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I recently attended a seminar hosted by French chocolate company Valrhona, where I was educated on the hows and whats of chocolate tasting. I was keen on one of the estate-grown chocolates I tried. Palmira is a single-estate Venezuelan chocolate that’s made from rare Porcelana cacao beans. Named for their pearly, porcelainlike color, the delicate beans make a chocolate that’s low in tannin and high in honey and floral flavors. This bar is a great break from the oft-aggressive dark chocolates on the market these days. Don’t be ashamed to eat it all in one sitting.
I really need to work on my chocolate appreciation. There was an interesting, short bit on Good Food from KCRW last week. That is, if you find the description of cacao pods as "maggoty" interesting. Somehow it still sounded positive.
That sounds like fun, a Valrhona chocolate tasting, is something like that open to regular public?