Archive for March, 2010
At Sea
Monday, March 29th, 2010
Aboard the Regent Seven Seas.
What in the world am I doing at sea? Good question. It started in December, on the day of our first big snowstorm. You know the day–the University closed, we got 18 or more inches of snow. I walked into work and thought, “Great, I can have a catch-up day in preparation for Christmas holidays.” It wasn’t to be …
That snowy day, I received an e-mail asking if I would like to be a guest on a cruise whose theme is “Spotlight on Chocolate.” Of course, I thought it was too good to be true. I ignored the email until I got a phone call later in the day from one of the organizers of the cruise. After talking for almost an hour, I was convinced it was legitimate. Looking out the window at the blizzard swirling around me I said, “Yes! I would love to be your guest at the end of March and tour the Caribbean.”
A few months later, I’m onboard the cruise ship Regent Seven Seas Navigator and having a fantastic time. I’ve never been on a cruise before and didn’t know what to expect. The ship has 290 rooms for guests and an incredible staff that is so friendly and accommodating. They make you feel like royalty.
I’m writing this on Day Six at sea. I have given three presentations about chocolate with one more to go. I have met people from around the world—each with a unique story to tell. One new friend is Adam Seger from Chicago, who is doing presentations on spirits. One of his creations is Hum–an amazing spirit with a rum base that’s infused with hibiscus, cardamom, ginger, kefir lime and sugarcane. People onboard the ships have been enjoying my chocolates and Adam’s amazing drink creations.
It’s been fun sharing my passion for chocolate with the guests.
We are all living on a floating oasis relaxing and enjoying the sights and sounds of the sea. I’ve enjoyed the many excursions, including a hike on the island of Roatan, Honduras; exploring Mayan ruins in Costa Maya, Mexico; traveling by boat up the River Dulce in Santo Tomas, Guatemala; a visit to Q’Eqchi, an indigenous Mayan community; and snorkeling with stingrays in George Town, Cayman Islands.
By the time you read this, I’ll be back at the shop and full of travel stories to share. A big thank you to my staff for taking good care of everything while I’ve been away. I am grateful for your hard work. You are fantastic and I have no worries while gone.
While I love traveling, I love sharing the stories with my employees and customers when I return home.
I feel very grateful to have been offered this opportunity. It is incredible to share my passion with people and in exchange be able to see these fantastic sights and meet wonderful people wherever we go. So here is to saying yes to opportunities and taking new adventures!
It’s Spring! Try a Chocolate Adventure
Wednesday, March 3rd, 2010
When I visit the Upala Organic Cacao Growers Cooperative in Costa Rica, chocolate tasting and lots of discussion are usually on the itinerary.
After the rush of the winter holidays, it’s fun to be able to focus once again on our monthly chocolate tastings.
You’ve probably heard of wine tastings, but chocolate? Well, first off, it’s a lot of fun. Our chocolate tastings are held in my shop’s kitchen after hours. We begin by talking about where chocolate comes from – how it starts as a bitter bean in a colorful cacao pod and is painstakingly processed into fine chocolate. I share photos I’ve taken on trips to cacao-growing regions.
After the brief educational portion, the real adventure begins. We taste six chocolates from six countries in South and Central America. With each country’s chocolate, we talk about what we taste. We discuss how to taste chocolate using all of your senses for a fuller experience. As people taste the chocolates, we share any flavor memories along with likes and dislikes. It’s always a lively conversation. Finally, we taste two finished truffles and see if people can guess which country’s chocolate I used in the ganache. By then, most folks are pretty well sated and the tasting winds down.
There’s the look of chocolate happiness. It’s one of my favorite expressions!
Part of a good tasting experience is understanding how the tongue works. Moving chocolate around in your mouth as you enjoy it will enhance the experience. There are different flavor zones on the tongue:
- The tip tastes sweetness
- The sides toward the front detect salty
- The sides toward the back taste sour
- The back middle, near your throat, tastes bitter
- The center middle detects the umami, or savory, sensation. My shiitake mushroom truffle was created to excite this recently identified taste zone.
You don’t have to come to one of my chocolate tastings to have a flavor adventure. Try pairing chocolate with a favorite beverage (beer, wine and scotch are good choices) or another food like cheese. This is when true magic can happen.
When you taste, look for flavors that complement each other or that contrast and really play off of each other. It may take a few tries to find the right match, but experimenting sure is fun! Isn’t that what it’s really all about anyway?
So have fun, enjoy yourself and your company, relax and don’t take yourself too seriously. Go ahead and experiment boldly! Pair your favorite foods and beverages with chocolate. Some combinations will be not so great, but when you get that winner it’s like a symphony in your mouth. A smile will spread across your face as you smack your lips in delight at your discovery. As an experienced chocolate adventurer, I can tell you that’s one of the most beautiful expressions I’ve ever seen!
