“Chocolate Tasting” feat. Heinde & Verre | #PodSaveChocolate Ep81
Episode 81 of #PodSaveChocolate features live tastings of chocolate from four makers: Heinde & Verre, Tosier, Pump Street, and a new maker working in Côte d’Ivoire. I will also share some observations about another Pump Street bar and one from Omnom. [ Updated with H&V links. ]
When and Where to Watch
Links to watch/comment LIVE – or to view the archived episode – on all three platforms:
Click on this (shareable) link to watch on YouTube. Please subscribe (free!) to the @PodSaveChocolate YouTube channel, like this video, comment, and share this episode to help grow the #PSC community.
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Episode 81 Overview
During my recent trip to Belgium ...
Clay Gordon
... Spencer Hyman of Cocoa Runners presented a craft chocolate tasting to BSF Symposium participants. Spencer brought far more chocolate than was needed for his talk, encouraging each participant to select some bars to take with them.
I took two from Pump Street Chocolate (66% dark Sourdough and Sea Salt [Hacienda Limon, Ecuador] and 60% dark milk [Hacienda Limon, Ecuador]); one bar from Tosier (70% Uganda – not the Semuliki forest shown); and one from Omnom (Spiced White & Caramel). { All links are to the Cocoa Runners website. }
For my presentation with Zoi Papalexandratou, I secured three pre-production samples from a new maker in Côte d’Ivoire – Cocoaïans. These three samples were made from Amelonado Forastero beans fermented using protocols developed by Bertus Eskes.
Clay Gordon
On the Monday after the symposium, I went to Rotterdam to visit Ewald and Jan-Willem of Heinde & Verre and was gifted with a selection of fifteen chocolates – six dark, six milk, and three white, adding well over 4kg to my carry-on baggage allowance!
Clay Gordon
I talk about the Rotterdam trip in the November Member Newsletter.
I shared some of that bounty with family and friends in Pittsburgh before returning to my office in Arizona, finishing off two bars [Pump Street Sourdough and Omnom Spiced White & Caramel) along the way.
In this episode of PodSaveChocolate I will taste and share my impressions on most of the Heinde & Verre bars (I won’t guarantee that I can get to all fifteen), the remaining Pump Street bar, the Tosier bar, as well as share my thoughts about the Omnom and Pump Street Sourdough bars I finished off.
Links
| H & V Chocolates Tasted |
|---|
| Dutch Original Dark 71% and Milk 52% |
| Dutch Grown Vanilla (53% Milk) |
| Dutch Speculaas — Wikipedia on the differences between Speculoos and Speculaas |
| Dutch Fudge & Salt (White 36%) |
| Dutch Lemon Twist (White 37%) |
| Pure & Wild Papua (Dark 71%) |
| Zesty Venezuela (Dark 71%) |
| Pearl of Ecuador Dark 71% and Black 100% |
Questions?
If you have questions or want to comment, you can do so live during the episode or, if you are a ChocolateLife member, you can add them in the Comments below at any time.
Episode Hashtags and Related Accounts to Follow
#ChocolateTasting
#cocoa #cacao #cacau
#chocolate #chocolat #craftchocolate
#PodSaveChoc #PSC
#LaVidaCocoa #TheChocolateLife
Instagram: Heinde & Verre | Omnom | Pump Street | Tosier | Cocoa Runners
Future Episodes
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Clay Gordon
Clay Gordon
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