Wednesday, August 07, 2013
I often think of chocolate making as a northern activity, though the advent of climate control means it can be done anywhere. Still, it’s rare to hear about chocolate factories, even bean to bar establishments, south of the line of the Missouri Compromise. This is why I was so delighted to hear about Videri Chocolate Factory, based in Raleigh, North Carolina. It’s the kind of story that makes me think that small batch chocolate may become as common as small batch coffee roasting.*
Videri offered me some chocolate bar samples a few months back, and I’ve been munching on them ever since. They make bean to bar chocolate in their factory that also serves as a coffee bar and cafe. They make a small range of bars, about five at any given time, the varieties I got were Classic Dark, Dark Milk Chocolate, Sea Salt and Pink Peppercorn.
All the bars come in a small box that holds two stacked bars. Though the box packaging is color coded, the bars, wrapped only in foil, are not distinguished in any way from each other. (But once you get to know the product line, it’s easy to tell milk from dark from sea salt.)
I’m starting with the Videri Dark Milk Chocolate mostly because that’s the one that I have the best photos of from wrapper to bar. Each box holds two 1.5 ounce bars. This is genius. I don’t want 3 ounces at one time, even 1.5 ounces is a bit much when it comes to fine chocolate, but at least when you’ve eaten half, it wraps up better. The foil is thick, generous and durable.
Videri Dark Milk Chocolate is 50% cacao. They didn’t mention where the beans were sourced, they are organic and Videri does ethical sourcing and wherever possible. They plan to do more direct trade as they grow, but for now they buy through brokers within the Americas (no African beans were mentioned in their materials).
Videri Dark Milk Chocolate has an odd smell to it, more like a fine smoky cheese than chocolate. The flavor is immediately deep, with a pretty good melt, though it has some more fudgy moments that seem grainy but not chalky. The milk flavors are forward, toasted and toffee-like with the woodsy flavors of the actual chocolate rounding it out. It’s a little tangy, like a goat cheese; there’s a sharpness that lingers for quite a while.
Videri Dark Chocolate is a blend of American beans from Central and South America. It’s 70% and has a light red hint to the brown color. Their ingredients are simple, in the case of the dark chocolate, it’s: Roasted Organic Cocoa Nibs, Organic Cane Sugar, Organic Cocoa Butter. There’s no lecithin in their ingredients and everything is organic.
The bar smells lightly fruity, like raisins with a little woodsy note. The taste is immediately sweet on the tongue, which was a little odd for a 70% bar. It’s smooth but has a lightly dry and acidic finish. The overall flavor profile is similar to the smell, some raisin and berry notes with a more rounded oak flavor and a hint of vanilla. The melt is a little thin on the tongue, not at all sticky. It definitely had the notes of Peruvian chocolate for me, which is not a bad thing and I know that these are blends of beans anyway. It was good, but not extraordinary
I threw the pieces of the Videri Dark Milk Chocolate & Dark Chocolate together to show how close in color they are. After all, the milk chocolate is 50% cacao, as dark as a commercial semi-sweet chocolate you might use for chocolate chip cookies.
Both have interesting traits to them and both are pleasing. Yet even after months of sitting with these bars (I ate the first set of the pairs of bars back in March and April and the second set in July and August), I still don’t find myself drawn to these to.
Videri Pink Peppercorn is made with 60% cacao. The back of the bar is sprinkled with the crushed actually pink peppercorns. The scent is immediately forward with the peppercorn brightness - a sort of mix of balsamic pines and pencil shavings.
The woodsy notes of the beans Videri uses are complemented by the pink peppercorns. The small particle size of the peppercorns was appropriate, I didn’t find myself gagging or crunching on one and wondering about my teeth. They’re lightly spicy and warming with an earthy note without lighting up my throat or covering up the cocoa notes.
Videri Sea Salt Dark Chocolate is 60% cacao, so just a little less cacao and more sugar than the Classic Dark. And then it has the addition of a little sea salt mixed into the bar (it’s not sprinkled on, like the Pink Peppercorn). The flavor profile is similar to the Dark. It’s woodsy, though less fruity. The salt actually moderates the sweetness well. The melt is quite good, I preferred this bar of the set and found it the most munchable.
* Regarding small batch chocolate coming as common as small batch coffee ... I see the issues of scale and customer base within that statement. People generally drink one or two or even three cups of coffee a day, but rarely eat more than one chocolate bar a day.
I like where Videri is going, though I could use a bit more distinctiveness and richness in the bar. I don’t know if that’s the beans themselves, they way they’re roasted or the level of cocoa butter. But that’s just a personal preference, what I enjoyed about the bars was the fact that they were blends and tasted very accessible and easy to eat. I would love to visit their shop and watch the chocolate being made, as that sounds like half the fun of the chocolate being made in small batches. (My bars were marked Batch 134.)
Meticulously photographed and documented reviews of candy from around the world. And the occasional other sweet adventures. Open your mouth, expand your mind.