Chocolate Notes: Semuliki, Uganda 69% Basil Tomato inclusion bar
In our “Chocolate Notes” series, we will learn more about the process of making chocolate and how Chocolat Voyageur founder and chocolate maker, Dominique Chartrand, comes up with her unique creations.
Each single origin bean that Dominique works with had its own unique flavour profile. Dominique’s knowledge of her beans and how to roast them to bring out the best of their flavour is just the beginning. This chocolate maker has a talent for combining chocolate with other ingredients for surprising taste experiences. Her truffles include traditional berry and chocolate mixes to bright pistachio and lime pairings to more exotic bee pollen and coffee! But it is not just her truffles that provide a taste sensation for our tongues! Chocolat Voyageur’s inclusion bars combine the rich chocolate taste of single origin bean to bar chocolate with beautifully paired, and sometimes surprising, ingredients. Today we are going to learn some of the secrets behind how Dominique developed her unique Semuliki, Uganda 69% Tomato Basil inclusion bar!
Tomato powder and basil are combined with Semuliki cacao beans to create a unique inclusion bar that is surprising and delicious!
Where did you get the idea to combine tomato and basil with chocolate?
Dominique Chartrand “Last year, in 2023, I decided to challenge myself to create an inclusion bar to reflect the Canadian Harvest and the season of the fall. The tasting notes of hot cocoa and smooth and creamy buttercream from the Uganda, Semuliki bean, made me feel that it would be the perfect base. It is not a fruity bean and even though popular and pleasant with its mouthfeel, it gives a more subtle experience that many who do not like fruit notes in their chocolate, truly enjoy.
I have previously enjoyed basil in chocolate so I decided that I would use this herb as a beginning point. I wanted to test my capacity to create a savoury chocolate experience. I wanted to push the boundaries of what we expect from chocolate. Basil and chocolate is already an unusual combination. I wanted to find an ingredient that pairs well with the basil and chocolate to create a complete flavour experience. As we harvest many tomatoes in the fall and that basil and tomato is a classic pairing, I decided to try it out.”
Can you elaborate on how you developed your recipe?
Dominique Chartrand “The first experiment did not include the basil, but tomato powder and smoked sea salt! The salt acts as a flavour enhancer. Before adding the basil, I wanted to fully taste the tomato in the Semuliki bean. That first attempt packed a punch of flavour! But it was too strong and did not allow us to taste the cacao. Some of my taste-testers enjoyed this bar, especially the lovers of sea salt, but it was not what I wanted to create. I felt that this first attempt was a step in the right direction but that it was time to add basil and correct the course.
In the second attempt, I dropped the salt and added a small amount of basil with the tomato powder. With this sample, I could start to feel that the pairing was coming together. It was definitely a savoury experience and was made for those who do not enjoy too much sweetness in their chocolate. However, I still felt that the tomato was overpowering the cacao and hiding the basil.
I adjusted the ratio of ingredients for a better balance. In the final version, as you taste the bar, the tomato is still present, but you can taste basil instantly. The basil does fade quickly to then slowly introduce the tomato flavour, firstly by some acidity and then, by lots of brightness. As the tomato flavour starts to dwindle, you are surprised by tasting spices, such as cloves and tamarin. The notes of herbs are clear and poignant. It is what really stands out at the end of the tasting of this combination. So together the Uganda cacao, the basil and the tomato create a beautiful moment of spiciness.”
Was there anything that really surprised you while creating this bar?
Dominique Chartrand “Yes! But indirectly. After tasting this inclusion, I tried the original single origin 69% Semuliki, Uganda, bar itself, with no inclusion. And the flavour profile had expanded for me. While I was tasting it on my tongue, I could identify the same flavours as before but this time, notes of coffee became more prevalent. The creaminess of buttercream and the richness of hot chocolate make way for coffee and earth notes to come to life! As for the Basil Tomato Semuliki inclusion, I am so pleasantly surprised by this inclusion and experience! I love watching people try this bar for the first time. For those that it delights, their expressions and discovery of flavour make me so happy! I love hearing what people think of this bar.”
If you would like to lean more about founder and chocolate maker, Dominque Chartrand, visit our About Us page.
Dominique working cacao nibs into chocolate