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Chocolate - from Bean to Bar

by Andra Hoole

7:30pm, Friday 16th November 2012

This was a master class in the history and development of chocolate, followed by a tasting. The presentation referred to a couple of interesting facts about the Aztecs, who drank chocolate from golden goblets that were then discarded after a single use. Also, when preparing sacrifices, chocolate was given to them for their last meal.

Quality chocolate has developed much as coffee and wine, often within the confines of estates, and one of the tests of quality is the snap; the crispier the better. During the tasting, samples of different strengths were tried, ranging from 39% to 99% cacao. One other factor to note is the amount of sugar in a well-known dark chocolate, which is approaching 40%.