiring, socially conscious approach to chocolate making.