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Nick Frappier
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Brainstorming Chocolate bars to Pair with Espresso
Started this discussion. Last reply by Vanessa Chang Mar 23, 2010. 3 Replies 0 Likes
Good afternoon all, I hope today finds you well. I have a relatively simple question that I need some chocophiles to help me ponder. I am trying to help a friend pair his espresso with a chocolate…Continue
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Jennifer Nielson left a comment for Nick Frappier"We gave actually met. I was at the UAFCS conference in Park City the first of November and attended your chocolate class there."
Nick Frappier left a comment for Jennifer Nielson"Jennifer, good to make your acquaintance. Always nice to meet another individual interested in fine chocolate."
Nick Frappier left a comment for Phillip Davis"Phil,
Good to see you here. How is life in your neck of the woods?"
Nick Frappier replied to Vanessa Chang's discussion Cacao Info Resources?"V- if there's something that needs doing Google had probably developed something to help. Have you considered using Google Earth to help keep track of plantations and areas? In the short term it can at least give you some basic info like…"
Vanessa Chang replied to Nick Frappier's discussion Brainstorming Chocolate bars to Pair with Espresso"Actually, a couple of the Amedei single origins just might do it. Try Grenada and Jamaica. They both display woodsy, spiced notes. Though the Grenada has more of medicinal (in a good way) finish. The Jamaica plays sweeter on my palate, the way a…"
Vanessa Chang replied to Nick Frappier's discussion Brainstorming Chocolate bars to Pair with Espresso"There's an underlying chord of soft hoilday spice in the Dos Rios, too. So, Nick, you might have a good suggestion in Matt's because I can get crazy good tastes of star anise and cloves in the DR."
Matt Caputo replied to Nick Frappier's discussion Brainstorming Chocolate bars to Pair with Espresso"Amano Dos Rios is wild and crazily fruity, with hardly any acidity. However, while he says bergamot, which would be a citrus on the label, I feel it is dominated by more of a blueberry taste."
Nick Frappier posted a discussionBrainstorming Chocolate bars to Pair with Espresso
Good afternoon all, I hope today finds you well. I have a relatively simple question that I need some chocophiles to help me ponder. I am trying to help a friend pair his espresso with a chocolate for a competition he is in in a few weeks. The espresso is a blend of Ethiopian beans that have a wonderful expression of red-fruits in the cup with a finish that has a lingering woodsy note (reminiscent of cacao nibs). In trying to make the red-fruit notes pop he is looking for an unflavored,…See More
Vanessa Chang left a comment for Nick Frappier"Most definitely a C-note, my friend.
Honestly, each has its own virtue. To me they're like meditations a composer or wine maker would craft from one basic idea."
Profile Information
- Dark, Milk, White?
- Dark
- Most memorable chocolate experience:
- Sculpting a life sized copy of my head out of chocolate.
- My favorite chocolate is:
- Domori Javablond
Comment Wall (4 comments)
- At 7:50pm on December 1, 2010, Jennifer Nielson said…
- We gave actually met. I was at the UAFCS conference in Park City the first of November and attended your chocolate class there.
- At 5:43pm on March 22, 2010, Vanessa Chang said…
- Most definitely a C-note, my friend.
Honestly, each has its own virtue. To me they're like meditations a composer or wine maker would craft from one basic idea.
- At 2:09pm on March 14, 2010, Matt Caputo said…
- What discussion?
- At 4:11pm on February 22, 2010, Matt Caputo said…
- Nick,
Its about time I saw you here. Check out the discussions on Ecuador.
Matt
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