Flavor Profile
The Chocolate Devotee
You're after the spice that reveals the bean.
You're after the spice that reveals the bean. You can taste 70%, 75%, and 85% apart. You know the origins: Madagascar, Ecuador, Peru, Venezuela. You eat chocolate every day, never the industrial kind. You know a great dark chocolate needs almost nothing to bloom: a…
Your main traits
- chocolate
- woody
- round
- intense
Your aromatic portrait
You can taste 70%, 75%, and 85% apart. You know the origins: Madagascar, Ecuador, Peru, Venezuela. You eat chocolate every day, never the industrial kind. You know a great dark chocolate needs almost nothing to bloom: a pinch of fleur de sel, a grating of tonka, a whisper of pepper. You love old-style spiced chocolate desserts, Aztec chocolate, mole, cinnamon hot chocolate. You cook sweet more than savory. You handle vanilla with respect. You don't believe sweet and spicy are opposites: you know they reveal each other. You make your own hot chocolate with a little frothed-milk foam on top. You put tonka over a dark chocolate mousse and think nothing of it.
Your 5 signature products
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« Tonka is your secret with chocolate: almond-vanilla-hay, it wakes the roasted notes without masking the bean. Grate it fresh over the warm mousse. »
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« Fleur de sel on your chocolate fondant, your caramel, your ganache: it doubles the intensity of the cocoa. A few flakes, no more. »
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« Voatsiperifery, woody and camphorous, is your chocolate pepper on mousses and ganaches: it stretches out the roast on the finish. »
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« Madagascar Bourbon, chocolatey and rich, is your vanilla for ganaches, pastry cream, chocolate sauce. It marries the bean rather than fighting it. »
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« Star anise goes into your Aztec-style hot chocolate with a touch of cinnamon. Licorice-deep, perfect for the long winter cup. »
Your signature dishes
- tonka chocolate mousse
- salted chocolate fondant
- Aztec hot chocolate
Your go-to occasions
desserts, end of the meal, winter hot chocolate
Your opposite profile
At the other end of the spectrum:
The Tidewater CookYou eat the shellfish straight off the rock.