All Things Chocolate

Could you pass up a meeting like this? I couldn’t. Here’s where many sisters and misters from NorCal Sisters in Crime gathered last weekend:

Chocolate Seminar: Examining the myths, the realities, and the fantasies, as well as the usual suspects.

Tantalizing tastes presented by Janet Rudolph and Frank Price.

Frank Price, earning the title Chocolate Historian. Janet Rudolph is seated, far right.

Part One, just to make it clear that this was a crime writers meeting, Janet Rudolph gave expert advice on killing with chocolate, even providing a list of mysteries where chocolate is death, or at least a prime suspect. Here’s the Dying for Chocolate list — dozens of novels for your reading pleasure.

Tasters

Part Two, the lesson, from Frank Price. Chocolate is one of those nutritional pleasures that has become a part of the fabric of life for many. Chocolate is a finite resource subject to the pressures of weather, insects, over-cultivation, and political forces. At one time, worldwide, there were only a few companies who were “bean to bar.”  Now the number of “bean to bar” companies is growing as is the geographical, political, and manufacturing forces. And the ever-changing weather has caused the sourcing and manufacturing processes to become more intense and more complicated.

Consumers are becoming more demanding. Production techniques are more refined. Manufacturers are researching many different techniques to create a demarcation for their brand. Industry-wide experts guess that the supply of chocolate will be ever changing and the price for the basic bean will fluctuate in the global economy. At the same time that new manufacturers are popping up, there are many larger companies who are trying to add small artisanal brands to their portfolio so that they can launch products, packaging, and advertisement to fill various consumer niches from the everyday chocolate snacker to a more sophisticated palate, and to the baker, confectionary artist and restaurateur.

Part Three, when the fun (eating) began. We were treated to six different taste samples. (You can have your wine tasting; this is my wheelhouse)(although, port was provided for those who chose).
The samples: The presenters started us off with a 33% cacao milk chocolate, followed by darker pieces, up to 73%. Assembled tasters were asked to rank our favorites — the hands raised for each of the six samples followed a bell curve! Isn’t math great?

 

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6 Responses to “All Things Chocolate”

  1. Liz V. says:

    It is stunning–the lengths to which authors must go to research properly.

  2. Camille says:

    I’m glad you understand, Liz

  3. Camille says:

    W/r my comment — the LOL emoji didn’t print!

  4. Linda says:

    Do you know of any seminars where air conditioning figures into the mystery (and where air-conditioning samples are provided)?

  5. Miss Merry says:

    I think I would attend a seminar on any topic tied to chocolate! This one was a fabulous idea.

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