NW Chocolate Festival 2025

KESSHŌ is known for its Asian-inspired bean-to-bar chocolate. We would like to share:

1. **How to Select Inclusions and Origin Pairings by Respecting Cacao Beans’ Flavor Profiles**: - Understanding the unique flavor profiles of different cacao origins is crucial. We select inclusions that complement or enhance these profiles. For instance, fruity cacao beans might pair well with dried berries or citrus zest, while nutty beans could be enhanced with spices like cinnamon or cardamom.

2. **How Inclusions Can Be Introduced in Chocolate During the Bean-to-Bar Process**: - There are several methods to introduce inclusions into chocolate: - **Aging Cacao Nibs with Other Ingredients**: Infusing nibs with flavors from spices or dried fruits before processing. - **Soaking Nibs in Liquid**: Soaking nibs in flavored liquids (such as alcohol or coffee) to imbue them with unique flavors. - **Melanging with Powders**: Adding powders (like matcha or coffee) during the melanging process for even distribution. - **Adding Inclusions During Tempering**: Incorporating inclusions (like nuts or dried fruits) during tempering to ensure consistent distribution. - **Incorporating Inclusions During Molding**: Sprinkling or mixing inclusions into the chocolate molds before the chocolate sets.

3. **How to Use Mental Flavor Associations to Create Innovative Chocolate Bars**: - By leveraging mental flavor associations, we can create unique and unexpected flavor experiences. This involves understanding how certain flavors can evoke memories or sensations that go beyond the actual ingredients. For example, a chocolate bar might evoke the taste of a favorite dessert or a seasonal treat by using flavors that trigger those memories, even if the exact ingredients are not present in the bar. This allows us to craft innovative chocolate bars that offer a multi-dimensional tasting experience.