On the train ride to Machu Picchu, I found myself enveloped in the warm conversation of several Colombians sitting around my table. Having spent the last few days alone in Ollantaytambo, one of the lovely, small Incan villages in the Sacred Valley, I welcomed the prospect of connecting with people from a country I had such fond memories of.
After a few minutes listening to them speak in Spanish, I introduced myself. Patty, the woman sitting across from me, asked what I did for a living. I told her I was an English teacher and a writer. And that I was really interested in chocolate at the moment.
Her attractive dark eyes widened. Her sister and brother-in-law were getting into organic, artisanal chocolate making, she explained. “You should come visit and try the chocolate!” We exchanged contact information and a few months later, while thinking about chocolate in Argentina, I decided to take up her offer.
The thought of returning to Colombia, the country in which I’d started my journey in August of 2018, pleased me. I couldn’t wait to see the emerald green mountains again, and my friends in Medellín.
After meeting up with Patty my first day there, we went to her family home in Bogotá, where her mother lived, and where the family convened on Sunday afternoons after church to make chocolate. Inside the two-story townhouse in a quiet neighborhood, they brought me to a bedroom on the second floor. A balcony looked out onto a garden and patio where a coffee tree grew along with other fruit trees and flowers.
After church the next day Patty’s sister and brother-in-law began the chocolate making by toasting beans in a pan on the stove. After the toasting was finished, we sat at the dining room table to peel off the shells. Then we put the beans into a metal grinder to make a peanut butter like paste. We processed the paste three times, until it became shiny and syrupy enough to pour into heart-shaped molds.
This is artisanal style chocolate. There’s no sugar added, and no time spent conching, refining, or tempering, processes normally important in chocolate making. You can read about refining and conching here, shared by one of my favorite chocolate blogs, Chocolate Alchemy. Refining happens over one or two days–depending on how smooth you want your chocolate; conching is a heating and stirring process that has more to do with teasing out of specific flavors and adding in additional flavors, such as vanilla or milk powder, to the chocolate. Tempering is the process by which you heat and slowly cool chocolate to a specific temperature so that it crystallizes in a way that produces a bar with good shine and snap. I enjoyed this video on tempering and what it does for chocolate made by the French Cooking Guy, Alex.
The experience of taking an afternoon to make chocolate from scratch is unforgettable. The smell, the textures, the peeling process is delightful—though long.
The following weekend, Patty drove me with her mother four hours southwest of Bogotá to Los Llanos, an agricultural region where her father manages a small farm. After he showed me the cacao and mandarin trees on his land, a trail of ducklings followed him as he walked around the house. He also showed me a pile of beans that’d been fermented and dried, now ready for roasting.
The family enjoyed fresh hot chocolate with slices of mozzarella-like cheese—and no sugar. The bitterness was a bit too much for me, and I felt a bit shamed as the family scrounged around the kitchen at the farm to find a bit of sugar for me to add.
We spent the entire day Sunday together driving around. I felt like I was part of the family. First we ate a hearty breakfast consisting of beef and fish stew and patacones—the latter is mashed, flattened and fried plantains. We drank espressos at Patty’s father’s favorite café and then we visited the cacao farms. Besides Patty’s family farm, we went to Granja Rinconcito, where the cacao beans recently won a chocolate award in Colombia. Strikingly—and as per the norm—the caretaker, the farmer on site, had never tasted chocolate made from his beans.
The style of fermentation in both the cacao farms I visited is done in a mountain-like heap under heavy plastic coverings. Read this article from the Chocolate Journalist and read about what fermentation is, and how it affects flavor.
In Bogotá, I had the chance to peruse a few independent coffee roasting shops and find locally made chocolate brands there. Lök Chocolate, a French-owned company with a factory in Bogotá makes a smooth and easy to enjoy 70% dark chocolate bar. It was the first chocolate bar I’d eaten since Ecuador that I wanted to keep eating (I often gave away the chocolate I bought to people at my hostels because I couldn’t finish the bars).
So far my favorite Colombian brand has been Caofiori’s 70%–they have a wonderfully smooth mouthfeel, appealing cacao brown color, and a malty, caramel, steady flavor. Carlota Chocolat 72% Nariño region was also very good, smooth, fruity, with a bit of honey.
I still like chocolate, just not every day.
When I went to a coffee shop the other day and saw they had Dandelion Chocolate, a craft brand based out of California, on display at $10 a bar, I shrugged and passed by. Didn’t feel like having chocolate. I still haven’t bought a bar since coming home—though I did enjoy some 70% Equal Exchange chocolate chips, which I used to make cookies for a friend. But after those were finished I did not buy more.
I’ve been asked by nearly everyone since returning to Minneapolis how this ambivalence is possible. I’m the one who used to eat a bar a day of 70% dark for the past ten years. Perhaps I overdid it; after all, I tried a lot of chocolate–mostly because I was searching for a good bar of it.
Below: Much of the chocolate I tried while traveling in South America. These bars represent every country I visited except for Brazil. Unfortunately, I did not like most of them.
Still, when I taste a dark chocolate with a flavor that is pleasing to me—then YES, I enjoy it. But overall, my desire for chocolate has waned as my preference has become more refined. So much chocolate today has a flat and short flavor profile, contains vanilla—a loud ingredient that covers more than it adds—and soy lecithin, which also muddies the true flavor tones of a piece of a chocolate.
The other odd thing? I started to get itchy, burning lips and mouth after eating dark chocolate, and a stomachache soon after. So perhaps it’s time to back off for a bit and enjoy the other fruits of the earth.
Chocolate dreams to you,