Forum Activity for @Evert-Jan De Kort (Choqoa.com)

The perfect paring: Chocolate with _____?

Posted in: Tasting Notes

I'm experienced in some wonderful matches to whisky. The complexities of both result in some elevating experiences. I've tried (red) wines, but often found the origine chocolate to strong, it pushed away the wine, even bold argentinian ones. Whisky has more power to make bright balances.

Here's our latest event post: http://www.choqoa.com/blog/2012/07/our-second-whisky-chocolate-tasting-with-anverness/

Soon I'll be trying pairings with cheese as well.

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, & Techniques

thx Adeir! no more seeds for now, will keep the jelly idea in mind for the next time

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, & Techniques

hi Adeir,thx for that nice looking jellydo you have some kind of recipe for this as well? - what part of the pulp do you leave out?thx!

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, & Techniques

hi all,thanks for all your respones!well after your first answers I immediately opened a first pod, and wow that pulp really is delicious.I shared it with a bunch of people, all liked it very much, tasting like grapes, mango, banana and lychees all at the same time! I took some pictures that I will share in a blog post with you.I now have still 3 left, I will open one more in the weekend to see what happens, the others I will try to dry to preserve them.enjoy chocolate in all its shapesEvert-Jan

Fresh cacao pods hooray, but what to do?

Posted in: Tech Help, Tips, Tricks, & Techniques

hi all

I'm very glad with the freshly harvested cacao pods a friend of me brought straight from Sao Tome as a souvenir gift! Just 5 to play with, but I don't know how to keep m best though.

They are supposedly 4 days old and still closed, I would love to taste the raw 'pulp' in it, but how long can I keep them "juicy" and what other tips do you have te preserve them as well as possible? Dry them in the oven or so? ...

thanks for your help, I'll open a first one anyway


updated by @Evert-Jan De Kort (Choqoa.com): 04/09/15 10:31:01

Tips for pairing chocolate and whisky?

Posted in: Tasting Notes

hi all,I did the pairing, and it was wonderfull ! Though you really have to look for good combi's though. It's not an easy one.read more details on my blogpost on this superb experience: http://www.choqoa.com/blog/2009/11/choqoa%E2%80%99s-first-whisky-and-chocolate-pairing/ some more pix on flickr http://www.flickr.com/photos/evert-jan/sets/72157622720964326/ thx again for your inputEvert-Jan

Tips for pairing chocolate and whisky?

Posted in: Tasting Notes

thanks Alan & Molly for the links so far!I've been trying out a first mini pairing today (I happened to have Talisker, another single malt, and some Akesson) and I felt that whisky's are very strong to pair up.However I also seemed to me that unlike wine, where you better have both in your mouth the same time, with whiky it's better to have a sip and only have the chocolate afterwards...Any further experiences on the techniques of best tasting this particular pairing?thx!Evert-Jan

Tips for pairing chocolate and whisky?

Posted in: Tasting Notes

hi Cacao lovers,I'm preparing a first whiskey / chocolate pairing and would love to hear your tips/expertise and adviceI have mainly European brands like Bonnat, Cluizel, Pralus, maybe some Akesson as well.Whisky is ao first Cask, Berry Bro's & Rudd, Alchemist, Blackadder, Clydesdale, Wemyss, Adelphi.Any tips that save some definite 'bad' pairings and guide to 'great' pairings are more than welcome!thx for sharing!Evert-Jan
updated by @Evert-Jan De Kort (Choqoa.com): 04/21/15 10:52:58

Visiting London and Paris this week - which chocolate shops are must see?

Posted in: Opinion

I agree on Selfridges too. I just spent the weekend over there and found a whole pile of Amedei on which I was happily burning my cash You miss the atmosphere of a real chocolate passion though in such a neutral mall.

Describing chocolate

Posted in: Tasting Notes

hi Clay, Olorinis this interesting idea of new ways to talk on chocolate still running?any outcomes to share / further collaborate on ?cheersEvert-Jan

Chocolate documentaries

Posted in: News & New Product Press

Here also another documentary endorsed by Belcolade, and featuring its ambassador chocolatier Dominique Persoone. http://www.dechocoladeroute.be/index.asp?taal=en