Trend Bean to Bar involving the world. But I don't know what it is Bean to Bar. Therefore, in this series, we will introduce the "World of Bean to Bar" in three parts, using "Minimal", a pioneer of Bean to Bar in Japan, as an example.
Part 2 is about "How to enjoy a single origin" where you can taste chocolate made from cacao that differs depending on the production area and variety among Bean to Bar chocolates.
Bean to Bar is a manufacturing style in which cacao beans are purchased and commercialized in-house. Most of them are made only with cacao beans and sugar, so it is possible to make chocolate that makes the most of the individuality of cacao.
◆ Taste, various
According to Minimal, there are five main keywords for the characteristics of Bean to Bar chocolate.
(1) Diversity of materials So-called single origin. The "taste of the ingredients" of cacao beans, which varies depending on the production area and variety, is expressed.
(2) Maker Even if the same cacao is used, the taste and design will differ depending on the maker. Like a bonbon (bite-sized chocolate) that combines various materials, the individuality of the maker comes out.
(3) Because the cacao of the fusion material is clear, a deep world is created by "pairing" and "mariage" with coffee and wine where the material lives.
(4) Beauty / Health Since cacao contains plenty of polyphenols, it is supported by people who care about beauty and health. The superfood "Cacao Nibs", which is gaining attention, is also crushed cacao beans.
(5) Freshly made chocolate also has "freshness". Bean to Bar, which is often manufactured in our own workshop, has the characteristic of being able to pick up freshly made products. It seems that the flavor will change even for two weeks, and that change is one of the pleasures.
◆ Taste with all five senses
Chocolate also has a way to "tasting" like liquor.
First of all, "vision". Observe the color and luster of chocolate. Then, after enjoying the scent using "smell", you can feel chocolate by "hearing". It is said that when you break chocolate that is stored at an appropriate temperature, it makes a crisp sound. Then, you can feel the flavor and taste with "taste". In addition, the scent has the same transition as wine, with the first note that is felt at the beginning and disappears quickly, the body note that is based on "warm aroma", and the last note that is felt as a lingering finish.
Of course, you are free to enjoy chocolate, but you may discover something new by facing it carefully.
◆ Various tastes
In fact, I tasted the chocolate "Minimal Flight 2016", which is "only cacao beans and sugar". A set of chocolates made from cacao beans from 8 countries on 3 continents for Valentine's Day.
The lineup is "Nicaragua," "Haiti," "Colombia," "Tanzania," "Madagascar," "Ghana," "Indonesia," and "Vietnam." Both are named after the origin of the cacao beans.
Is it "Ghana" that comes to mind? It's also familiar as a product name for a certain chocolate. In fact, 70-80% of Japanese chocolate is Ghana. However, that of Miniamal was different from what I imagined in Ghana. If you think it smells like dried fruit, the bitterness of cacao slowly soaks into it ... You can feel a complex “change”. Is this the original taste of cacao?
Most of the chocolates distributed in Japan are mixed with milk and fresh cream, so when it comes to "only cacao and sugar", it feels like something completely different. Some people like chocolate, but they don't like Bean to Bar chocolate, which gives them a savory and cacao feel.
Let's go back to tasting. The most impressive of the eight was Haiti. There is a fermented feeling like amazake in the aroma like almond, and it is a mysterious feeling. Also, from "Indonesia", I felt a spice reminiscent of local cuisine. In order to bring out this characteristic, it is said that it intentionally leaves a crispy "bean feeling". I really like the scent of spices that go through my nose. It is a taste that you want to match with wine.
"Nicaragua" has a "fresh" floral scent at the beginning. It seems that the astringency is delicate, so it seems that you tend to feel the acidity strongly, but the balance between freshness and acidity is very good, and it made me feel refreshed.
The first Bean to Bar chocolate I ate had the impression that the richness of dairy products was not felt, and the changes in the aroma and taste of each were directly felt. The image of biting coffee beans as they are may be close.
◆ Expand the world by "eating and comparing"
The most recommended way to enjoy single origin is to eat and compare. Different cacao in the same shop, or different in the same cacao shop. Enjoy the difference in color and aroma as well as the taste by arranging them in various ways. The world of Bean to Bar is where you can enjoy cacao with all your five senses.
(The third and final episode will be posted on February 1. Introducing "Minimal chocolate making," which is unique among Bean to Bar makers.)
