GEOPOLITICS OF CHOCOLATE

After over 3000 years of existence chocolate is far from being global in character. Chocolate is essentially European in personality and culture. It has no overtones nor undertones of Africa or Asia. If it continues on this track, given the surge of popularity of chocolate, the frequency of consumption per chocolate lover. in time it is going, to get boring.Indeed you must admit Europe is getting pretty boring these days.

Acquiring and absorbing Asian characteristics(I cant cant talk about Africa yet),will give it a new lease in life and a vibrant developing personality. However it is not going to be an easy task. And it is best not to leave it to the Japanese. They make great European chocolate.

TOUGH TO MARKET

Marketing "Asian chocolate" will deter enthusiasts. It does sound, at this time at least, pretty absurd. Asian chocolate indeed! Some kind of stupid chauvinistic idea?It will be tough to gain acceptance even by Asians. Asians swear by European chocolate. They grew up on very traditional flavors according to the sacred chocolate books written by the Swiss and the Belgians. And by the uncompromising Germans chocolatiers.

But stranger things have happened. Beatles lovers now enjoy Bollywood. Even a surviving Beatle confesses to enjoy Bollywood.Eastern noodles have found a Western flavour. Curries become British.But if chocolate were seen as acquiring Asian flavors, the Belgians would be affronted. The Swiss furious. The French will grumble.The British amused at first.The Americans of course will care. They love their chocolate, bland.

THE CONSERVATIVE CHEFS

There will also be some derision from Asian chocolate purists including highly regarded chefs.Asians are conservative like the Europeans and change is threatening. Bad for business. To create Asian chocolate flavors one must necessarily appeal to not just the master chefs but to alchemist chefs.

CHOCOLATE KINGS

The Asian chocolate must also have the support of brave manufacturers. They will be disinclined to devote the production lines to something untested and to bizarre deeds.They may be persuaded to try on a small scale.Such a task can only be asked of the leaders. Who better in Asia, than the Chocolate Kings themselves, The Chuang brothers of Petra Foods(the fourth largest manufacturer of chocolate ingredients in the world).They can take the initiates of research and development.

UNIVERSITY RESEARCH AND DEVELOPMENT

Universities admittedly have been experimenting but see little encouragement from the business sector. one or two Australian universities have taken chocolate to new areas that are distinctly Asian or at least regional. They need support. The top Asian Universities may eventually find this area of food technology quite lucrative.

Of the countries, Singapore is cautious and too eager for quick returns. Thailand is engrossed with other foods and flavors. Which the Australians are fusing. The Philippines prefer fudge it seems.The task seems to be left to Indonesia, the third largest producer of cocoa and home of many thriving chocolate industries from the big and established right down to the tiny household entrepreneurs.

THE SULTAN

There are also people in Indonesia destined for the task. The Sultan of Jogjakarta(a city close to the cocoa heartland), who is also a very enlightened governor of the city,could take the lead in establishing a center for chocolate with the assistance of the many notable universities within his jurisdiction.

ASIAN CHOCOLATE AND THE BRAIN

What is Asian Chocolate. It understand it in its proper perspective is important to understand the science of eating. Eating involves all senses and even some of our instincts. All this to tuned up to the olfactory bulb. From this complex network information on the flavors what we are eating is send to the brain.

The brain then decides on this current information and stored data what we are going to like or dislike. This is the basis of a defense systems that will reject flavors that we don't like. It also welcomes surprises and evaluates them.The brain of course highly approves of chocolate. Milk chocolate. Chocolate and hazel nuts. Chocolates and biscuits. The brain can be persuaded to love contrasting flavors such as what was proved by combining white chocolate with salty caviar.If the tongue is adventurous, the brain give its wholehearted approval.So it is important to set aside preconceptions. For instance as it discovered in caviar and white chocolate salt can do wonders with chocolate. And Asia abounds with the most exotic salty flavors.

Our brain can also anticipate flavors,even new flavors and unusual combination of flavours based on information stored in its data base.It evaluates and passes judgment. Asian chocolate are those blends that the brain, first surprised eventually pronounces as "wonderful." So careful research in combinations and blends is needed. Milk and chocolate was easy. Marzipan and chocolate inevitable. Hazelnuts and chocolate, the squirrels could have come with it.

EXPERIMENTS

The movement has begun. Traditional Asian Flavors are being experimented by a few of the alchemists chefs. Some interesting recipes have been tried and accepted by a select number of chocolate lovers and by many well trained brains.No chillies, I assure you have been tried in these experiments. We have left it that to the Mexicans.

For more information and recipes contact the writer.