Chocolate bean at Cacaodada

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At Cacaodada, the chocolate is conched for 24 to 72 hours to achieve ideal texture and flavor. (Cacaodada)

Artisan chocolatier Yoon Hyung-won summed up Cacaodada’s approach to chocolate making when he said: Easier to understand.

This is certainly true for Cacaodada, which since its inception in 2016 has been making not only chocolate bars from scratch but also brownies, cakes, drinking chocolate and more recently, chocolate jam.

Artisan chocolatier Go Yu-rim, who founded Cacaodada with Yoon, explained how, rather than turning to couverture chocolate, which is often used for chocolate work like making chocolate candies, Yoon is went straight to the cocoa bean.

Cacaodada opened in Mapo-gu, Seoul in 2016 (Cacaodada)

Cacaodada opened in Mapo-gu, Seoul in 2016 (Cacaodada)

After studying and researching how to make chocolate from bean to bar, Yoon and Go opened Cacaodada in Mapo-gu, Seoul, several years ago.

“We actually made our first chocolate from bean to bar in 2011,” Yoon, 34, said in an email interview, adding that it took them five more years to launch Cacaodada, which is exclusively dedicated to making chocolate from scratch.

Cacaodada artisan chocolatiers Go Yu-rim (left) and Yoon Hyung-won opened their microbatch artisan chocolate factory in Mapo-gu, Seoul, in 2016 (Photo credit: Cacaodada)

Just one year after opening Cacaodada, Yoon and Go started winning awards for their bean-to-bar chocolate, starting with the Bronze Award for the Plain / Microbatch Origin Dark Chocolate Bars category of the Asia Contest. -Pacific 2017 International Chocolate Awards.

The award-winning chocolate, their 70 percent single-origin chocolate from the Dominican Republic, features fruity richness, a hint of almond, and lovely depth.

There’s also the texture, very smooth and firm, gliding over the tongue and dissolving perfectly, a sign that Go and Yoon have taken the conching process, the penultimate step in chocolate making, very seriously.

Making chocolate from scratch is a long, arduous, multi-step process.

The dried and fermented cocoa beans are roasted and then the husks are removed in Cacaodada.  The resulting cocoa nibs are also sold at the store (Cacaodada)

The dried and fermented cocoa beans are roasted and then the husks are removed in Cacaodada. The resulting cocoa nibs are also sold at the store (Cacaodada)

Before Go and Yoon even begin, the cocoa pods are harvested, the beans and pulp are removed from the pod, and fermented and dried.

Go and Yoon – who use cocoa from Madagascar, Tanzania, Ghana, Peru and the Dominican Republic – receive these beans, roast them and then remove the shells.

The resulting cocoa nibs, which are also sold at Cacaodada and can be enjoyed sprinkled over yogurt, are then ground into chocolate liqueur.

At this point, explaining the process that follows might get complicated, but Yoon, 39, provided a simplified explanation, saying, “Sugar is added to the chocolate liqueur, then the mixture is refined and conched for dark chocolate. “

Chocolate bars, jams, drinking chocolate, brownies and cakes are made from scratch in Cacaodada (Cacaodada)

Chocolate bars, jams, drinking chocolate, brownies and cakes are made from scratch in Cacaodada (Cacaodada)

Conching, which is essentially the process of heating and mixing chocolate, is crucial, according to Yoon, to achieve an ideal mouthfeel while ridding the chocolate of any unpleasant flavors or odors.

“Technically, each particle needs to be less than 50 microns in size, but if you make the particles too small or the particles are not uniform, the texture and physical properties can get worse,” Yoon said. “The key is to get the right particle size while bringing out the best chocolate flavor. ”

Yoon explained that the Cacaodada conching process takes between 24 hours and 72 hours.

“During the conching process, we don’t know when the chocolate will be finished, so there are times when we check the chocolate at dawn,” Go said.

Chocolate bars, jams, drinking chocolate, brownies and cakes are made from scratch in Cacaodada (Cacaodada)

Chocolate bars, jams, drinking chocolate, brownies and cakes are made from scratch in Cacaodada (Cacaodada)

Normally the last step would be to temper the chocolate and then pour it into bar molds. However, for Go and Yoon this will vary, for example depending on whether or not their toffee-like chocolate jam made from Tanzania cocoa beans is made or whether the cocoa beans are ground into a paste for their 1 ++ brownies. .

The jam, which Go and Yoon dubbed the Tanzania Mud Sweets, was released in March, following, according to Go, the chocolate spread launched last year.

“We wanted to make a sauce that had the fresh taste of chocolate and could be used in a variety of ways,” Yoon said.

As to why cocoa beans exclusively from Tanzania were used for their jam, Yoon explained, “I wanted to escape the prototypical chocolate flavors we know. I wanted to highlight the good flavors of the cocoa bean and the diversity of the flavors of the cocoa.

“In addition, we felt that the fresh fruit flavors of the Tanzanian bean would serve as a suitable accent for a variety of foods,” Yoon added.

Yoon and Go were hesitant to reveal how the jam is made, only disclosing that nine-year-old sun-dried salt is used to make these jams.

“The salt enhances the flavors that might otherwise appear weaker in the mouth,” Yoon said.

Cacaodada launched in March a chocolate jam called Tanzania Mud Sweets, made exclusively with cocoa beans from Tanzania (Cacaodada)

Cacaodada launched in March a chocolate jam called Tanzania Mud Sweets, made exclusively with cocoa beans from Tanzania (Cacaodada)

The resulting jam has a very thick and gooey consistency and unfurls like toffee and caramel on the tongue before moving on to rich cocoa flavors with a scent of wine and a final note of red berries.

While the official site recommends different ways to use it, the jam actually tastes great right out of the spoonful of the jar, if you feel like it.

Cocoa

15, Huiujeong-ro 10-gil, Mapo-gu, Seoul

Open Thursday to Saturday 11:30 a.m. to 8:30 p.m., closed Sunday to Wednesday

(02) 3446-7007; www.cacaodada.com; @cacaodada

Chocolate bars cost 5,000 won to 32,000 won, cocoa nibs and caviar cost 5,000 won to 6,000 won, chocolate spreads cost 17,000 won to 19,000 won, drinking chocolate cost 14,000 won at 15,000 won, brownies cost 5,000 won.

Chocolates, brownies, jams, drinking chocolate and cocoa nibs can be ordered online at the Cacaodada website.

By Jean Oh ([email protected])


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