by Paige Donner
Can chocolate have cuvées, like fine wines do? That is the premise on which these two new fine chocolate releases are based upon by the Valrhona team of expert chocolate makers.
Valrhona is based in the Tain l'Hermitage region of central France. Most people don't realize it but the likes of famous chocolatiers (Patrick Roger for example) and patissiers (Pierre Hermé for example) source as much as 140 tons of Valrhona chocolate - per year! - for their masterful creations.
Championed by Frédéric Bau, the Chef Patissier and Creative Director of Valrhona chocolates, each year the famed house sources different specific locally grown cacao that has exceptional aromatic qualities. This year those two "cuvées" have been sourced from Haiti and Bali. The initiative was born in 2008 and falls under the name of Cuvées de Sourceur Valrhona. The cacao that is sourced is grown in exceptional terroir, a singular history and rare aromatic qualities.
http://www.youtube.com/watch?v=XpU49DnSYHo
Cuvée Sakanti Bali 68%
This year we are delighted by the Cuvée Sakanti Bali 68% that exhibits Fruity and Chocolate-y qualities. To best experience the aromatic character of this chocolate, close your eyes, open the packet of chocolate and inhale the bananas flambé and roasted caramel scents.
The cooperative in Bali which produces this cacao was discovered by accident in 2013 by Valrhona's 'sourcing expert,' Julien Desmedt. Sakanti means 'glittering' in Balinese and this cacao has an uplifting acidity marked by its fruity notes, followed by intense chocolate with subtle bitter notes.
Fruit associations of this chocolate cuvée: Banana, grapefruit, mango; Spice notes: frensh coriander Aromas: cognac, acacia honey Dried fruits/nuts: Almonds, pine nuts, mint.
The optimal use of this chocolate is for chocolate bars.
Cuvée Kilti Haiti 66% Fresh and Balanced
The notes here are a beautiful vanilla and wonderful acid balance. Valrhona's engagement with Haiti began in 2010. It was then that they decided to pioneer a project of 38 hectares of quality-grown cacao where the house piloted a regeneration of agroforestry which is based on bio-diversity even on the same parcel of land which allows, too, for more diversification of revenue for the producers.
The word 'Kilti' means 'culture' in Haitian. Often when we think of Haiti we think of images of climactic catastrophe. But there is a lot of richness to be discovered in this land, notably too its cacao.
The tasting notes of Kilti Haiti are a light acidity on first taste, which then yield to beautiful classic chocolate notes with hints of roasted dried fruits and nuts on a base of persistent sweet-bitter. NOTES: red fruits, pear, citronnelle; Aromas: baked cookies, ginger; SPICES: coffee, vanilla.
Best uses: chocolate bar, chocolate creams and ganache.
For an extra delightful experience, try pairing these chocolates with a range of deep, rich red wines and even other beverages such as saké, beer, tea and sparkling varietal grape juice.
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For more information about this and other Paris GOOD food + wine episodes please see Local Food And Wine https://localfoodandwine.wordpress.com as well as iTunes.
All music used is free of rights and royalty-free. Show Intro/ Outro Jazzy Paris background courtesy of BenSound Music.
This episode has been generously brought to you by Paris Food And Wine @ParisFoodWine http://parisfoodandwine.net and also Bordeaux Food & Wine @bordeauxfoodvin http://bordeauxfoodandwine.com
To contact Paige for hosting and speaking engagements and for media collaborations: http://Paigedonner.info
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