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Well the Cuyagua valley and the Ocumare valley were both areas that I’ve been interested in for quite some time and the same goes for the Madagascar.
I happen to have come across one particular farm in Madagascar that produced beans that I thought were very special. It was something similar with the Ocumare and Cuyagua.
A lot of your commercial chocolates made by the large chocolate companies try to make things in such a way that you end up with consistency from year to year and batch to batch.
Ocumare is a valley right on the coast of Venezuela.
I just do it to my particular taste and I truly hope that other people enjoy eating the same sorts of things that I do.
Every year the crop is different and that could be either good or bad depending on the weather and other circumstances of the plantation.
In the end, they have the flavor profiles that I like. I got a good chuckle about it because I don’t eat that particular chocolate.
Nothing against the chocolate maker, it’s just when I’m looking for chocolate, that’s not what I readily reach for. What it reminded me so much of was literature classes in school.
People say, “Oh the author received inspiration from this source or that source,” when in reality, the author was doing whatever they felt like.
When I make chocolate, I make it to how I like and I don’t base it on anybody else out there.