A MODERN CHOCOLATE LOVER’S GUIDE TO PHILADELPHIA

 Imagine the scene: you’re in a speciality food store, staring at a chocolate shelf stocked with thousands of options. Some bars are enormous and reasonably priced, while others are small and prohibitively pricey. Some are organically certified, while others are single origin.

Which one do you think you should pick?

It's possible that a knowledgeable store staff will be able to assist you in selecting a bar you'll enjoy. You may be tempted to get the nicest package/cheapest bar/largest bar and then be disappointed with your choice when you get home.

Is this a scene that you recognise? I'm sure I've had a taste of it at some point in my chocolate journey.

I recall thinking to myself about a year or two ago, "wouldn't it be great if I could share some of my favourite stores and bars with folks who are just getting started on their chocolate journey?" The concept for "A Modern Chocolate Lover's Guide to Philadelphia" was created as a result of this experience.

Today, the concept has evolved into a cover storey for Edible Philadelphia magazine, which you can read about in the most recent issue of the magazine or on their website.

My goal with this piece was to create a pocket guide that you could carry around with you to discover Philadelphia's chocolate treasures — from chocolate-makers and chocolatiers to chocolate retailers, you'll find recommendations that will help you get started on your own chocolate journey without feeling overwhelmed by the amount of information.

For the latest blog updates and information on upcoming online chocolate tastings, please subscribe to the 37 Chocolates mailing list. Please fill out this form if you are interested in corporate or private tastings, and I will respond to you within 48 hours.

What It Means to Be a Chocolate Sommeleier PLUS a ZOOM TASTING IN OCTOBER

I'll admit it: I like those who have a clearly defined and easily distinguishable work title. Since I began organising chocolate tastings in 2016, I've struggled to come up with a catchy phrase to describe what I do for a living. Are you a chocolate blogger? That seemed a little too restrictive. Are you a chocolate enthusiast? It's getting too intimate. Are you a chocolate educator? That was more along the lines of that. Because of this, I referred to myself as "chocolate instructor" for a couple of years.

After presenting my first wine and chocolate matching events, I discovered that my colleague Sophia Rea of Projet Chocolat in Nashville was referring to herself as a chocolate sommelier, which I found amusing. That sounded quite posh. Could this be a more appropriate descriptor for my current work? In order to get the solution to this issue, I decided to look up the definition of the word "sommelier."

Sommeliers are "waiters in a restaurant who are in charge of wines and the service of those wines: a wine steward," as defined by the Merriam-Webster online dictionary. You do not need a certificate to be a sommelier, contrary to popular belief, though you can pursue one through the Court of Masters Sommeliers. Check out Wine Folly's extensive page on the various levels of wine sommelier certification for more information on the subject.

Sommelleires are employed in the hospitality industry, such as at restaurants or wine bars, where they serve wine and other beverages. Bianca Bosker, author of the book Cork Dork, notes that a skilled sommelier should be able to do more than just combine food and wine; they should also be able to communicate effectively with their clients. Sommeliers are responsible for reading tables, listening to customers, and being alert to potential dynamics at a table (for example, someone may be able to impress their date!) These are all vital aspects of their profession.

This little venture into the world of wine has persuaded me to start referring to myself as a chocolate sommelier. After all, whether I'm presenting an in-person wine & chocolate pairing event or an online chocolate tasting event, I take great care in picking the bars and bonbons for each event I put together. I make it a point to hunt for items that would broaden a group's chocolate horizons while still remaining sensitive to the individual palates of each participant, because some people, such as my husband, will never enjoy dark chocolate*. Because some chocolate bars will taste better when served with wine, fruit, or tea, I feel confident in suggesting pairings to help you get the most satisfaction from your chocolate purchases.

In my opinion, the ability to maintain a laser-like concentration on the guest's enjoyment is what distinguishes a chocolate sommelier from a chocolate educator. As a result, while some of my colleagues may hold an official chocolate taster diploma from the International Institute of Cacao and Chocolate, I believe they must be in a position of service in order to claim the label of "chocolate sommelier."

*Taste is perceived differently by each individual, and I highly recommend attending Dr. Jessica Henderson's chocolate tasting on the subject on September 25.

For the latest blog updates and information on upcoming online chocolate tastings, please subscribe to the 37 Chocolates mailing list. Please fill out this form if you are interested in corporate or private tastings, and I will respond to you within 48 hours.