By Corinna Arcellana Nuqui

Of all the sweets, chocolate attracts some of the most ardent devotees. The different subsets of people who love chocolate are charted, courted and drawn in, catered to by a whole range of purveyors. There is always a place for every thing and a season, and the holiday rush perenially has bakers and sweet-makers tripping on both sugar and the desire to please.

A quick survey of what’s available in the local market yields diverse forms, but these days, entire stores and kiosks centered around the very idea of chocolate multiplying faster than one can say, “serotonin rush.”

Single Origin Chocolate

Single origin chocolate has become a popular buzzword among chocolatiers looking to distinguish their products from the rest. Single origin chocolate uses cacao beans sourced from only one particular region. Just like wine, chocolate can carry the distinct flavor characteristics of the place of origin of its cacao. Thus, it is said that single-origin chocolate boasts flavors more distinctive and pronounced than the regular variety, which is usually a blend from multiple sources.

At a recent four-day chocolate buffet at the Lobby Lounge of the Edsa Shangri-La Hotel, Chef Simon Badertscher of Felchlin demonstrated the art of preparing truffles for degustation from single origin chocolate, notably the Maracaibo Classificado. For those who enjoy high cocoa liquor percentages, three single-origin chocolates are now available at the Edsa Shangri-La Pastry Shop in understated packaging: Maracaibo Classificado at 65% cocoa liquor, Hacienda Elvesia Dominicaine at 74% cocoa liquor, and Cru Sauvage Bolivia at 68% cocoa liquor, all using Felchlin chocolate.

When tasting these items, one should start with lower percentage Maracaibo, move to the Bolivia which was conched 60 hours, then to the Elvesia Dominicaine which was conched 72 hours. Conching is a slow mixing and processing through fine roller-like machinery to yield a smooth chocolate without harshness. Each particular chocolate had a distinctive profile. The Elvesia had flowery currant notes, the Maracaibo had orange blossom notes with a raisin finish, and the wild Bolivia had intriguing prune and vanilla notes. Aficionados would be pleased to note that the portioned bars are available at very reasonable prices compared to prices abroad for the same products.

Read the full article in the November-December issue of Baking Press, incorporated into the November-December issue of F&B World Magazine