The Tropical chocolates you should try
Rating:
Loading..."Cocoa entrepreneurs" with a new approach, in their battle with climate change - the introduction of tropical tastes that sweeten the chocolate business.
Soy sauce and nudle flavor will hardly be your first taste choice when choosing chocolate, but the number of manufacturers with a tropical approach is growing even in unexpected places.
In Ho Chi Mihn, chocolate makers have discovered that cocoa delights can be flavored and flavored by Fou (a traditional Vietnamese soup). Producers of chocolate in the Philippines mix soy sauce with chocolate, and in Indonesia, chocolate is made with a sense of "tobacco aftertaste".
Producers are basically small cocoa farms, processing grains to perfection, shaping them in chocolate marriages. Although distinguished by the unique application of the flavor, they are close to taking a tremendous risk.
Here are the tastes that bring to their discoverers awards from the London Paris shows and are already winning thousands of supporters of chocolates around the world:
Marou Faiseurs de Chocolat, Vietnam
Marou's coconut beans are grown in Vietnam, near the Mekong River Delta, which is surrounded by sedimentary soil and red vulturally rocky cliffs along the Loam Dong province. Different types of soil give each grain a distinctive flavor, while shaped, finished chocolate wrapped in hand-made decorative paper erupts from the mixed flavors of fruits and spices.
The most intriguing type of chocolate from Vietnam is the Chocolate Chocolate. It is composed of the kaleidoscope of the ingredients: star anise, cardamom, coriander, dill, cloves, cinnamon and pepper. In fact, these are the ingredients of the traditional Vietnamese, traditional Sou soup, but without the veal.
Krakakoa, Indonesia
Krakakoa Executive Director Sabrina Mustopo focuses on climate change and agribusiness, and is based on its company six years ago with the idea of helping farmers in Indonesia to find a larger market exposure.
Their chocolate variety includes the palette of the tastes of: sea salt, pepper, chili, cinnamon and ginger. Their most popular product is chocolate with zero sugar and 100% black chocolate made from Sumatra beans.
Chocolate Concierge, Malaysia
Ong Ning Geng took several years to find the perfect chocolate balance for his own seed production in Malaysia. He founded his Chocolate Concierge in 2015.
He recruits beans from local farms. He himself owns coconut farms to control the fermentation process by cultivating different flavors and types of hay beans. The company exports small quantities of chocolate to Singapore, Thailand and Vietnam.
Small flies that pollinate the beans are settled in the trees that have been abandoned by the farmers. "I love this connection with nature, what I can see and touch, and it also reminds me that we have to treat nature and eat responsibly." - says Geng.
His fermentation period is the longest in the world - 71 days instead of the standard six. It gives them a different flavor based on Malaysian traditions like: tangy asam laksa, sweet onde onde and cendol (frozen dessert covered with green jelly).
Theo and Philo, Philippines
Philo Chua, owner of Theo and Philo Artisan Chocolates, left his job as a web developer in the United States in 2007 at the age of 28. He returns home and fumes to develop his own chocolate series in the Philippines. He wanted to produce something of a world class, without palm malt or other addictive, typical ingredients. After long research, he found the right technology and cocoa suppliers. In 2010 he made his first chocolate.
Chua experimented, adding candied lime and whole black pepper as well as a mature banana. But the taste was not good enough, so he added caramel and sesame seeds to recreate the taste of a favorite local breakfast - a toasted banana called turon. Indeed, his inspiration comes from local delicacies such as abodo (soup with meat, salt and vinegar), calamansi (lime) and green green mangoes. His chocolates also have a flavor of soy sauce, black sesame and cashew nuts.
Source: Bloomberg Finance L.P.
Photo: Pixabay
Trader Martin Nikolov Read more:
If you think, we can improve that section,
please comment. Your oppinion is imortant for us.
