Tree to Bar Chocolate ; Grenada is Leading the Way

If you are familiar with bean-to-bar chocolate, then you may also be familiar with tree-to-bar chocolate. Making chocolate from bean-to-bar, starts with cocoa beans as the raw ingredient. The chocolate maker then roasts, crushes, and winnows (removes the shells) the beans, then grinds and refines them into chocolate, ages the chocolate, and takes the final steps of moulding the chocolate into bars.

 

 

Tree-to-bar chocolate starts from the raw cacao and generally occurs in the country of origin and at the cocoa farm. The farmer then ferments, dries and sorts the beans, and instead of selling their beans to cocoa exporters or chocolate makers, they take the next steps of making chocolate from them. This keeps more of the money earned from chocolate production at the farm, and in the country of origin. In some cases, chocolate makers call themselves tree-to-bar when they themselves or their family members grow the beans in one country, then convert them into chocolate in another. Either way, the chocolate profits are being kept within the farmer's family.

Grenada has become a hot spot for both bean-to-bar and tree-to-bar chocolate. With a population falling just short of 110,000 people and land mass of 344 square kilometres, this small Island has big plans for its cocoa beans.

As I mentioned in my last post, I attended the Grenada Chocolate Festival just over a week ago, and was able to see first-hand how chocolate-making-at-origin and tree-to-bar chocolate was done in Grenada. 

I should have started my tour of Grenada's cocoa farming and tree-to-bar chocolate at Tri Island Chocolate on Sunday (May 14th), where cocoa farm rehabilitation is in progress, and on-site chocolate making is at its beginning stages.  Unfortunately I arrived in Grenada a little too late for the day trip out there.

On Monday, the festival brought us to Belmont Estate, a beautiful historical cocoa plantation with a new chocolate factory at the plantation. The following days included two very different trips to Crayfish Bay, one for a tour of the bean-to-bar process, and another where I was able to 'be a farmer for a day'. And to top it all off, there was an amazing day at The Grenada Chocolate Factory.

Today I will tell you about all about The Diamond Chocolate Factory, and then the rest of the week we will explore the other chocolate makers in Grenada. Each day at the Grenada Chocolate Festival was so full of information and rich chocolate experiences, that I feel I need to spend a little extra time and page space highlighting each one.

Jouvay Chocolate and The Diamond Chocolate Factory in St. Marks, Grenada

As part of the Grenada Chocolate Festival, we participated in a tour of Diamond Chocolate Factory, where they make the Jouvay Chocolate brand. The chocolate is made in a former rum distillery operated by French monks in 1774, which was converted to a chocolate factory in 2014. We toured the grounds, where the ruins of the monastery still remain, then toured the factory through its large windows designed for visitors to peek in at the workers making chocolate.

The chocolate making equipment (conche and roll refiner) at Jouvay had quite a good size to them - not as large as you might see at a traditional bulk chocolate 'factory', but much larger than many of the refiners used by craft chocolate makers.  Perhaps it is the mix of cocoa beans used for the chocolate, or the separate conche machine that gives Jouvay chocolate a much sweeter and less acidic profile than the other chocolate makers' products that I tasted on the Island. 

Jouvay offers a wide enough range of dark chocolate, including a 60%, a 70%, a 75% and a 100% dark. Some cocoa butter and nibs and beans were also sold on site.

Jouvay's 100% dark chocolate bar is certainly on the sweeter side of the scale for an unsweetened dark chocolate, and is very creamy in texture. It has a green taste to it, like mixed salad greens or kale, with some splash of green fruit like kiwi and a touch of under-ripe lemon. And it is a complete contrast to the very bold taste of The Grenada Chocolate Company's 100% dark chocolate bar, which is fruitier, has a stronger roast taste and holds more acidity.

I personally enjoyed Jouvey's 75% dark chocolate more the most of their product line-up because it was mild and sweet overall, yet full of cocoa flavour, with floral notes and some fruitiness, low acidity and a slight fruity and earthy aftertaste. Although I suspect that many people who eat sweeter dark chocolate might prefer the 60% or the 70% bars, which were light and creamy with some earthy tones, a medium roast taste, and mild fruit flavours.

Jouvay Chocolate is a farmer-owned chocolate company, which partnered with L.A. Burdick, a chocolate bonbon and truffle maker in the U.S., to create delicious tasting chocolate intended to ensure the cocoa farmers retain more of the profit. 



Jouvay Chocolate bars found in the IGA Supermarket in Spiceland Mall
across the street from the Grand Anse Beach.

The chocolate bars can be found all over Grenada, including in the café and shop attached to the chocolate factory, or in the airport shops. I found some at the gift shop at True Blue Bay boutique resort where I stayed, as well as at the large grocery store just across the street from the famous Grand Anse beach.  Be sure to pick up a range of these chocolate bars while you are visiting Grenada, they are tasty and a perfect gift for any dark chocolate lover in your life.

Tomorrow we will take a look at Belmont Estate, a large and lovely cocoa plantation, along with their new micro chocolate factory to create truly tree-to-bar chocolate on the farm.

For now, let's dream about Grenada Chocolate! I know I will. 

Relaxed me, enjoying the tour of The Diamond Chocolate Factory
in St. Marks, Grenada.  Can you tell I was on a 'chocolate high'?

I am at the Grenada Chocolate Fest!

If you are wondering why this blog has been rather 'quiet' for the last week or so, it is because I am traveling...for chocolate! I am in Grenada for the Grenada Chocolate Festival, an annual event organized by the owner of True Blue Bay boutique resort in Grenada. It is a week long adventure of cacao, cocoa farm visits, great food, and wonderful single origin chocolate. I am enjoying this festival thoroughly, which is why I haven't been spending a lot of time writing about it! But don't worry, I'll tell you all about it once I am back. Here are a few highlights to tide you over until then....

On Monday, we took an extensive tour of Belmont Estate, a cacao plantation in Grenada. While there, we learned about different types of cacao, growing cacao, seedlings, grafting, fermentation, drying cocoa beans, and more.

After, we had the most delicious lunch at Belmont Estate restaurant. Beautiful view and chocolate in my food, what more could I ask for?

Belmont then announced their launch of a new craft chocolate factory. Tree to bar chocolate is the way to go! All the ingredients they need to make chocolate are grown and processed right there on the farm (well, except maybe the sugar).

Yesterday we visited the Diamond Chocolate Factory for a short tour. This factory makes the Jouvay Chocolate brand.

Today we are heading to the Grenada Chocolate Factory, and learning all about Mott Green, and his important impact in the world of chocolate, and Grenadian cocoa.

Double Layer Chocolate Mousse Cheesecake - two recipes in one cake!

My birthday was about a month ago. And since it was a milestone birthday this year, I decided not to rely on anyone else to make my cake because - as I've learned over the years - no one makes cakes for a professional baker. Or so I thought. A cake was dropped off at my door on my big day. But I didn't know this before my birthday, so I went ahead and made an epic one for myself. So there was no need for fancy decoration (as you'll see in the photos), because this cake was just for me.

My cake preference is for something super chocolaty and rich. But to make a cake that is rich enough for my taste buds, I really must combine two cakes. And that is precisely what I did.

I LOVE chocolate cheesecake, and I LOVE chocolate mousse cake. So I decided to mix them together!  And I didn't want to bake, so I chose two no-bake recipes and got started.  I used gluten-free flour in the crust to cut down on guilt and just because I thought I'd mix it up a bit. This changed nothing on the deliciousness scale, but you can decide whether yours will be GF or not.

The end result is a delicious combination that is both rich and chocolaty. As a bonus, it can be pre-sliced and frozen, so you can pull out a piece and thaw it in the microwave for 10 to 20 seconds (or an hour just left on the counter) whenever you have a dessert craving!

Let's get to it. Here is the 'how-to' for this delicious cake...


Double Layer Chocolate Mousse Cheesecake Recipe

For the crust:

You need...

• 1/2 cup butter (set aside more for the flour-based crust)

        plus

• 1 package (or 2 to 3 cups chocolate wafer cookies, gluten-free or regular)

                      OR

• 2 cups GF or unbleached all purpose flour
• 1/3 cup cocoa powder
• 1/2 cup organic cane sugar, coconut sugar, or another dry sugar alternative

Crust Instructions:

1. Cover the bottom of a springform pan with parchment paper and butter the bottom and up the inside sides. Preheat the oven to 350 degrees F.
2. Melt the butter in the microwave in a heat-proof bowl or in a saucepan on the stove.
3. Crumble your cookies (if using) and place in a medium-sized bowl or place flour, sugar, cocoa powder in a medium-sized bowl and stir to disperse ingredients.  Add the melted butter to the mix and stir until mix is moist and crumbly. Add more butter as necessary.
4. Press into the bottom of an 8" or 9" springform pan, until smooth and even and covers the entire bottom.
5. Place your pan on a cookie sheet and bake in the preheated oven for just 10 minutes if using crumbled cookies, and for 15 minutes if using flour/sugar mixture crust.
6. Remove from oven and let cool in the fridge for a half an hour or until it feels cool to the touch.

For the no-bake chocolate cheesecake filling:

You need...

• 2 packages of cream cheese (2 250 gram packages), softened to room temperature (or packages fully removed and microwaved for 20 to 30 seconds on a plate or paper towel to reach room temperature)
• 2/3 cup sugar (organic raw cane sugar, or coconut sugar are fine)
• 1 cup whipping cream
• 7 ounces of semi-sweet chocolate (you can also use 70% dark chocolate, but you might want to increase the sugar by a 1/4 cup if you do)
• 1 tsp real vanilla

Cheesecake filling instructions:

1. Melt the chocolate over a double boiler or in the microwave for 1 minute on high, or 2 minutes on half power. Stir until smooth and set aside to cool slightly.
2. Whip the whipping cream in a stand mixer, or with a hand mixer, until fluffy and stiff (about 1 minute or less in a stand mixer, 5 minutes with a hand mixer). Transfer to another bowl (to free up your stand mixer bowl) and place in the fridge.
3. Place the cream cheese in your mixing bowl and beat until soft and fluffy, stopping every now and then to carefully stir in the bottom to ensure no lumps form.
4. Add the sugar and beat again until smooth (about 30 to 60 seconds), also stopping to stir in the bottom with a spatula so no lumps form. Beat for 30 seconds more.
5. Add the vanilla and beat in for 10 seconds.
6. Add the chocolate and beat in for 20 seconds or so until fully combined.
7. Gently fold in your whipping cream.
8. Pour the entire mix onto the crust ready in your springform pan. Spread around until the top is smooth and even.
9. Place the crust and bottom layer of the cake in the fridge to chill and set, while making your chocolate mousse.

For the chocolate mousse cake filling:
This recipe is modified, but originally comes from the Ghirardelli Chocolate Cookbook, Ten Speed Press, Berkeley/Toronto, 2007

You need...

• 2 cups whipping cream
• 2 cups of chocolate chips (preferably 55% to 65% dark chocolate - Ghirardelli recommends their 60% chocolate chips)
• 4 large eggs at room temperature
• 2 tablespoons granulated sugar (organic cane sugar works here)
• 1/4 cup hot brewed coffee or espresso

Chocolate Mousse Filling Instructions:

1. Whip the whipping cream in a large bowl to form light peaks. Set aside in the refrigerator.
2. Melt the chocolate in a double boiler (careful not to let any water drops drip into it or it will turn lumpy) or in the microwave for 2 minutes on half power in a microwave-safe bowl. Stir until smooth. 3. If over a double boiler, pull off heat while about 1/8 chocolate remains in lumps, so the chocolate does not overheat. Stir until smooth.
4. Whip the eggs with the sugar at medium-high speed for about 10 minutes (less if using a Kitchenaid stand mixer), until very fluffy and thick.
5. Stir the hot coffee into the chocolate chips rapidly but until smooth, and then immediately stir it into the beaten eggs, again rapidly. Gently fold in the whipped cream.
6. Pour the mixture over the cheesecake filling in the pan. Spread around until smooth.
7. Place back in the fridge and let set a least 2 hours (24 hours is good too) until ready to serve or to top the cake.

To serve the cake...

Run a knife around the inside edges of the springform pan. Remove the sides. Carefully transfer to a serving plate. Top the cake with chocolate ganache dizzled over it, chocolate shavings, cookie crumble, hazelnuts, raspberries or strawberries or whatever you prefer. Keep the cake in the fridge until ready to serve. Or seal in an airtight container (a box with a plastic bag sealed around it works too!) and freeze until ready to serve. Thaws in about an hour.

It's time to impress your friends! Although you might not want to share. :-)

Day 5 concludes 'A Zotter a Day' theme week with these innovative chocolates

With over 300 chocolate flavours, I could keep writing about Zotter Chocolate flavours every day for a year, but I do need to get some chocolate work of my own done. So I will conclude my 'A Zotter a Day' theme today and move on to chocolate making, recipe developing and some other chocolate makers next week.

Since I couldn't quite choose a favourite for the final day, today I will mention a few bars that I have enjoyed and really think you should try. I believe I have written about these same bars on the blog once before, but they are just so special and innovative that I want to be sure you haven't missed them.

Zotter's Labooko Milk Chocolate "Dark style" 70%, without sugar

You've likely heard of dark-milk chocolate, a whole new category of milk chocolate that has become very popular in recent years, but Zotter takes this category to a new level with its no-sugar milk chocolate. In fact, no sweetener of any kind has been added to the chocolate, making this an amazing treat for anyone who is trying to consume 100% dark chocolate, but just can't get over the bitterness.

Last week, I told you about East Van Roasters Mad Cashew bar, which takes the edge out of unsweetened chocolate by adding cashew butter and salt. This Zotter chocolate bar does the same thing: it takes the edge off the bitterness of plain chocolate with the addition of milk powder and vanilla. The creaminess softens the bitter cacao taste and creates a savoury, melt-in-your mouth treat.  Now, I am not saying this no-sugar chocolate doesn't take a little time to get used to for people who regularly eat 70% dark chocolate, but for someone who usually consumes 80% to 100% dark chocolate, they may even find the vanilla and milk sweet.

You can find this chocolate bar on the Zotter USA website here.

Mitzi Blue Never-Ending Strawberry, Strawberry & Yoghurt

A few weeks ago, I talked about the new trend in chocolate: chocolate makers are creating naturally bright colours of 'white' chocolate by grinding freeze-dried fruit directly into the chocolate. This adds both colour and strong fruit flavours that can't be beat. Zotter is participating in this trend (who knows, perhaps they started it?) with strawberry-chocolate combinations. My favourite though, is Zotter's Mitzi Blue disc, or wheel, which has a strawberry-yogurt flavour. And yes, I know there is a spelling difference between Austrian-based Zotter Chocolate and myself because, well, we spell yogurt differently here.

The reason why I like this even more than Zotter's strawberry Labooko bars is because the disc is so beautiful. It is the perfect way to treat yourself or someone else to chocolate. The design and package size makes it perfect for gifting. In addition, kids love it to. And the yogurt flavour is so distinct - from yogurt powder added to the chocolate ingredients -  that it tastes just like the flavour of strawberry yogurt (and you are less likely to drip this on your shirt at work).

Find out more on the Zotter USA website here about the Never-ending strawberry chocolate or any of the Mitzi Blue chocolates would make lovely gifts. I can't wait to try the Mango-blueberry or the beautiful Sky of Love chocolate disc.

And that ends the week folks! Stay tunes next week because I have a couple of recipes to share for chocolate cakes and chocolate-covered sponge-toffee. And I have a few articles on chocolate making equipment and great reads on bean-to-bar chocolate in the works, as well as some Canadian chocolate maker reviews.

***
Please note that although I wrote about Zotter for an entire week, I was not paid or compensated in any way to write this post. I paid for my chocolate (it was a birthday gift from me...to me :-)) and simply chose to tell you about it. I just like to tell you all about fun and tasty chocolate creations! Thanks to Zotter for making such great chocolate.

Day 4: Zotter Chocolate 'Challenge'; Panama or Belize cacao, Madagascar or Colombia?

Today we are continuing this week's theme of 'A Zotter a Day' with two Zotter products instead of one. I have decided to cover both because they are a part of a 'challenge' Zotter has put to its customers to try to identify different origin chocolates without labelling them directly.

Depending on the cacao used to make the chocolate,
each chocolate will have its own unique 'shade'.
This is one hint in Zotter's Challenge chocolate bars.

This cool line of chocolates by Zotter is in its Labooko collection of bars: the Contests. These are two-packs of chocolate bars, made from two different 'flavours' of chocolate. For instance, the Madagascar 75% versus the Columbia 75% pack offers one bar made from Madagascar origin cocoa beans and one bar from Columbia-origin cocoa beans, each with 75% cocoa solids for a good comparison of the natural origin flavours. The catch in these tasting 'contest' packs is that Zotter does not reveal to customers which bar is which. The package simply contains two chocolate bars, one on the right side and one on the left, unlabelled. And there is no secret answer anywhere on the package, nor on the Zotter website. Yikes, right? So let's take a closer look at some of the packs to see if we can 'win' the contest through taste.

Madagascar versus Colombia 75% dark chocolate challenge

Madagascar 75% vs Colombia 75% 'contest' chocolate bar set - for those who are not familiar with the taste of most Madagascar origin chocolate, this might be a difficult challenge. But if you've been around the chocolate block a few times, you'll instantly recognize it. If not from the lighter and slightly reddish colour, then from the fruitier and acidic taste.

The Colombia chocolate bar, which I am sure was on the right side of my package, was darker in colour (although not extremely dark). It offered deep roast flavours, earthy and some spice, with just a touch of fruit on the finish.  The aroma was sweet vanilla and spice.

This was an excellent pairing of chocolate origins. They were different enough to highlight the affects of origin on chocolate flavour.

You can also purchase just the Madagascar chocolate bar online here. And the Colombia 75% chocolate bar can be purchased on it's own as well here.

Panama Versus Belize 72% dark chocolate challenge


The Panama & Belize 'contest' is a bit more difficult. I actually wondered if the same two chocolate bars had been put in the package by mistake. https://www.zotterusa.com/labooko-pure-chocolate/301-contest-belize-72-panama-72.html

The one tucked into the left side of the package was very delicate, it is creamy and also has the taste of cream, perhaps fruity with some orange blossom, citrus and something I can't quite articulate.

The right-side bar has a roast taste, a little richer or more bitter in cocoa flavour, some fruitiness, and a little spice and definitely some floral flavours.

I had hoped the Zotter website would tell us some flavour notes on each chocolate, but it did not give away any secrets. This drove me a little bit crazy. I think the intention is to have the customer also buy each flavour in its individual packages, such as the Belize 72% (find it by clicking here). However, the Panama only comes in a milk chocolate so you won't be able to compare there, but if you can purchase the Belize and get that figured out, it may be an easy solution.

Since I didn't purchase the Belize bar on its own, I will have to keep guessing for now.

If you are interested in tasting packs like these, but want to know which bar is which, try Sirene Chocolate's duo packs. The Madagascar vs Ecuador really highlights the difference between two origin chocolates, much like Zotter's Madagascar & Colombia package.

I haven't decided which Zotter to feature tomorrow, on the final day of this 'A Zotter a Day' theme week, but I will after some more extensive tasting :-). Tune in tomorrow to find out!

Read the rest of the week....
Day 1: Zotter's Labooko Sheep's Milk Chocolate - great for people who are avoiding cow's milk
Day 2: Zotter's Mitzi Blue 'Dark Secrets' disc - perfect for gifting to a dark chocolate lover
Day 3: Zotter's Labooko Bolivia 90% - a great chocolate for vegans, Paleo diet followers and anyone who loves very bitter chocolate
Day 4: The Zotter Chocolate Challenge packs, Madagascar versus Colombia origin chocolate & Belize versus Panama origin chocolate

Day 3: Let's go darker with Zotter's Bolivia 90% chocolate bar

Have you been trying to get closer and closer to that taste of pure cacao by going deep into the dark? Dark chocolate, I mean. I recall the times when I would push myself to try (and learn to like) very dark chocolates. And that meant working my way up from 70% dark, to 80% dark, then on to 90% and 100%. And sometimes, just a little sugar is needed. Zotter's Labooko Bolivia 90% bar might just be the thing for you.

The taste is close to lightly sweetened cocoa powder. The aroma is the same. In fact, as I write this post, the open chocolate bar package is right under my nose and it is the same smell as when I opened a tin of baking cocoa powder yesterday.

As with other Zotter chocolates, the texture is purely delicate and super smooth. The chocolate is mild in its flavours, but a little dried apricot caught my attention, and flavours of intense espresso. There may be a little nuttiness on the finish. There is also a pinch of salt in the ingredients list, but I do not taste it. Some chocolate makers believe it brings out the flavours of the bean. Zotter Chocolate seems to include salt in many of their chocolates, although it is never detectable in the taste.

As far as 90% dark chocolates go, I like this one. It is also a great stepping stone chocolate as you work your way to tasting 100% dark chocolate. Buy it online from Zotter U.S.A. at: https://www.zotterusa.com/labooko-pure-chocolate/73-bolivia-90.html.

Tomorrow we will look at Zotter Chocolate's 'contests'. But what is the prize? Find out on Day Four of 'A Zotter a Day...' theme week here on The Ultimate Chocolate Blog.

Read the rest of the week....
Day 1: Zotter's Labooko Sheep's Milk Chocolate - great for people who are avoiding cow's milk
Day 2: Zotter's Mitzi Blue 'Dark Secrets' disc - perfect for gifting to a dark chocolate lover
Day 3: Zotter's Labooko Bolivia 90% - a great chocolate for vegans, Paleo diet followers and anyone who loves very bitter chocolate

Day 2: Zotter Chocolate's Mitzi Blue has Dark Secrets

On Day 2 of my 'A Zotter a Day Keeps the Doctor Away' theme week, I am focusing on something a little darker than yesterday's post about Zotter's Sheep's Milk Chocolate. Zotter's Mitzi Blue line of chocolates are a work of art. Each and every bar, or should I say 'wheel' is beautifully crafted, and holds a 'Mini-Mitzi', a small wheel of a different flavour of chocolate in the centre. I have tasted Zotter's beautiful Crispy Caramel Mitzi Blue chocolate and the Strawberry Yogurt Mitzi Blue chocolate bar. These were both flavourful and beautiful, and because of that were perfect for gifting. But I was most excited to buy a Mitzi Blue that falls within my first chocolate love: dark chocolate.

The Dark Secrets Mitzi Blue chocolate disc is made of 70% dark chocolate, crafted from a blend of South American beans (although it tastes most similar to Zotter's Peruvian chocolate bars). And the 'Mini-Mitzi' in the centre is also made of a blend, but in 80% dark chocolate. This is perfect for someone like me who waffles between 70% dark and 100% dark on a daily basis.

The 70% dark chocolate had a very sweet flavour profile. It was delicate and super smooth. I find Zotter has a tendency to make very fine, delicate-like chocolate. It truly melted in the mouth, and had a lovely chocolate flavour, with a perfect balance of bitter cocoa and just the slightest touch of floral and fruit flavours, although neither one standing out. The small amount of salt in the ingredient list was not at all noticeable.




If you prefer bold cocoa flavours, like a strongly citrusy Madagascar chocolate, or a smoky origin chocolate, this may not be for you. But if you like a balanced, bitter-free chocolate that is low in acidity, then this might be your jam. And it also makes a perfect gift for a dark chocolate lover - a step-up from Lindt and Godiva, and on par with craft chocolate brands. And it's chocolate beauty and the story behind it (you'll find out the story of the 'wheel' once you open the package), can't be beat.

***
Buy Zotter Chocolates in the USA online at: https://www.zotterusa.com/14-mitzi-blue. You can also buy some of Zotter's chocolate from Miss Choco online out of Montreal at: http://www.misschoco.ca/international/. Google 'Zotter' to buy online near you in other parts of the world.