It was a chocolate day. Tasting chocolate. Tempering chocolate. Learning about single-origin and chocolate blends.
Day 2 at the Philadelphia National Candy, Gift and Gourmet Show in Atlantic City was spent tasting chocolate for the Essential Salted Chocolate Caramel. Chocolate distributors offered product from the west coast, New England, Switzerland and Belgium. Callebaut, Wilbur, Guittard and Cargill’s Veliche and Peter’s. I’ve learned about American regional chocolate tastes, and recognizing the tastes of the markets your product will reach.
There were seminars on chocolate tempering and how to evaluate the taste and quality of chocolate. There were truffles in literally hundreds of varieties, chocolate butter creams, chocolate toffee, chocolate caramel, chocolate marshmallow and chocolated fruit, mints and nut barks.
Creative packagers, professional equipment producers, temperature-safe shipping companies, cloud-based point of sale solutions for retailers. The literal fire hose injection of all things confectionary.
I’ll admit to needing a short rest from eating chocolate. A few days should do it. Next step: taste the chocolate samples that are on the way to Cincinnati for the Essential Salted Chocolate Caramel. I’ll be ready.