Archive for the ‘Chocolate’ Category

Chocolate Terroir

A sampling of our selection of Madagascar and Ecuador bars

Earlier this month we posted part one of my interview with Carla D. Martin, “Professor of Chocolate” and Lecturer in the Department of African and African American Studies at Harvard University. In part one we talked about the meaning of “craft chocolate” in North America, both to the producer and the consumer. In this post I asked Carla to talk about what I consider to be two of the most interesting aspects of food production — terroir and cost.


Carla D. Martin

Carla D. Martin

(Rob) Let’s talk about chocolate terroir – can you really taste a place?

(Carla) Definitely. There’s a lot of useful debate around the concept of terroir in chocolate – e.g.  are you tasting genetics or place? – that will likely push these concepts further over the next several years as research into heirloom cacao improves. To put it simply, there are many complicating variables – climate, soil type, bean variety, post-harvest conditions, chocolate manufacturing, etc. – that play into the expression of flavor from a variety of cacao of a certain origin. Right now, I would recommend explore this with some of the bars made from cacao from the Akesson farm in Madagascar, such as the Dick Taylor, Patric, Ritual, and Rogue selections marked “Madagascar” or “Sambirano.” Another great cacao to try is from Vicente Norero’s farm in Ecuador, comparing the taste of bars marked “Balao” or “Camino Verde”. These bars are all made from a mix of varieties of high quality cacao grown on the same farms, and will allow you to explore the different expressions of cacao from the Sambirano Valley of Madagascar – fruity plums, berries, jam, citrus, raisins – and of the Balao region of Ecuador – floral, green, herbal, nutty, woody. If you’re able to get your hands on one of Toronto-based Soma Chocolate’s Little Big Man bars, you can even try the two origins blended together – it’s bold and punchy and fun. And of course you can experiment with lots of other types of tastings to get to better know chocolate and the concept of terroir.


(Rob) You briefly mentioned fair trade last time, what about the costs of production globally? Some of these craft chocolate bars are definitely on the pricier side, can you talk a little bit about cacao pricing and the global production process, both for farmers and for chocolatiers?

(Carla) In teaching about chocolate, I’ve encountered a lot of mixed reactions to the comparatively higher costs of craft chocolate. I would say that, if anything, when we consider issues of labor rights and ethics, chocolate as we know it is considerably underpriced. By the end of the semester studying chocolate, the majority of my students agree that something’s gotta give, and we simply have to adjust to paying more for cacao and chocolate.

Some quick facts about all of this: Of those who profit from the cacao-chocolate supply chain, farmers typically get the smallest percentage, roughly 3-6% of the pie depending on how you measure it. This is really low and does not adequately compensate farmers for their work on such a labor intensive crop. The majority of cocoa farmers operate small scale farms and exist in a fragile economic state. This is especially true of farmers in West Africa, where approximately 75% of the world’s cacao is currently grown. Poverty in cacao production disproportionately affects women and children – many of whom are living well below the poverty threshold. Cocoa is sold as a commodity, priced by weight. Farmers are not compensated for their labor, but for their crop yield, and a combination of the lack of access to education and funds to invest in proper farming techniques and the effects of plant disease and climate change limit farmers’ ability to increase production. Big Chocolate’s industry solutions are presently focused on what they dub “sustainability” – a euphemism for profitability through increased yields – as ways to increase farmer livelihoods and encourage young people, who are quitting farming out of common sense self-preservation, to continue the tradition. Fair trade structures are limited in their ability to alter the course of this system, though they were never designed to operate alone, as they often are forced to do. Direct trade, like that currently practiced by Taza Chocolate, has much promise, but as the people there readily explain, it is intensely complex and still small in scope. Vertically integrated cacao-chocolate production, where chocolate is produced in the country of cacao origin, as seen in companies like El Rey, Madre, Lonohana, Claudio Corallo, and Madécasse, also deserves greater support and attention.

I like to tell my students that the market is saturated with impulse-buy chocolate products that are cheap because they can be, because we designed them to be that way. These products contain little chocolate to begin with, their ingredients and manufacturing benefit from economies of scale, and they are part of a legacy of the exploitation and devaluation of labor and unequal post-colonial trade agreements. Suffice it to say that cacao pricing as it exists today has far too little to do with ethics and quality and far too much to do with making a buck for the already-wealthy.

The North American craft chocolate market, too, is part of this legacy, as we all are, but it is much too small to significantly alter the overall state of the industry at present. Nevertheless, craft chocolate is a part of the incremental change necessary toward bettering this system.

And, to bring it all back to the quality of the products, consider the case of the Rogue Chocolatier Porcelana 80% bar. This is a truly unique chocolate bar, made from rare, high quality, expensive Venezuelan cacao – outlandishly costly per ton when compared to the commodity price of cacao, but outlandishly special, too. According to those who have followed chocolate much longer than I have, there was one other 80% Porcelana bar in the past 20 years or so, from Italy’s Domori. So this is almost certainly a one-time bar; try it now or forever hold your peace. Formaggio Kitchen retails this bar for $18.95; it is one of the priciest on the market. But this is an exceptional chocolate bar that you can savor over the course of a week or even longer if you want to. You can stock up on it and return to it time and again. I’ve got several in my stash and have enjoyed tasting its nutty, tahini-like quality then being surprised by its creamy, peachy notes on numerous occasions already. Giving this bar as a gift and seeing a friend’s face light up at the experience is a blast. If this were a bottle of wine with a similar story behind it, what would it go for? $80 dollars? $180 dollars? $1800 dollars? Who knows, but the point is that there are many reasons a Rogue Porcelana bar should cost a lot more than a Hershey’s Special Dark, currently going for $2.19 at CVS.



Stay tuned for part three of my interview with Carla D. Martin! In the meantime, you can catch up on part one, stay up-to-date on the latest chocolate-world happenings on Carla’s blog, and follow new updates to our chocolate selection with our newsletters.


Rob Campbell is a culinary adventurer, world traveler, science geek, and also the blog manager at Formaggio Kitchen Cambridge.

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Formaggio Kitchen Chocolate  Section

A snapshot of part of the Formaggio Kitchen chocolate section

Not many people get to study food for a living, but even fewer study chocolate. Carla D. Martin, a Lecturer in the Department of African and African American Studies at Harvard University and “Professor of Chocolate,” studies social issues in the cacao and chocolate industry, from production and processing to personal consumption. She has also co-taught our class on chocolate here at Formaggio Kitchen, and stops by regularly for her favorite bars.

The world of chocolate, and North American craft chocolate in particular, has exploded in the last few decades. Building off of the rising popularity of fair trade and single origin products in the 1970s and 1980s, the French companies Bonnat, Valrhona, and Cluizel were the first to introduce single origin chocolate, bringing the concept of terroir formally to the world of chocolate consumption. Today, the number of artisanal, single-origin chocolatiers has skyrocketed, with our selection of around ten different producers making up just a small sampling of U.S. craft chocolates. When I first started trying the chocolates in our selection, I found defining craft chocolate, let alone picking a bar, pretty overwhelming. As part of my personal education efforts I sat down with Carla to talk about her views on the exciting world of North American craft chocolate, and what it all really means for chocolate lovers!


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Xocolates Aynouse l'Artesà - Olive Oil and Candied Orange Peel Bars

Xocolates Aynouse l’Artesà – Olive Oil and Candied Orange Peel Bars

In February 2013, while Ihsan and I were visiting our friend Pere Planagumà (head chef at the restaurant Les Cols in Olot, Catalonia), we stopped in the ancient historic city of Girona for a food show and discovered chocolate maker Francisco Javier “Xavi” Rodriquez Perez. Actually, Xavi recognized us — he used to be the chocolatier for another Catalan chocolate company. It was a nice reunion seeing Xavi and to learn that he decided to open his own company Xocolates Aynouse l’Artesà in the town of Agramunt. (more…)

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A Representative Selection of Our Top 10 for 2013

At the end of each year, staff members at all three of our shops – in Cambridge, the South End of Boston and in New York – fill out a staff survey. We reflect on what we have tasted over the course of the past year – moments where we were surprised (both pleasantly and unpleasantly), new and exciting food experiences, as well as the flavors we found ourselves returning to time and again. We pick our favorites and share memorable moments. Some tried-and-true items appear in our survey results year after year – other items are new and exciting finds from the current year – goodies in this instance that distinguished 2013 from all others. Here are our top ten picks culled from this year’s survey results! (more…)

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A Representative Selection from our Holiday Gift Guide

Do you have a food lover, budding chef, charcuterie aficionado or chocolate fiend in your life? Short on gift ideas? Not to worry – we’ve got you covered! Our staffers thought long and hard to come up with their top picks for what they would give to food-loving friends, family members and loved ones – here are the results: (more…)

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Naive Chocolate

Domantas Užpalis is the creative chocolatier behind Chocolate Naive. Based in the small town of Giedraičiai, Lithuania (population of less than 1,000), he is one of very few bean-to-bar producers in Europe. Domantas does everything from sourcing the cacao beans, to roasting, winnowing, conching and tempering, all in a small farmhouse next to lake Kiementas on the Eastern side of Lithuania. (more…)

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Idilio Chocolate - No. 3

We are very excited to introduce Idilio Origins chocolate bars to our shelves. Idilio was the first Swiss chocolate company to specialize in finding the best cocoa plantations to make single-origin, single-plantation bars. Working hand in hand with farmers, Idilio oversees everything from harvesting to fermentation before the beans are then sent to Switzerland where the beans are transformed into beautifully refined bars of chocolate. (more…)

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