Cacao (Theobroma Cacao) cocoa plant; “food of the gods”; from the Aztec language word “Cacahuati”.
Chocolatier Benjamin Pedro started off the Chocolate seminar with a brief history of chocolates from the Mayans (500 A.D.) who used Cacao beans as currency; the Aztecs (15000) when Hernan Cortez met Montezuma and brought the Cacao-Elite lifestyle to Europe to the present.
The choco-tasting started from Champagne Sachi/Chocolate Nama, a melt-in-your-mouth favourite synonymous to another famous brand; a bit of Peru, which is mild with a hint of dry flowers and a sip of Mexico which is harsh and intense. Ivory Coast is basically common to everyone’s taste; Madagascar with fruity notes and Ecuador of smooth and intense cocoa taste are also available at their quaint shop.
The flavour factors as shared to us by Mr. Pedro depends on the following factors: Bean variety; Climate and Altitiude; Harvesting Technique; Roasting Practices; Conching Process; Flavour Release and of course, Personal Mood.
The process starts from the Harvesting, Fermenting and then the Drying..from the farm, to the cocoa processor to its Tempering or preferred liquid, semi-liquid and solid form.
A sugar rush indeed and worth every gram of it! Its a must for all chocolate lovers and enough to convert non-chocolate lovers to drop by and have a taste of Heavenly Chocolates.
Heavenly Chocolates is located at G/F Roces Centre, Roces Ave. perpendicular to Tomas Morato St., Quezon City
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