Chocolate heaven 1.0

I think any serious chocoholic in this world would agree that chocolate is hands down heaven on earth. Eating chocolate could produce the effect of Herculean happiness and spike of "higness" than nothing in this world can substitute (and I know what's the other thing you're thinking). ^_^ The most passionate chocolatier Cecilia Tessieri of the super exclusive Amedei chocolates once said that to her making chocolates is not a job but it's a calling. With that kind of obsession it just makes you wonder how her Chuao chocolate taste like doesnt it?

Many chocolate sommelier boasts that a good chocolate should burst in the mouth with its frangrance and taste. But to me I think chocolates should not explode but envelopes the senses, your eyes, your nose and penultimately your mouth. I wouldnt want a bomb on my taste bud but sort of like a really smooth skydiving rush would be it.

Just before one pops in that perfect creamy dark chocolate bar in the mouth, the chocoloate to me must itself look first class, for example a milk chocolate must have that sort of burnt umber, gamboge colour to it, where you know the percentage of milk and chocolate are almost the same. But dark chocolate must have the capuut mortem, taupe colour. Really dark, like it beckons for you to come and taste the mystery that the beans it holds. (okaaay, going a little overboard here)...and most importantly, a good bar of chocolate must be glossy. The shine shows that the chocolate is of a premium grade and was carefully made.

If it looks pasty and just plain chocolatey, you would immediately know that it was mass produced for the masses with a mass machine. hahaha...in other words, wont taste that good.

But one can say, that a chocolate tastes exactly like the other, be it a premium chocolate or a dollar bar as in the end it's just chocolate, made out that rugby size chocolate bean. Be thus warned: that thy is mistaken!! ^_^

Just like cheese, or wine, and everything else which ingredients and taste are ruled by season, cacao beans are also dictated by the soil, weather and its planters. I read somewhere that the most exclusive cacao beans is called the Criollo beans where its a breed so exclusive, it represents only 2% of the world production of cocoa beans.

Why criollo beans are considered the best is because the chocolate that is produced by these beans are much richer and intense compared to the Trinitario beans (represents 90% of cocoa beans production). Chocolatiers all over the world try to blend other breeds of beans to create that Criollo taste, but I think no matter how hard you try, you cant imitate or copy the best. Its like you can never copy a Michelangelo's David and get the same effect.
And then there is this place called Chuao and if you knew about the histroy of chocolates, you would know that Chuao is one oldest plantations in the world where they still preserve the same process of harvesting cocoa beans just as about 500 years ago. The Mayans considered cocoa drinks to be the drinks of the Gods, the nobles and for the soldiers before epic battles. The taste of those Chuao cocoa beans should be as mystical and legendary I think. Unfortunately or fortunately depending on your own perspective, the Chuao beans is exclusively produced for the Amedei chocolatiers in Tuscany. Expensive is the right word.   But whatever it is, for all the hype I think its very true: The first bite is always the most blissful.