WORKSHOP - Ferrandi School  - 2015.

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Protocol:  ritual of  tasting.

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Dark Chocolate Porcelana Venezuela:

There is a sub-variety of a grand cru of Criollo, called Porcelana.

The white color of the beans contrasts with the brown color of the other varieties. 

It crackles with a muffled sound, has a length in the mouth, the freshness of a mystery which is only revealed by small touches, by layers and which gives a notion of infinity. Its roundness  and its sensuality are revealed on the palate, in contrasts of burnt caramel, bitterness and sweetness.

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The plastic approach  of the material requires specific molding and tempering techniques. Chocolate is a particularly interesting material, for its thermoplastic capacities  : it can be molded and worked, then harden by returning to room temperature.

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