A WORLD OF FLAVOR - BEAN-TO-BAR
CHOCOLATE
BY MARY LUZ MEJIA
Once upon a coffee mug, people balked at the thought of spending more than a dollar on a cup. Same with beer. And further back in history, wine. But as people began to discover a world of flavor in each of these, they started to appreciate the work that goes into a superlative glass, bottle or cup of their favorite libations. In much the same vein, craft chocolate, also known as bean-to-bar, is finding its place on people’s palates and gaining momentum around the world. Culinary historian, cacao expert and author of The New Taste of Chocolate, Revised: A Cultural & Natural History of Cacao with Recipes (Ten Speed Press, 2009), Maricel Presilla, PhD explains, “True chocolate lovers who care about fine chocolate value a direct connection with fine cacao sources and enjoy eating chocolate that can be traced to specific origins, farms and makers who care enough to be an integral part of the entire process from sourcing beans to making chocolate.” 4 4 | T R AV E L E R ’ S TA B L E | W I N T E R 2 0 1 9
If that sounds rather lofty, it’s because it is. Some people come to find bean-to-bar chocolate because they’ve read one of the many articles about how mass-produced chocolate (much of it sold to chocolatiers and pastry chefs around the globe) abuses cacao farmers and children, and delivers inferior chocolate that lacks any real flavor or character. Whether you’re a proponent of human rights, the environment, or are a gourmand at heart who just wants the best possible chocolate, here’s a list to keep handy for your next vacation. The good news is that in most every major city around the globe, there’s at least one craft chocolate shop that, by virtue of how it makes its bars and bonbons, is selling more than just a delicious bar.
