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Ser Cacao | Fernanda Schlack

@ser.cacao

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🍫Bitácora de sabores y expresiones del cacao y del chocolate.
🙋🏽‍♀️Soy @fernaschlack
📍De Chile en CDMX
⬇️ Mi blog

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A very high percentage single origin dark chocolate aka my absolute favorite from Dani @hecho.chocolate meets @whisky.advocate number one whisky of the year, the @glenglassaugh Sandend. Its a proper celebration in every respect…. Let me leave you to that!!

So, what are your thoughts on single origin high percentage bars? Please let me know what you have recently tried and your favorites…

Also, what are your thoughts on this whisky?

HAPPY FRIDAY EVERYONE 😄

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🍫¿Qué es la Feria Nacional del Cacao y el Chocolate de Comalcalco?
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🌱 Esfuerzo y afinidades colectivas

#cacao #chocolate #chocolatemexicano #cacaoagroecologico #mexico #artesanal

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Agradecemos a nuestros amigos de @haciendarc por la invitación para llevar acabo la cata y maridaje de nuestros chocolates con cerveza artesanal de nuestros amigos Cerveza Artesanal Sereke’s, nos sentimos muy contentos de poder guiar esta gran experiencia para los visitantes de Holanda 🇳🇱, y @ser.cacao por @fernaschlack de Chile 🇨🇱pasamos una tarde muy agradable llena de mucho chocolate. #chocolate #catadechocolates #chocolatelover #tabasco #cacao

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🇬🇧👇🏼
La historia y la cultura del chocolate en Euskal Herria y en España en el @saloncacaoychocolatedecolombia 🇨🇴. Contadas precisamente por quien es historia y cultura, y también innovación, en el chocolate en Gipuzkoa @rafagorrotxategi1680 👨🏼‍🍳, actualmente vicepresidente de @chocobeantobar_ (la Asociación Bean To Bar Chocolate de España).
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Enlace a su conferencia en mis stories 👆🏽👆🏽👆🏽.
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Basque chocolate history and culture... This is @rafagorrotxategi1680 👨🏼‍🍳 in @saloncacaoychocolatedecolombia 🍫🇨🇴.
Link to his speech in my stories 👆🏽.
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#salonchocolate #saloncacaoychocolatedecolombia #rafagorrotxategi #chocolatebeantobar #historiadelchocolate #culturachocolate #txokolate #chocolateartesano

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🇬🇧👇🏼
La historia y la cultura del chocolate en Euskal Herria y en España en el @saloncacaoychocolatedecolombia 🇨🇴. Contadas precisamente por quien es historia y cultura, y también innovación, en del chocolate en Gipuzkoa @rafagorrotxategi1680 👨🏼‍🍳, actualmente vicepresidente de @chocobeantobar_ (la Asociación Bean To Bar Chocolate de España).
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Enlace a su conferencia en mis stories (actividades) 👆🏽.
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Basque chocolate history and culture... This is @rafagorrotxategi1680 👨🏼‍🍳 in @saloncacaoychocolatedecolombia 🍫🇨🇴.
Link to his speech in my stories (actividades) 👆🏽.
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#salonchocolate #saloncacaoychocolatedecolombia #rafagorrotxategi #chocolatebeantobar #historiadelchocolate #culturachocolate #txokolate #chocolateartesano

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We just got back from a 3 week long trip to India and I cant wait to go back. So I’m celebrating that with a limited edition chocolate bar from @sirenechocolate made with Indian cacao.

I have been to Japan many times with my dad who was the chief engineer of a merchant marine but have not yet been there with my partner. So I’m celebrating that future trip with pairing a Japanese whiskey @nikkawhiskyusa Miyagikyo.

And that celebratory pairing is a blast, especially because its a tribute to one of my biggest passions : Travel!

Show of hands for those with me! Are you passionate about traveling? What do you feel about whiskey and chocolate. Looking forward to hearing about your passion 😍

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Chocolate with corn meets “funny name” liquor made from corn (and wheat and sugarcane). Both Mexican!

The reason I decided to pair them is simply because of the common ingredient and boy was it a fun experience. There is a slight harshness in the pox, like a unaged whiskey (think pure mashbill aka white dog) but its interesting because there is a lingering sweetness which might be due to the sugarcane. It needed something to cut that down which is where the chocolate seemed very necessary.

This tasting is not where you have them together but have them one after the other in order to enjoy.
And as usual bars from @cielodentro_chocolate rocks!!

Have you tried Mexican chocolate?
What about that liquor??
Looking forward to reading your comments…

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En abril de 2019, el Senado de la República Mexicana aprobó el 2 de septiembre como fecha para celebrar el “Día Nacional del Cacao y el Chocolate”, esto debido a su legado alimenticio y cultural (y a que el cacao se cosecha en esta temporada). El regalo del México Mesoamericano al mundo es una semilla llena de historia, identidad y valores culturales más allá del producto gastronómico. Por ello, este día conmemora el trabajo de los estados productores (Tabasco, Chiapas, Guerrero, Oaxaca y Yucatán) y el legado de la gente que trabaja el campo para darnos más que una golosina. En México se producen tres variedades de cacao: criollo o nativo, forastero o campesino y trinitario (siendo éste el más usado por la industria chocolatera). En la actualidad los agricultores se enfrentan a una gran variedad y cantidad de factores ambientales, políticos y económicos que afectan directamente a la producción del cacao de calidad y el desarrollo de una cultura de chocolate más sostenible. Celebrar este día significa tomar conciencia de nuestro consumo de productos derivados del cacao y reconocer la labor de quienes ponen esos tesoros en nuestras manos, ya que no sólo son los productores sino familias y comunidades enteras quienes deben de esta labor. Apreciar lo hecho en México y dignificar nuestra historia gastronómica y social, contribuye a una mejor cultura alimentaria para todos. ¡Vivan las manos que nos dan alimento y dignidad nacional! ¡Vivan los trabajadores del campo y la gente que deja sus manos en esta tierra prolija!
#MexicanCacaoBeans #PrehispanicLegacy #HechoEnMéxico #GastronomíaMexicana #ChcolateParaBeber #ChocolateMexicano #DíaNacionalDelCacaoYElChcolate #SemillaSagrada #TierraDelChocolateMX #VivanLosAgricultores #Comalcalco #Tapachula #Oaxaca
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N.B. Algunas de las imágenes aquí usadas no son de mi autoría. Fotos de la planta del cacao - Secretaría de Gobernación / Fotos de body painting ceremonial - Museo del Chocolate de la Ciudad de México

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This thirsty Thursday I am saving for quenching our thirst for tasty thoughts. I am sure most of you know of my love for Theo, right? I mean Theobroma cacao. The bean that makes those delicious bars I keep talking about…

But did you know this guy Theo has two cousins who are kind of a rarity and I am immensely in love with them too. These guys don't show up much in our regular world and are VERY expensive. But when they do come, it's THUNDEROUS TYPHOONS (just the way Captain Haddock would have said).

Presenting to you bars made with Theobroma bicolor (commonly known as the mocambo tree, jaguar tree, balamte, or pataxte) and Theobroma grandiflorum (also known as cupuaçu, also spelled cupuassu, cupuazú, cupu assu, or copoazu).

This is actually my second time trying a bar of cupuazu, the first time from peruvian maker Cocama who unfortunately don't make chocolates anymore. In Latin American countries, this is sold in the form of jellies and candies and has notes of banana, pear, passion fruit and pineapple. Russian maker @amazingcacao made a bar with 77% cupuazu from Peru thats looks like a red milk chocolate. On tasting, it's nothing like bars made with cacao. It's not only creamy but has this biscuit and walnut notes that will make you wonder what just went into your mouth. There is a slight hint of chanterelle mushrooms followed by plums and raisins.

The other one is a bar of 100% T. bicolor or pataxe. Recently I had tasted this bar from @sirenechocolate with a mezcal but thankfully I had a second bar which I saved to do this side by side tasting. My best description on this would be like a macadamia nut butter infused with ripe papaya and fresh sage. This is more of a “not sweet at all, and oh so savory” bar, compared to the one made with cupuazu.

You can tell how much fun I had tasting these bars, but what I ask you is what your thoughts are about adventurous tastings in general?
Are you open to trying new food and drinks and learning about them or are you someone who knows what you love and just stick to those?? Cant wait to hear what you say….

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Conocer el cacao para entender mejor el chocolate y el trabajo que hay detrás de el.

Todo esto lo hicimos de la mano de @ser.cacao degustando chocolate de:

@animacacaomx
@hecho.chocolate
@larifachocolateria
@cielodentro_chocolate

Una cata multisensorial desarrollada para disfrutar y encontrar el chocolate que nos deje una sonrisa 😃

Seguiremos compartiendo con ustedes nuestras próximas colaboraciones 😁

❤️🇲🇽🍫

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#chocolate #cacao #chocolatelovers #beantobar #cacaodeorigen #delgranoalabarra #chocolatemexicano #mexicanchocolate #instafood #hechoenmexico #madeinmexico #craftchocolate #catadechocolate

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Activar los sentidos fue el primer paso para posteriormente poder sentir y percibir todo lo que el chocolate nos comunica con sus texturas y colores en la cata con @ser.cacao

@fernaschlack guía a cada participante por un recorrido sensorial en el que degustamos chocolates y también tenemos un acercamiento profundo a la semilla del cacao.

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#chocolate #cacao #chocolatelovers #beantobar #cacaodeorigen #delgranoalabarra #chocolatemexicano #mexicanchocolate #instafood #hechoenmexico #madeinmexico #craftchocolate

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Son muchos los elementos que juegan para que descubras estos y otros aromas y sabores en tu chocolate.

En la cata con @fernaschlack de @ser.cacao ella nos llevó de la mano por este recorrido multisensorial donde el aroma, la textura, el sabor e incluso el sonido fueron claves para disfrutar el chocolate en nuevas dimensiones.

¿Cuántos aromas descubres en el chocolate que consumes regularmente?

😃🍫❤️

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#chocolate #cacao #chocolatelovers #beantobar #cacaodeorigen #delgranoalabarra #chocolatemexicano #mexicanchocolate #instafood #hechoenmexico #madeinmexico #craftchocolate

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