Confession: I envy people with a clear, recognizable job title. Ever since I started hosting chocolate tastings in 2016, I’ve struggled to coin the right term for my work. Chocolate blogger? That felt too limiting. Chocolate lover? Too personal. Chocolate educator? That was more like it. For a couple of years, I thus referred to myself as a chocolate educator.

After hosting my first wine & chocolate pairing events, however, I realized my colleague Sophia Rea of Projet Chocolat in Nashville called herself a chocolate sommelier. That sounded fancy. Could this be better-suited descriptor for my work? To answer this questions, I decided to research the meaning of the word “sommelier.”

According to the Merriam-Webster dictionary, a sommelier is “a waiter in a restaurant who has charge of wines and their service : a wine steward.” Contrary to popular opinion, you don’t need a certification to be a sommelier, though you can pursue one with the Court of Masters Sommeliers. For a deeper dive on the topic, check out Wine Folly’s detailed post on various wine sommelier levels.

As a wine steward, a sommelier works in a hospitality setting, like in a restaurant or a wine bar. In her book Cork Dork, author Bianca Bosker explains that a good sommelier should do more than pairing food and wine, they need to have solid people skills as well. Reading a table, listening to customers, and being receptive to potential dynamics at play at a table (someone may be able to impress their date!) are all important parts of a sommelier’s job.

This short foray into the wine world convinced me to start calling myself a chocolate sommelier. After all, whether I’m hosting an in-person wine & chocolate pairing or hosting an online chocolate tasting, I take great care in selecting bars or bonbons for each event. I strive to look for products that will expand a group’s chocolate horizon, while staying respectful of every attendee’s palate since some people, like my husband, will never like dark chocolate*. I also feel comfortable suggesting pairings to maximize your enjoyment of chocolate, because some bars will taste better when paired with wine, fruit, or tea.

This laser focus on the guest’s enjoyment is, in my experience, what sets a chocolate sommelier apart from a chocolate educator. So, while some of my peers may have an official a chocolate taster certificate with the International Institute of Cacao and Chocolate, I believe they need to be in a position of service to claim the “chocolate sommelier” title.

* Every single person perceives taste differently and I highly recommend attending Dr. Jessica Henderson’s chocolate tasting on the topic on September 25.

Please sign up 37 Chocolates newsletter to be notified of blog updates and upcoming online chocolate tastings. For corporate and private tastings, please fill out this form and I’ll get back to you within 48 hours.

Oh, what a difference a year makes. In July 2020, I was hosting online chocolate tastings for people like you whose original summer plans were cancelled by the pandemic. These days, my mailbox is filled with out-of-office messages and I spend more time under the shade of our oak tree than in my office on Zoom.

If you’ve been able to get away this summer, I hope you’ve had a wonderful vacation. If you’re now looking for a fun activity to do while escaping the scorching heat, I have good news: tickets for my summer-friendly cacao & chocolate tasting are officially live! Read on to learn more.

The idea for this tasting was born from a question: are there cacao products that do not melt in the heat? The answer, I found out, is yes. Innovative companies like Good King in Seattle and Jinjii Chocolate in Baltimore are reimagining how cacao beans are transformed, from crunchy snacks to squeezable liquid chocolate. Over in Ecuador, Cocoa Supply collects cacao fruit pulp into the cutest pouches to use in cocktails and more.

On Saturday, August 21 at 3 PM ET, you’ll discover these three summer-friendly cacao products that will challenge your perception of chocolate. 

Tickets for the event are $63.54 per household and include the following products shipped to your home:

• A 3-oz pouch of cacao pulp from Ecuador
• A 1-oz pouch of Good King candied cacao beans
• A 3-oz pouch of Jinji Chocolate of 70% liquid dark chocolate made with cacao beans from Ecuador and agave nectar

To avoid shipping delays, the event is limited to US residents and Canadian attendees in Quebec and Ontario. Tickets must be purchased by Tuesday, August 17.

I hope to see you this month!

Please sign up 37 Chocolates newsletter to be notified of blog updates and upcoming online chocolate tastings. For corporate and private tastings, please fill out this form and I’ll get back to you within 48 hours.

A few weeks ago, a chocolate tasting attendee asked me how I discover new chocolate-makers. Reluctantly, I told her about my chocolate agent Barb, aka @chocochaser on Instagram. In addition to being an awesome friend (she took me to my first mammogram), Barb crosses the country looking for new chocolate bars and bonbons to try. When she finds a gem, she mails me samples and we’ll connect on Zoom with another friend (hi, Abhi!) to share our impressions on the goods.

Most recently, Barb has been quite excited about Odyssey Chocolate, a chocolate-maker based in Charlottesville, Virginia.

“Oh my gosh, Estelle, his chocolate is SO good, I have to send you samples!”

A few days later, I received three shiny morsels of 70% dark chocolate. I can’t tell you what origin they were, but I remember everything about the tasting experience: the smooth texture, the bursting flavors, and the feeling of being transported on a flavor journey. This was the most magical dark chocolate I’d had in months.

I’ve had a lot more Odyssey Chocolate since those three bites and let me tell you this: John Epps is one maker to watch. You’ll agree after a first bite of his chocolate. Until then, I hope you enjoy this interview.

Thanks for answering my questions, John, please tell us how your chocolate odyssey started.

I always preferred chocolate over any kind of “candy” as a kid so there was already a tendency towards a more complex flavor compared to something that was just sweet. Then, shortly after I graduated college, I was working on another project for mixed use live-work egalitarian communities in Santa Fe. During that summer, I was hanging out in my neighbors backyard with a few friends when one of them said something like “the cacao was only for the kings,” and for some reason that really stuck with me, so I wanted to know why that was and began learning about the history of cacao, xocolatl, and also about the psychoactive properties of cacao. I started crushing up cacao beans into a paste using a coffee grinder then boiling almond milk over the stove mixing in the cacao with honey, chili peppers, and other herbs and spices. I started drinking this in the morning instead of coffee and it changed my life.

What do you mean by that?

Well this might sound a little crazy but it’s like something comes into you. A heart-opening energy. We’ve got scientific explanations for these things now but I came to see why cacao was so important in the ancient Mesoamerican societies. This is why I love talking to people who eat a LOT of chocolate because they know what I’m talking about.

Got it.

I was working at a solar energy company at the time doing office work and sorting screws then across the street one day a sign went up “Cacao.” Of course I was intrigued so I knocked on the door where Derek [Lanter] and Melanie [Boudar] owners of Art of Chocolate were working on setting up their bean-to-bar store. I actually offered to work for them then, but they really didn’t need anyone at the time.

After they opened their shop, I would come over from the solar company to get a drink. A guy named Mark [Sciscenti] was now working there who was masterminding the recreation of ancient Mesoamerican drinking chocolate along with some other recipes that high society Europeans were drinking when cacao first came over sea.

This was my jam. I was always so excited when Mark or Derek came out with some new drink. They created a special button in their POS [Point of Sale] systems just for me to get a much larger than normal sipping chocolate.

Fast forward two years and I was interning with them. I started learning about making bean-to-bar and about how to make the mysterious flavors of those drinks.

How did you end up in Charlottesville?

That was actually an exact opposite kind of story from the last one. Moving to Charlottesville was a very calculated decision. I did a fair amount of travelling around looking for a place that wasn’t too big, wasn’t too small, decently close to my parents and most importantly of all a place that didn’t already have steep craft chocolate competition. The Southeast [of the US] is probably one of the least chocolate-dense regions as it is, but I had it in my mind that I wanted to be “THE Spot” for whatever area I decided to set up in, so Asheville for instance was off limits due to French Broad Chocolates.

So now please tell us about your bars, what’s the goal you’re trying to reach through your chocolate?

So, I’m vegan and have my reasons for not eating animal products so naturally Odyssey’s focus is on dark chocolate. Also, as someone who really appreciates the flavor and the heath benefits of straight cacao beans, I want to bring as much of that into my bars as possible. I don’t focus on high sugar bars or add cocoa butter to my regular line because I really want my chocolate to be as healthy as possible. I also really want Odyssey to be able to take people on a journey just like the name suggests. The origins I work with are all specifically selected based on having very unique flavors. The last thing I’d want is for two of my bars to be nearly indistinguishable from each other. If I’m doing my job right, I shouldn’t need to label any melangers with what origin is in them. I only need to dip in a tasting spoon and know “oh that’s obviously X origin because nothing else I have tastes anything like it.”

At the end of the day I don’t follow any trends or pick a bean because a lot of makers are using it or something. I go after origins that are unique, and sometimes that hunt isn’t easy. For example I’m winnowing Venezuelan Chuao today for it’s premiere regular-line batch. It took me over a year of searching to find a way to get this origin.

I understand you sell your bars at Charlottesville Farmers Market, how has the local community responded to your bars so far?

It’s been pretty great. It was definitely interesting starting my first business then a couple months later getting hit with lockdowns and a worldwide pandemic, but the community here has been so supportive. I remember I launched the website last March and then in April I made a post in a mutual-aid Charlottesville Facebook group and told my story there. I’ve still to this day never topped the sales that came in that month. All from local people who wanted me to succeed and make it through this pandemic. It showed me that people here really care. And I have to give a shout out to all my regular chocoholics at the market too!

What are your best-selling bars?

Okay, so my best sellers are probably my India Idukki Hills and my Vietnam Ben Tre.

So many people are obsessed with the Idukki Hills for its intense tanginess. I also really love including it in tastings with people because it’s so different from what people expect to taste with chocolate.

Ben Tre is just immaculate. I love this origin from its flavor to its texture and mouthfeel. A lot of times people ask me what my favorites are and Ben Tre is usually on that list which definitely accounts for some of the boost in sales for that bar.

You make me hungry.

My Monster bar was born out of a need for a vegan milk chocolate bar. I essentially came to the realization at one point that I didn’t really need a replacement for the milk itself because I didn’t need to actually mask anything in the chocolate, I just needed to make it less intense and sweeter, so I took my most gentle origin (which at the time was Catongo from and now it’s Chuao) mixed it with a bit of Uganda for the familiar flavor of an earthy origin, then added in Ecuadorian vanilla, sugar and a bit more cocoa butter to house it all, and BAM I couldn’t stop eating so I thought I’d created a monster!

The best thing about the Monster bar is that the flavor grows. What I mean is that it’s sweet but has a long finish. Milk chocolate doesn’t really have that because of the actual milk.

I actually have a bar that’s been in the works for a long time now that’s going to be “The Penelope” I plan on it having its own packaging and everything. I plan on doing that for the Monster bar as well. Penelope will be a blend at 90% and it’s gonna be amazing.

So it sounds like you’ve been really honing your craft and focused on making a good product. Do you consider your business successful?

What I would say is that it’s a mindset. I started last year with essentially nothing, and now I have so much more in every way imaginable from equipment to customers to packaging to a certain small level of recognition, and I’m of the mindset that I’m very much still starting this business. It’s been a year and three months. The progress that has been made greatly outweighs the uncertainty to me. I feel like I’m pushing the right buttons.

The name of your company is Odyssey… so where do you want to take us?

Well where I really want to take everyone is a journey of a topic in and of itself. The vision for Odyssey Chocolate is to set up a full fledged bar/lounge in Charlottesville where we make the chocolate and serve drinking chocolate elixirs as an alternative to “going out for drinks.” I really want to make a place where people want to come on a date, with their friends, or with their families to relax in a warm colorful environment. I really want to introduce more people to the ancient drinking chocolate recipes. Of course there will also be factory tours, tastings, samples, kids classes all that kind of stuff, but what I really envision looks a lot like a bar where alcohol has been replaced by cacao.

If I can bring this business to high enough level of success I’m going to transform it into something completely different – the income source for an egalitarian community much like Twin Oaks just 30 minutes from Charlottesville. To make clear what that means and why I’m a crazy person: that means I’ll build up this business to as big as I can make it and then give it away. This is my actual biggest goal in life. To make a chocolate community.

Do you have an anecdote to share about a customer reaction when trying your bars?

There was one time a blind woman came up to my stand at the farmer’s market. I told her what I sell and she expressed that she likes to put a little chocolate in her coffee. I gave her a sample and she got really quiet and had a sort of serious look on her face. She told me “I can’t put this in my coffee. That would be a waste. This is too intense. I don’t think you would be able to understand, but as a blind person this is transporting me somewhere – to a different place.” And that’s what Odyssey Chocolate is all about.

Order Odyssey Chocolate at http://www.odysseychocolate.com.

Sign up 37 Chocolates newsletter to be notified of blog updates and upcoming online chocolate tastings.

Last Sunday, I hosted an online chocolate tasting with Karl and Marina Hogarth of Hogarth Chocolate in New Zealand. We tried four amazing bars, including a rich gianduia and a playful sweet potato milk chocolate. I was thrilled to see many familiar faces on my screen and left the Zoom hangout with a massive smile on my face.

Building the 37 Chocolates online tasting community has been the highlight of my year. Seeing you show up over and again for these chocolate hangouts fill me with so much joy, that I’ve planned not one but TWO chocolate tastings next month. Read on to learn more about what’s in store and if you’d like to order some Hogarth Chocolate bars, you can do so on the 37 Chocolates e-shop (you’ve got to try the Buttered Toast & Sea Salt Bar!)

Here’s what Adel said about the Hogarth Chocolate chocolate love fest:

“It was such a great event, again. You seem to have a steady group of followers and it’s starting to feel like meeting up with friends when we gather at your tastings. You have an amazing ability to assemble a collection of bars that everyone enjoys, may they be newcomers or seasoned pro tasters. I’m always happy to participate.”

Upcoming Events

• 

On Sunday, December 6, you’ll have a chance to meet Carol Morse, founder of Acalli Chocolate in New Orleans. Her company was on Melissa Clarks’ list of top 13 chocolate-makers for the New York Times last February but it’s been on mine for years! Five years ago, the 65% Milk & Nibs bar blew my taste buds away with its bold, tart fruit notes and, to this day, it remains one of my desert island chocolate. 

During the two-hour tasting, you’ll get to sample the three bars pictured above + a mystery dark chocolate. This tasting is for you if you love boldly flavored chocolate. Tickets are $58 per US household.

The following week, on Saturday, December 12, you’ll discover three bars by Violet Sky, a chocolate-maker based in South Bend, Indiana. Founder Hans Westerink is a chocolate poet and I’ve been a fan of his work since the 37 Chocolates challenge. His chocolate is silky smooth, with lots of nuanced flavors. Hans already added the event to his (very full) calendar and I’m excited for his participation!

Tickets for the tasting are $52/household and include three 77% (vegan) dark chocolate bars: one single origin (either Venezuela or Guatemala), another made with Bourbon barrel-aged cacao nibs, and a bar coated with maple sugar.

For this last ticketed event of 2020, I’ve also asked chocolate educator Hazel Lee to join the party. Hazel lives in the UK and she’s the creator of the Taste with Colour Chocolate Flavour map pictured with the Violet Sky bars. She’ll be telling us how connecting flavor with color inspired her to create her map. 

New on the 37 Chocolates Shop

In four words: dark chocolate + spicy chai.

In three words: I am obsessed.

You can order it here.

If you’d like to be notified of blog updates and upcoming online chocolate tastings, please sign up 37 Chocolates newsletter, as I don’t always post new events on the blog.