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.
The third and final episode is about "Minimal chocolate making," which is unique among Bean to Bar makers.
Bean to Bar chocolate, which is often made only with cacao beans and sugar, is said to give you a better taste of cacao. You can enjoy different worlds depending on the varieties, production areas, and makers of cacao.
◆ From fermentation by yourself
The raw material for chocolate is cacao, but the freshly harvested cacao fruit tastes completely different from chocolate. "Fermentation" is the key to producing "chocolate taste". Chocolate can be said to be a member of the same fermented foods as natto and cheese.
While most chocolate makers import fermented and dried beans, Minimal handles it in-house from fermentation. A set has been created that allows you to enjoy the "difference in fermentation of the same beans" that can only be made with Minimal.
◆ Taste the "difference in fermentation"
"Tasting set-Philippines cacao, original fermentation 5 types set-", which is a set of chocolates with different fermentations, is a set of 5 fermentation methods arranged by purchasing one type of beans from a single farm from the Philippines and changing the enzyme. It was made with. Available from No.1 to No.5.
No.1 is fermented by the conventional method. It is a chocolate with a mellow sweetness. On the other hand, No. 2 is fermented to produce more sour taste. It will be a little fragrant. In addition, No. 3 seems to have intended the production of amino acids, and at first I felt a citrus-like juicy "fruit taste".
No.4, which uses lactic acid to reduce astringency and produce acidity, has a light sweetness with less bitterness left on the tongue. I ate such a refreshing chocolate for the first time. There was a staff member who asked, "Is the taste light?", But I was surprised that the impression would change just by reducing the astringency. And the last No. 5 seems to activate the fermentation itself. It was a refreshing sweet and sour taste, "Oh, it's fermented!"
Bean to Bar chocolate that you can enjoy not only "difference in beans" but also "difference in fermentation". Isn't it one of the ways to enjoy Bean to Bar, where you can see the creator's face more?
◆ The world of Bean to Bar where you can taste cacao
"Bean to Bar" is a trend that is popular in the world of chocolate. It is slowly spreading to Japan. Chocolate sweets with a shining sense of chocolatier are good, but if you know Bean to Bar, you will love chocolate even more. When you meet, listen carefully to the "recipe" and taste it with all five senses. A piece full of love for beans will show you a new world.
(See also the 1st " Manufacturing style that makes the world trico " and the 2nd " How to enjoy single origin ".)
