Often contrasted with “commodity chocolate,” craft chocolate is typically:
– made in small batches;
– from high-quality, traceable cocoa, where beans have been sourced for proper fermentation, drying, and storage;
– with the goal of being savored for flavor, balance, length, and complexity.
The place of manufacture is also often clearly stated for craft chocolate.
Makers of craft chocolate may adopt a “less is more” approach, using only cocoa solids, cocoa butter, and minimal sugar. They will typically roast the whole cocoa bean, and conche to reveal what they consider to be the cocoa’s optimal flavors in the finished chocolate.
Craft chocolate makers often pride themselves on using ingredients that are readily recognizable, and typically present in home kitchens. They tend not to use artificial preservatives, flavor enhancers, bulking agents, and so forth.
They may also prioritize paying above-market prices for cocoa, as well as environmental protections at origin.
Consuming craft chocolate is about “savoring,” not “scoffing.” Savoring chocolate allows us to appreciate the flavors of the cocoa bean. It takes 5-30 seconds for all the flavors to emerge, so consumers need to sit back and enjoy the journey.
In contrast to savoring, “scoffing” chocolate is about the “bliss point” combination of sweet, salty, and fatty tastes. These appear in less than half a second, and make you want to just keep getting that sugar, salt, and fat hit. When scoffing, the chocolate is incidental – it’s “just” another commodity ingredient.
Próximamente versión en español
Authored by
Spencer Hyman, Partner and Co-Founder at Navigator Commerce, Inc. Cocoa Runners
Distributor / Retailer
References
“What is craft chocolate?” Cocoa Runners, not dated (accessed February 15, 2023)
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