Theo's Chocolate University

August 27, 9:55 AMSeattle Food ExaminerTraca Savadogo

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Single-origin bars by Theo Chocolates

 

Going back to school was never this fun...or delicious!

This fall, Theo Chocolate offers a three-part series in tasting...and enjoying the finer aspects of chocolate.  Last time, space sold out in a flash.  I tried to beg my way in, but this class was so popular, the waiting list was a mile long!  This go around, I locked down my space early....

Have you heard there are three kinds of tasters?  Some people are extremely sensitive to flavor nuances.  Others, not so much.  But part of learning how to taste, is taking the time to learn what you're looking for.  All your senses come into play...sight, sound, touch, and taste.  Like the craft of enjoying fine wine, many of those same principals apply to chocolate. Developing a deeper understanding of the things we enjoy....makes them even more enjoyable.  Taste, learn, and taste some more.  It's all part of the process....

Chocolate University is hosted by super taster, Dr. Amy McShea, Theo's Chief Scientist and the series is divided into three parts:

Chocolate 201: Antioxidants and the Health Benefits of Dark Chocolate
The consumption of high cacao content chocolate has been associated with positive health benefits ascribed to flavinol antioxidants. Recent reports have implied that not all dark chocolate are created equal. We investigate the difference between the varieties of dark chocolate and why these differences might exist. We investigate antioxidants in the diet, how they are measured, and review clinical data associated with the consumption of chocolate.
September 11th, 6-8 pm

Chocolate 202: Cacao Origins, Cacao genetics and the fermentation process
Three major varietals of Theobroma cacao (the cacao tree) are recognized in chocolate making: Criollo, Forestero and Trinitario.  Analysis of the DNA of Cacao suggests that there are more than 1400 varieties of Cacao, implying that the genetic diversity is very high, although the majority of Chocolate is blended to improve consistency.  In many ways, varietal and vintage trends in Chocolate resemble trends in the winemaking industry.  We investigate genetics and diversity of Cacao and discuss how origin, genetics, and fermentation process influence the flavor of Chocolate.
September 18th, 6-8 pm

Chocolate 203: The Chemistry of Chocolate Making
Recent advances in analytical techniques have provided insight into the molecular composition of Chocolate. The chemistry of Chocolate changes significantly during the fermentation, roasting, milling, and conching process of Chocolate making. We review the steps of industrial chocolate making in detail and investigate how modern analytical techniques have provided a unique insight into the 400 or so molecules that make up the exquisite and complex flavors in chocolate.
September 25th, 6-8 pm