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Terrior and Chocolate #fb

January 11, 2011

Terrior form wikipedia:

Over the centuries, French winemakers developed the concept of terroir by observing the differences in wines from different regions, vineyards, or even different sections of the same vineyard. The French began to crystallize the concept of terroir as a way of describing the unique aspects of a place that influence and shape the wine made from it. Long before the French, the winemaking regions of the ancient world already developed a concept of different regions having the potential to create very different and distinct wines, even from the same grapes. The Ancient Greeks would stamp amphorae with the seal of the region they came from and soon different regions established reputations based on the quality of their wines. For most of its history, Burgundy was cultivated by the literate and disciplined members of theBenedictine and Cistercian orders. With vast land holdings, the monks were able to conduct large scale observation of the influences that various parcels of land had on the wine it produced. Some legends have the monks going as far as “tasting” the soil. Over time the monks compiled their observations and began to establish the boundaries of different terroirs-many of which still exist today as theGrand Cru vineyards of Burgundy. Read full posting here: http://en.wikipedia.org/wiki/Terroir

The idea of terroir in the production and taste of wines has always been a way to understand that each vintage, and each region can grow similar grapes that produce such different wines.
Chocolate has never had that notion, of terrior, associated with the final product. This is because that with the roasting of the cacao bean the natural properties have been altered.
It is the chocolatier that creates the flavor through his roasting and manipulation of the bean. By the time sugar and other flavor elements are added the final product truly does not reflect as directly back to the region and land in which it was grown.
Sacred Chocolate has changed this greatly. By using raw cacao beans, which have been only lightly fermented, the cacao bean does have terroir. Those original flavor notes natural to the bean have been emphasized and highlighted. Sacred Chocolate allows the bean to reflect directly back to the sacred soil, alkalinity and sunshine in which it was grown.
Try our chocolate and become one with land in which it grew, and enjoy chocolate like never before. And since it was not cooked (roasted) Sacred Chocolate also has more anti-oxidants and health benefits than any similar but roasted chocolate.

Eat more chocolate!!

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4 Comments leave one →
  1. Michelle permalink
    January 11, 2011 5:04 pm

    I am going to get some right now at the store next door.

  2. Michelle permalink
    January 11, 2011 5:18 pm

    out of money even for local chocolate but I have pasta and powdered cheese

  3. Michelle permalink
    January 11, 2011 5:53 pm

    I got some chocolate and more supper that I didn’t make. So that solves that problem.

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