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Significance of blending
September 27, 2005
3:27 am
Hans-Peter Rot
USA
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Forum Posts: 1462
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August 1, 2006
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Originally posted by Chemical Machine:

“From the reviews, I was under the impression that single origin bars were more desirible. Will someone fill me in on the advantages of blends?”

September 27, 2005
3:32 am
Hans-Peter Rot
USA
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Forum Posts: 1462
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August 1, 2006
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Blending allows a chocolatier to maintain a consistent flavor bar after bar, whereas single origin chocolates will display changes in bean flavor much more readily due to their noncomplex (for lack of a better word) bean makeup. Some manufacturers don’t produce from the bean, so they rely on others’ couverture, and by doing so, they can then combine various couvertures to produce bars that are uniquely theirs. For example, you yourself could combine ANY three couvertures from ANY bean-to-bar producer and formulate a bar that no one else has ever made.

But single origin chocolates are often a blend themselves, consisting of various types of beans from various locations nearby. Thus, a Sur del Lago chocolate can contain different proportions of Criollo or Trintario based on harvest and availability of beans. This is why exclusive labeling such as “1er Cru de Plantation” or “Gran Couva 2004″ is becoming much more common nowadays. This denotes that each bar is produced solely from a particular region without being tainted by other beans.