Academy of Chocolate Gold Winner 2018
Ingredients: cocoa beans, organic unrefined cane sugar, cocoa butter
Deanna Tilston launched Tosier Chocolatemaker at The Aldeburgh Food & Drink Festival, Suffolk in 2017 after years of living abroad and have enjoyed tasting many different styles of chocolate. She has always loved making things by hand and her decision to learn how to make chocolate was a combination of hard work, trial and error, and beginner’s luck. To improve her understanding of the theory and context of chocolate, she took Ecole Chocolat’s bean-to-bar course and later a hands-on course with Chloe Doutre-Roussel and Marie Fernanda Di Giacobbe.
About the cacao origin:
Maya Mountain Cacao (“MMC”) is a pioneer in direct trade cacao sourcing. MMC, founded in 2010, put Belize on the craft chocolate map as the first exporter in the country to produce high-quality, centrally-fermented, transparently sourced cacao. They work with 350+ certified organic smallholder cacao farming families in the Toledo District, most of them indigenous Q’eqchi’ and Mopan Maya and they centrally process all cacao at a post-harvest facility where three unique stages of sun-drying create optimal flavor. MMC operates a 24-hectare Demonstration Farm, for research and training in best practices for increasing cacao yield and quality; in 2016, the first pods were harvested from the demo farm, just 18 months after planting. They are focused on being a sustainable, long-term, and transparent partner to farmers and producing uniquely delicious and sweet cacao that creates a real positive impact for the communities of southern Belize.
Shiny and homogeneous on the surface
Brown color *****
Aroma: Sweet and fruity with scents of chocolate brownie crust, tabacco, pineapple, and honey
Mouthfeel: warm with refreshing fruity accents
Texture: not perfectly smooth bust still satisfying
Aromatic finesse: ****
Flavor Profile: deeply gratifying dark chocolate that starts with exquisite lemon butter cookie mouthfeel and coconut, banana, and guava fruity-fudgy notes on the palate. Towards the end, it begins to develop a pineapple-peppery character impressing a delightful (sour) finish-aftertaste, supported by tropical coconut juice and sweet wheat cream sensations.
We easily fall prey to the temptations of the palate, and therefore when a thing tastes delicious we do not mind taking a morsel or two more, do not you think?
Values expressed in stars from 1 to 8. If the bar is extraordinarily close to perfection, I can go up to 10.