10 years of Seventy%

Chocolate Week 2009 blog

October 14, 2009

Chocolate as a Cultural Blend

More articles by »
Written by: The Chef

Obviously, if you have read my previous posts, I am not normal. I live life to it’s fullest and experience all it has to offer in heaping helpings. So be it. The world is an amazing place and the various cultures of the planet all have something to offer us. Last night that became as obvious as my expanding waistline.

Have you ever experimented with blending chocolates from around the world? Sure you have. While much can be stated about the single origin awareness movement and the fine characteristics of species specific cacao;  sometimes a blend is just the right thing. Taking a little of this and little of that in the right combination’s can elevate each individual aspect when taken as a whole.

Last night I encountered the perfect blend of world cultures. I took my entire kitchen crew to see Gogol Bordello. If you are not familiar with these musicians then you owe it to yourself to go out and experience this band live. This is THE BEST LIVE ACT IN THE WORLD. I should know, I see some 50-70 concerts a year. The leader, Eugene Hutz, is  madman/genius whose energy is unstoppable. His stage presence is as large as any other rock star of our generation. Bono? Bowie? Elton? Dylan? Put Mr. Hutz in there right now.

Combing the perfect elements of gypsy tarantella, new york punk, reggae, and Brazilian carnival culture into one act that defies description is tantamount to perfection. We sweated out loud. One thousand rain and sweat soaked dancers pulsing to extremely loud and relentless musical acrobatics for two hours without a break. It was like eating the best chocolate bar in the world, twice.

hutz_big



About the Author

The Chef
I am the owner/chocolatier of Lillie Belle Farms Hand Made Chocolates in Oregon. I am in my 7th year of hand crafting chocolates and it is an all consuming passion.




 
 

 
Valrhona - El Pedregal

Valrhona – El Pedregal

New for 2011, a reincarnation of Valrhona’s earlier gift-box only Pedregal offering. Porcelana – a Venezuelan white-beaned criollo variety – is often considered to be the ‘champagne’ of cacao varie...
by Seventy%
1

 
 
Chocolate splash

Slow Chocolate: taste workshop – 16 Feb 2012

'Slow Chocolate' is whole new approach to eating chocolate and the the art of chocolate appreciation. Our one day course will awaken your chocolate senses and take you on a journey of discovery on your way to becoming a true...
by Seventy%
1

 
 
Forest fruits

‘Chocolate Flavours’ – monthly flavour journeys

Our new inspirational series of monthly tastings exploring the flavour notes of fine chocolate. We taste the chocolate, the flavours, try cocktails and ganaches. Start with 'spice' and, finish with 'floral', a great, fun way to...
by Seventy%
0

 

 
Susana, Martin and Damian Allsop talking Slow Chocolate

Seasonal ‘eatings’ from The Chocolate Festival!

Three days of chocolate indulgence transformed London's South Bank into a chocoholic's paradise
by Susana Cárdenas Overstall
2

 
Connoisseur Chocolate tours
 
Damian Allsop Pure Collection 2011

Damian Allsop – Water In The Equation

Damian Allsop shares his secret of his success by combining water with chocolate to create a sophisticated ganache. evolutionary. Bold. Humble. Damian Allsop still remembers the first chocolate ganache he made with his mentor R...
by Susana Cárdenas Overstall
0

 




0 Comments


Be the first to comment!


Leave a Reply

Your email address will not be published. Required fields are marked *

*

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>


Latest reviews

  1. Bonnat – Apotequil Martin Christy, 17 Jan 2012
  2. Valrhona – El Pedregal Alex Rast, 14 Jan 2012
  3. Valrhona – El Pedregal Martin Christy, 12 Jan 2012
  4. Mast Brothers – Madagascar 72% Georg Bernardini, 6 Jan 2012
  5. Michel Cluizel – Hacienda ‘Los Anconès’ Georg Bernardini, 6 Jan 2012

@Seventypercent Twitter feed

Search site