Review and sensory evaluation of creminogianduia qualified taster and founder and owner  chocolate7

Oialla is a bean to bar chocolate maker from Denmark. This fine chocolate bar is made with cocoa from Bolivia (Beniano). Oialla Bolivia Beniano 78% is a dark chocolate with a pleasantly sweet taste, with aromatic notes of dried fruit and spices.

 

Maker

Oialla

Oialla chocolate is an organic Danish chocolate, produced with Bolivian cocoa beans. Oialla was founded in 2010 by the Rasmus master chocolatier Bo Bojesen and his partner Pernille Lüzthøft. Rasmus Bo Bojesen and Pernille Lützhøft dreamed of creating a chocolate produced with quality organic cocoa. Rasmus Bo Bojesen is an expert chocolatier who has been searching for high quality organic cocoa for years. One evening, while attending a dinner, a Danish organic cereal producer told Rasmus Bo Bojesen about wild cocoa trees growing in the Beni province of Bolivia. The province of Beni is partially located in the Amazon, on the border between Brazil and Bolivia. Beni is divided into eight counties (Mamoré, Vaca Diaz, Itenez, Moxos, Maruam, Yacuma, Ballivian and Cercado). In the county of Itenez, cocoa trees grow spontaneously. Itenez is divided into three municipalities: Baures, Huacaraje and Magdalena. Baures is the largest municipality. Here the cocoa trees grow wild. In the depths of the Amazon rainforest, wild Beniano cocoa trees grow. Once a year, Baures’ cocoa pickers travel to the dense jungle to collect ripe yellow cocoa pods. A couple of precise shots of the machete open a cocoa pod. A couple of expert hands, take out the beans and throw away the empty cabossa. In order to preserve the beans and improve their flavor, they are fermented immediately after harvest. 20.30 kilos of fava beans are placed in a basket and covered with banana or palm leaves. During fermentation, the white pulp that covers the cocoa dissolves slowly. Fermentation prevents cocoa from spoiling and preserves the fruity flavor. Beniano beans are small, therefore fermentation is shorter, only 3 days, compared to 4-5 days for larger beans. A shorter fermentation, it preserves fruity aromas and gives the Oialla chocolate its characteristic aromatic notes of berries and red fruits. The cocoa drying reduces the humidity rate. The workers spread the freshly fermented beans on a nylon sheet suspended on wooden pillars. Traditionally the beans dry on cowhide in direct sunlight, but the suspension ensures that the water evaporates from both sides. Another sheet hangs over to protect the beans from direct sunlight. The workers turn the beans and check the temperature. If the beans become too hot, they begin to roast and develop flavors. If they dry too quickly, the beans become too acidic. Fermented fava beans contain about 60% water and are still highly prone to mold. The moisture content must be reduced to around 7%. If they dry too much, they become brittle and break, if they dry too little, they rot. Workers often rake the beans so they dry evenly. It takes 3-4 days to dry the beans. Once fermented and dried, these cocoa beans travel thousands of kilometers from the wild rainforest to the Danish laboratory in Oialla. Oialla controls the production process from the bean to the tablet. There is no right or wrong way to toast cocoa beans. It all depends on the beans and the chocolate maker. In roasting, the chocolate maker shows his artistic skills and his sense of taste. There are many variables: temperature, roasting time, fat content of the beans and type of toaster. Oialla roasts the cocoa beans at temperatures ranging from 100 ° C to 160 ° C, in a toaster consisting of a rotating metal cylinder that makes the beans fall while being roasted with hot air. Preserving all the flavors of high quality beans such as Beniano cocoa beans requires constant attention. During the roasting process the beans are tasted continuously, especially during the final stages. The only added ingredient is organic brown sugar. Two simple ingredients become one of the purest and most luxurious chocolates in the world. The conching transforms cocoa and sugar into a bright and fragrant chocolate. Conching usually takes more than 24 hours. The toasted beans are crushed and then mixed with the sugar in the melangeur. The persimmon grains and sugar are mixed until the mass becomes liquid. Friction heats the chocolate mass to about 45 ° C. It is a process that takes a long time, from 28-32 hours in a row. Conching removes bitterness, enhances flavors and improves consistency. Tempering is an extremely important phase in the production of chocolate. Poorly tempered chocolate is grainy, pale and unappetising. A good temperament allows to obtain a perfectly crunchy chocolate with a glossy finish.

 

Maker country:

Denmark

 

Cocoa beans (origin and variety):

Bolivia

Beniano

 

Ingredients:

Organic cocoa beans, organic cane sugar and organic cocoa butter

 

Type of chocolate:

Dark chocolate

Cocoa content:

78%

 

Sensory evaluation

Visual examination

Colour: ****
Shine: ******
Homogeneity of the surface: ******

 

Olfactory examination

Aromatic notes:

Dried, toasted and spiced fruit

Aromatic intensity: ****
Aromatic complexity: ***
Aromatic finesse: ****

 

Auditory examination

Sound (snap): *****

 

Tactile exam

Hardness: *****
Melting point: *****
Tactile finesse: ******
Roundness: *****
Astringency: –

 

Taste examination

Sweetness: **
Acidity: *
Bitterness: –

 

Retro-olfactory examination

Tasting notes:

honey, lime, dates, walnut, hazelnut, biscuits, coffee, cloves and cinnamon

Aromatic intensity: ***
Aromatic complexity: ***
Aromatic finesse: ****

Persistence of the aromatic notes: ***

 

Values expressed from 0 to 7 stars

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