To understand this chocolate, it is useful to know that cocoa, like many products (cheese, beer, wine, etc) owes its taste to fermentation. The cocoa fruit is harvested, then chopped open and the cocoa seeds are collected in the surrounding pulp in large piles or large wooden containers. The cocoa is covered and turned occasionally for a few days, but otherwise left alone. The temperature is rising while all kinds of wild yeasts from the area feast on this delicacy. This converts substances in many different ways, the main effect of which is that it makes a huge difference to the taste of the cocoa.
If you want good cocoa with a refined (and about the same every time) taste, you do that fermentation in a controlled manner. You keep an eye on the temperature, you ensure that extra air is added on the same days, etcetera – and then you certainly have a significant influence on how the cocoa will develop.
What is not often done is that existing specific yeast types are added. Where, for example, in the beer world (and absolutely also with bread) wild fermentation is the exception, it is common with cocoa – and it is therefore special to add yeasts – it happens more often, but Fu Wan is the first maker of which we know that they are releasing a range of chocolates with it.
Why is that fun? Especially because it is nice to taste something that is different from the norm, which is generally available. Taste wild fermented beer the first time if you’re used to Leffe (and then discover the enormous diversity), the first time a natural wine (which was delicious, but then discover that there are also quite a few undrinkable varieties), and so on.
Fu Wan is progressive in all aspects of working with chocolate. All made with cocoa from Taiwan & in Taiwan. They already made – doubly fermented – chocolate, chocolates with specific roasting – nice to compare too – chocolates with special teas and smoked chocolate – and now a series of special fermentations all with the same cocoa but a different added yeast.
This specific variant is fermented with red wine yeast and the result is wonderfully soft in taste and there is really a lot to taste – very different from the ‘normal’ 70% chocolate
Good to know: the structure of the Fu Wan chocolates is not as creamy & soft as we are used to from many chocolates here in Europe – certainly slightly grainy. But if you just let the chocolate melt in your mouth, it doesn’t matter – it just makes the taste more powerful, we think.
Maker’s Description: “This bar is made from the cocoa bean that has been fermented with wine yeast and wild yeast in a temperature- and moisture-controlled fermentation chamber. After fermentation, the bean was aged for several weeks in the low-temperature bean cellar to retain its subtle aroma and softness. develop mouthfeel.”
Taste note from the makers: Berries, grapes, bread – “The chocolate has a very pleasant mouthfeel and soft taste notes such as hazelnut, almond, brioche and berries.”
We would call it a kind of cozy chocolate ourselves, with a warm feeling and soft slowly emerging flavors. The fruitiness only starts a little later, and depending on how sensitive you are to it, comes through very subtle or slightly more powerful, but in our opinion very pleasant.
Maker’s Allergy Note: May contain traces of nuts, peanuts and shellfish.
Content 35 grams.
For whom do we think this chocolate is (extra) suitable:
For a tasting – in addition to ‘normal’ chocolates two special fermentation chocolates can be fun (and a good reason to talk about cocoa fermentation)
For those who already know a lot of special chocolates and are curious about more
For subtle taste and discover
For those who already know Fu Wan and have already become a fan of these chocolates from Taiwan
Naturally a matter of course for wine enthusiasts, sommeliers, oenologists and anyone who likes the fact that the cocoa is fermented with wine yeasts
Of course also very suitable to taste together with the other special ferments – you can also purchase the Great Dionysia set with three chocolates from this series.