Common Misconceptions:
- The Darker roast the better…
- The Higher cacao content the better…
- It has to be made in Belgium, Switzerland, Italy, or France…
- The best cacao comes from a certain region…
- A certain variety is better than another…. (Criollo, Forestera, Trinatario or other Hybrids)
- It has to have high acidity
Although chocolate is one of the most enjoyed ingredients in the food industry which appeals to a broad array of consumers, it is often written about in food publications without sufficient research. For Instance, if a journalist wrote that Shiraz is a better wine than Chardonnay, or Brie is a better cheese than Rind-wash cheese he/she would be discredited. However, if the same person writes that a dark roast 75% cacao content Criollo chocolate is better than a fine milder roast Belgian style 54% Forestera cacao it is commonly accepted.
My point is that each type of couverture chocolate of the same quality has value in its own right!!!
If you match a high cacao, dark roast, high acidity chocolate with delicate flavours such as strawberry, watermelon, or pistachio it will overpower them. But this type of chocolate is ideal on its own or with Cognac or citrus. The Belgian style medium roast Forestera based chocolate goes well with hazelnuts, mocha and fruits. Some Criollo beans have tropical fruit characters which clashes with nuts or coffee and others have coffee characters which clashes with fruits. At Anvers we have searched for a balanced chocolate that can be used in most scenarios. It is made of 64% Cacao: a blend of 2 cacao varieties, roasted medium/dark, high cacao butter, medium acidity; a well-balanced chocolate.
Good quality couverture chocolate can be made anywhere in the world!!! -a bold statement that might make some so-called purists (or PR machines) sit up. But if you think about it, equipment, skill, and experience can travel, and none of the European countries grow cacao. Add to that that the European Union allows 5% replacement fats to cacao butter you realise that quality can no longer be related to a specific country.
Neither can quality be related to a specific growing area. However styles of chocolate and variety can, but other factors need to be kept in mind: the unpredictability and inconsistency of the weather affecting crops, the type of fermentation, roast, and recipe.
My suggestion: Use your own palate and experience to create your signature style and don’t restrict yourself to other people’s perceptions but always stick to the basics of quality!!!