{"id":12154,"date":"2017-06-16T19:11:55","date_gmt":"2017-06-16T19:11:55","guid":{"rendered":"https:\/\/www.ikachocolate.com\/?p=12154"},"modified":"2017-08-23T07:08:50","modified_gmt":"2017-08-23T07:08:50","slug":"chcolate-tourism-should-be-about-terroir","status":"publish","type":"post","link":"https:\/\/ikachocolate.com\/ja\/travel\/chcolate-tourism-should-be-about-terroir\/","title":{"rendered":"Chocolate Tourism Should Be About Terroir"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><strong>1. Terroir isn&#8217;t just about wine making<\/strong><\/p>\n<p>In some ways, chocolate is like wine.<\/p>\n<p>The aroma, texture and taste of both pleasurable products depend much on the Terroir.\u00a0Like wine, chocolate may be impacted by how it&#8217;s been grown: Location, geology and climate of the place.<\/p>\n<p>In fact it&#8217;s among the few products with a broader flavour profile than wine.<\/p>\n<p>Like grapes, cocoa beans are a fruit that goes through a series of various processes in production, all of which also affect its flavour; Fermentation and drying are extremely important for a quality chocolate. Fermentation is done on or near the farm, so the farmers\u2019 skill has a large influence on flavour.<\/p>\n<p dir=\"ltr\">Conclusion: C<strong>hocolate lovers should pay more attention to cocoa farmers<\/strong>.\u00a0Getting to know them will help us all treat them better, and in turn get better quality chocolate every day.<\/p>\n<p dir=\"ltr\"><a href=\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/cocoa-terroir-article-ika-chocolate-blog-1.png\"><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-759\" src=\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/cocoa-terroir-article-ika-chocolate-blog-1.png\" alt=\"cocoa terroir article ika chocolate blog (1)\" width=\"1009\" height=\"363\" srcset=\"https:\/\/ikachocolate.com\/wp-content\/uploads\/2014\/02\/cocoa-terroir-article-ika-chocolate-blog-1.png 1009w, https:\/\/ikachocolate.com\/wp-content\/uploads\/2014\/02\/cocoa-terroir-article-ika-chocolate-blog-1-300x108.png 300w, https:\/\/ikachocolate.com\/wp-content\/uploads\/2014\/02\/cocoa-terroir-article-ika-chocolate-blog-1-768x276.png 768w, https:\/\/ikachocolate.com\/wp-content\/uploads\/2014\/02\/cocoa-terroir-article-ika-chocolate-blog-1-510x183.png 510w\" sizes=\"auto, (max-width: 1009px) 100vw, 1009px\" \/><\/a><\/p>\n<p dir=\"ltr\">Did you know that cocoa trees can only flourish in tropical environments, within 15-20 degrees north and south of the equator? This is why cocoa is grown in very few countries around the world &#8211; among them are Brazil and Cote d&#8217;Ivoire.\u00a0The origins of chocolate beans has an enormous impact on the flavour of a finished chocolate bar.\u00a0Bars from Madagascar beans, for instance, are characteristically fruity while Ecuadorian bars are far more earthy.<\/p>\n<p dir=\"ltr\">Have you ever considered dividing Vietnam into individual regions, like we are so used to do to French wine growing regions?<\/p>\n<p dir=\"ltr\"><strong>2. Single origin chocolate tourism &#8211; the new global trend<\/strong><\/p>\n<p dir=\"ltr\">The Chocolate Tourism trend is still mainly about <a href=\"http:\/\/edition.cnn.com\/2011\/TRAVEL\/05\/26\/chocolate.tourism.europe\/\" target=\"_blank\" rel=\"noopener\">a chauffeur driving you to shops around Paris<\/a>.<\/p>\n<p dir=\"ltr\">But a new more exotic way to make chocolate the theme of your trip is to hop on a plain and then on a van, to visit cocoa farms around the planet\u2019s equator.<\/p>\n<p dir=\"ltr\">More and more chocolate fans go to places such as Belize, Madagascar, where first-rate quality cocoa is sourced.<\/p>\n<p><iframe loading=\"lazy\" src=\"https:\/\/www.youtube.com\/embed\/lwJn4YcLL38\" width=\"560\" height=\"315\" frameborder=\"0\" allowfullscreen=\"allowfullscreen\" data-mce-fragment=\"1\"><\/iframe><\/p>\n<p dir=\"ltr\"><strong>Traveling to Australia was actually what put Ika on her chocolate career path.<\/strong><\/p>\n<p dir=\"ltr\">Travel is Ika\u2019s second best thing to do after chocolate. When she was 35, with 12 years of experience as a radio sound engineer, she went to Australia, in search of a new vocation.<\/p>\n<blockquote>\n<p dir=\"ltr\">\u201cI went to Australia to study for a master&#8217;s degree in marine science, but there I realized that what I wanted to do was chocolate. How did I realize that? When I saw that I was spending hundreds of dollars in chocolate boutiques. I was also constantly recommending to fellow travelers to &#8216;Go eat this macaroon, go eat those pralines.&#8217; I realized I love it. Chocolate became a motivation for more cultural exploration.\u201d<\/p>\n<\/blockquote>\n<p dir=\"ltr\">Returning from Australia, she became an apprentice to the leading Israeli dessert chef Claude Ben Simon. In 2011, after many more trips and much training &#8211; mainly in Paris and Brussels, she opened her own artisanal chocolaterie.<\/p>\n<p dir=\"ltr\"><a href=\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/ika-zaatar-chocolate-blog-april.png\"><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-757 aligncenter\" src=\"https:\/\/www.ikachocolate.com\/wp-content\/uploads\/2014\/02\/ika-zaatar-chocolate-blog-april.png\" alt=\"ika zaatar chocolate blog april\" width=\"751\" height=\"328\" srcset=\"https:\/\/ikachocolate.com\/wp-content\/uploads\/2014\/02\/ika-zaatar-chocolate-blog-april.png 751w, https:\/\/ikachocolate.com\/wp-content\/uploads\/2014\/02\/ika-zaatar-chocolate-blog-april-300x131.png 300w, https:\/\/ikachocolate.com\/wp-content\/uploads\/2014\/02\/ika-zaatar-chocolate-blog-april-510x223.png 510w\" sizes=\"auto, (max-width: 751px) 100vw, 751px\" \/><\/a><\/p>\n<p dir=\"ltr\"><strong>3. Original Middle Eastern flavored pralines &#8211; now a worldwide sensation<\/strong><\/p>\n<blockquote>\n<p dir=\"ltr\">\u201cTravel inspires my work, but I wish also for Israeli flavors and chocolate to travel. I want people in Europe and anywhere else, also in those far away places where farmers grow chocolate, to know our land. I want people all over the world to get to know the Middle Eastern Terroir. Lovely food and flavors grow here, too.\u201d<\/p>\n<\/blockquote>\n<p dir=\"ltr\"><strong>One such special flavour is the <a href=\"https:\/\/en.wikipedia.org\/wiki\/Za%27atar\" target=\"_blank\" rel=\"noopener\">Za&#8217;atar<\/a> &#8211; a Middle Eastern herb.<\/strong><\/p>\n<p dir=\"ltr\">This is now the 2nd year that Ika\u2019s Za&#8217;atar praline made her a silver medalist of <a href=\"http:\/\/www.internationalchocolateawards.com\/2016\/10\/world-final-winners-2016\/\" target=\"_blank\" rel=\"noopener\">The International Chocolate Award<\/a><a href=\"http:\/\/www.internationalchocolateawards.com\/2016\/10\/world-final-winners-2016\/\" target=\"_blank\" rel=\"noopener\">s<\/a>.<\/p>\n<p dir=\"ltr\">This innovation, combined with her professionalism, ranked her #22 International Chocolatiers of the prestigious <a href=\"http:\/\/www.croqueurschocolat.com\/\" target=\"_blank\" rel=\"noopener\">Le Club des Croqueurs <\/a><a href=\"http:\/\/www.croqueurschocolat.com\/\" target=\"_blank\" rel=\"noopener\">de Chocolat\u00a0<\/a><\/p>\n<p dir=\"ltr\"><strong>In Papua New Guinea<\/strong>, Ika sourced a uniquely flavoured cocoa that won her a second ICA silver medal this year. The story behind the\u00a0Papua New Guinea praline inspiration is just below &#8211; read our <a href=\"https:\/\/www.ikachocolate.com\/travel\/to-sin-and-be-forgiven-adventures-in-love-chocolate-in-papua-new-guinea\/\"><em>To Sin and Be Forgiven<\/em><\/a>\u00a0post.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; 1. Terroir isn&#8217;t just about wine making In some ways, chocolate is like wine. The aroma, texture  <\/p>\n","protected":false},"author":1010,"featured_media":12193,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[43,49,42],"tags":[51,50,52,46],"class_list":["post-12154","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-artisanal-chocolate","category-cacao-growing","category-travel","tag-chocolate-inspired-by-architecture","tag-chocolate-inspired-by-music","tag-cocoa-growing","tag-single-origin-chocolate"],"_links":{"self":[{"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/posts\/12154","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/users\/1010"}],"replies":[{"embeddable":true,"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/comments?post=12154"}],"version-history":[{"count":5,"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/posts\/12154\/revisions"}],"predecessor-version":[{"id":12208,"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/posts\/12154\/revisions\/12208"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/media\/12193"}],"wp:attachment":[{"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/media?parent=12154"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/categories?post=12154"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/ikachocolate.com\/ja\/wp-json\/wp\/v2\/tags?post=12154"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}