Wednesday, April 24, 2013

Belcampo - Belize Batch #1

A Bar Is Born - At Belcampo Belize
April 24, 2013

Being present at the start of something great is always a pleasure. And, today I had the great pleasure of witnessing the creation of a new production cycle (Batch #1) of chocolate being made, with new equipment at a new facility, at Belcampo Lodge and Farm (Punta Gorda, Belize).

Belcampo's Belize location (showcasing chocolate, rum and coffee production, with a focus on agricultural tourism) is situated in the Toledo District of Southern Belize. Toledo is to chocolate in Belize what Napa is to wine in California.

Following a short workshop and comparative tasting in the "chocolate building", cacao beans were carefully measured and poured into a roaster. Roasting times and temperatures were carefully graphed and recorded, so that optimal results could be duplicated later.

A very impressive and efficient winnowing machine got rid of the thin membrane covering the cocoa beans after roasting. (And leftover shells were ejected into a bag, ready to use as compost in the garden.)

Next, cocoa nibs were weighed and loaded into a larger machine that would grind the bean pieces into an aromatic cocoa paste, that would eventually become dark flowing, molten chocolate.

The last, and not the least, step: chocolate was put in a liquid-cooled/heated tempering machine, where it would be heated and cooled to just the right temperature to form crystals that would lock into place. All the while, humidity levels and room and water (surrounding machine) temperatures need to be monitored carefully.

When done correctly, a good temper yields chocolate bars that are solid and break with an audible snap. (Easier said than done; tempering can require some patience.)

Eventually lovely rich tasting dark chocolate bars emerged, some with fresh cacao nibs, putting chocolate on the map for Belcampo. Thank you to Seneca, Mara, Kelly, Maynard and many others who made tasting these bars possible.


Stay tuned for pictures and more details this coming week.

Note: Posts and Pictures will be delayed this week due to travel.






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Mole bar - April 24, 2013

Chocolate of the Day: 

Casa de Chocolates
Mole bar
Good +
Weight: 1.445 oz. (40.85 g.) / 2.89 oz. (81.7 g.) total bar
Calories: 215 calories (estimate) for 1/2 bar
Cost: $7.00 for one bar
Purchased from: Casa de Chocolates table at the Chocolate Salon, San Francisco, CA

Today was Day #3 of Chocolate and Latin America Theme Week.

There are many variations on the ground spice blend that is mole. Most people are familiar with mole sauce that is served with chicken and other savory dishes. The deep brown version of this sauce usually contains cocoa, giving it a rich, earthy, spicy flavor.

Today's Mole dark chocolate (61% cacao) bar from Casa de Chocolates (Berkeley, CA) was made with 11 spices and chiles -- and contained almonds and pumpkin seeds. This bar was also vegan and gluten free.

This bar had a sweet, spicy kick to it that intensified toward the end. The chocolate base was smooth and not overly strong or acidic, so the spices occupied center stage with this offering.

Note: posts and photos will be delayed this week due to travel. However, the daily chocolate eating will continue.


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