Of course I didn’t go to a CA meeting, I did however went to the Origin Chocolate Event. Here I met some of the world-top of bean-to-bar chocolate makers. Some of them I met before at last years event, and it was a pleasure to be recognised by some of these makers.
I started with snacks with chocolate, like green asparagus ‘wrapped’ in dark chocolate. zucchini and goat’s cheese with ‘dark gold’, salami with a cocoa bean, tomato soup with cocoa powder, and omelet with mushrooms and chocolate and a paté of mushrooms with another kind of sweet stuffing and carrot dipped in dark chocolate and sprinkled with chopped pistchio nuts… Hmmmmmmmmmmmmm !!!
I could listen to Mott Green of Grenada Chocolate, Grenada [West Indies], Santiago Peralta of Pacari from Ecuador, but I heard them before. So I chose Sepp Schönbächler of Felchlin in Switzerland and Philipp Kaufmann of Original Beans based here in Amsterdam. I missed Vincent Mourou of Marou Chocolate of Vietnam and Bertil Åkesson of Åkesson’s based in Madagascar and Brazil, but spoke to them afterwards.
Next to them, small importers of bars were present, including ‘the dealer’ and Geert Vercruysse a fine pastry maker and chocolatier from Kortrijk in Belgium [near the French border]. he wanted to know if I had special wishes, which I didn’t have at the moment. I’m planning a visit to his praline kitchen and store. He’s oneof the few cholotatiers is not using Callebaut couverture. Of course also Kees Raat of Metropolitan Deli was present. He created the Cacao Beer [cocoa beer] in collaboration with small brewery De Prael, based in Amsterdam. An elegant combination of the freshness of beer and the exciting aroma of Cacao, produced with organic ingredients. This beer is a handcrafted, dark and amber-colored bitter, with tones of cocoa and caramel.
It was an evening well spend, and it was good that I took precations during the day for this event, I didn’t eat that much.