Science Of Chocolate Test Kitchen Chocolate And Snacks
Snackable Matcha Chocolate Dragee by SOC Test Kitchen.
The SOC Test Kitchen
SOC is starting up a fun and interesting line of chocolate ideas in predominately snack form. The motive is to make quality chocolate a little more approachable without losing the essence of what’s important: quality ingredients and craftsmanship. Having fun with food, pushing boundaries, and encouraging creative expression.
The products here are made in small batches which may be repeated as is, altered, or be one-time productions. The packaging is more utilitarian than market-friendly, but at SOC content and quality is more important than branding and appearances.
Some products are a bit elevated from the usual, such as the hazelnut praline dragee which is more than simply coating hazelnuts in dark chocolate. And the ridiculous freeze dried cheese coated in a savoury black pepper dark chocolate because it’s time to revive chocolate in the savoury realm as the Italians did hundreds of years ago and as the Mesoamericans did thousands of years ago.
So have some fun enjoying chocolate not in bar form, and check out the pairing ideas to enjoy it with a beverage or food in small portions.
Ingredients*: Whole Roasted Peruvian Cocoa Beans
About the cocoa beans: These cocoa beans are from Pangoa in Junin province, Peru. They are fermented in Tornillo hardwood boxes, which doesn’t add any aromas to the cacao allowing for the true aroma of the bean. This cocoa (along with coffee) offer locals an alternative crop to grow other than coca leaf production, which helps disrupt the supply chain for cocaine.
Flavour: Many find these beans sharp with some acidity, earthiness, and deep cocoa flavour. Although cocoa beans are not sweet, these beans are not particularly bitter, but definitely more intense than some others. Perfect for those who like very high percentage dark chocolate or espresso.
How to use: These whole cocoa beans still have the testa (AKA husk or “shell”) around the kernel. The kernel is also referred to as cocoa nibs (this is the part you eat). Crack and peel away the paper-like shell before eating the nibs. You can compost the testa.
Ideas: Peel the beans and use the nibs on salads, baked in or sprinkled on cookies/coffee cake, with red wine, black tea, or enjoy on their own! Can generally be used where you would normally used chopped nuts (like walnuts or almonds).
Did you know? Cocoa beans (sometimes called cacao beans or simply “cacao”) contain some of the highest levels of flavanols (antioxidants) of all our foods, even compared to high antioxidant fruit and vegetables. The flavanols in cocoa beans and dark chocolate are associated with heart and cardiovascular health, and improving short-term memory and cognition. They are also a good source of minerals such as manganese, magnesium, zinc, copper, and iron. As well as containing phenylethylamine helping to regulate mood.
Weight: 150 grams (5.30 oz)
*Cocoa beans are gluten-free, nut-free, dairy-free, but this product was roasted in a kitchen which contains these ingredients and may contain trace amounts.
Store in a cool dark place and keep air-tight and sealed.
Chocolate and hazelnut is a childhood favourite of mine. This is more than simply coating hazelnuts in dark chocolate. The hazelnuts are well roasted and candied for an extra crunch. Then they are hand coated with two layers. The first layer is a hazelnut almond gianduja, and the second coat is a 73% Nicaragua-origin dark chocolate. Finally, they are lightly tossed in cocoa powder. Rustic but divine.
Ingredients: Hazelnuts, Sugar, Almond, Milk Powder, Dark Chocolate (Cocoa Beans, Cane Sugar, Cocoa Butter), Coconut Oil, Cocoa Powder.
Contains tree nuts and dairy.
80g and 250g
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Pumpkin seeds may sound a bit boring, but toast them up and lightly coat them in caramelized sugar, and you have a delightful tasty crunch. These candied pumpkin seeds were coated in a deep flavoured matcha chocolate, and tossed in an even deeper matcha coating to balance off the sweet matcha white chocolate.
Ingredients: Pumpkin Seeds, Cane Sugar, Matcha White Chocolate (Cocoa Butter, Sugar, Milk Powder, Matcha Tea Powder, Green Tea), Coconut Oil, Matcha, Maca Root, Tapioca.
Contains dairy.
80g or 250g
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Inspired by the popular strawberry matcha latte, but in crunch form. Candied roasted pistachio hand tossed in a deep matcha chocolate and then lightly tossed in a delicate coating of freeze dried strawberry powder.
Ingredients: Organic Pistachios, Cane Sugar, Matcha Chocolate (Cocoa butter, Sugar, Milk Powder, Matcha Tea Powder, Green Tea), Coconut Oil, Freeze Dried Strawberry, Maca Root, Tapioca.
Contains tree nuts and dairy.
80g
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Golden berries are a bigger more tart version of a cranberry, and golden yellow. On their own they make you pucker, but hand coated in dark chocolate and dusted with a little strawberry and they are just perfect. They are coated in a 73% Nicaragua origin dark chocolate.
Ingredients: Golden Berries, Dark Chocolate (Cocoa Beans, Cane Sugar, Cocoa Butter), Freeze Dried Strawberry, Maca, Tapioca.
Dairy-Free. Nut-Free.* May contain traces of nuts.
Let us know! Go to www.scienceofchocolate.com/rate to rate these products and offer some critical feedback. It’s always fun and interesting to know our customer’s preferences, suggestions, and ideas!
80g
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Think outside the chocolate box!
There’s nothing that gets me more excited in the chocolate kitchen than using chocolate in a more savoury way. I first tried cheese and chocolate in truffle form back in 2015 at a shop I worked at as a chocolatier. It was odd, but oddly satisfying. Since then I loved hosting cheese and chocolate pairings.
Hence, here we have a truly savoury dragee. Freeze dried cheddar and smoked gouda coated in a black pepper dark chocolate. Goes well as a snack to your sandwich or with a glass of wine or fresh tomato juice.
Ingredients: Freeze Dried Cheese, Pepper Dark Chocolate (Cocoa Beans, Cane Sugar, Cocoa Butter, Black Pepper), Cocoa Powder.
80g
Contains dairy.
The SOC Test Kitchen are small-batch chocolate experiments for you to enjoy. Some products may be reoccurring, slightly altered in proceeding batches, or a one-off.
Ingredients*: Whole Roasted Colombian Cocoa Beans
About the cocoa beans: These cocoa beans are grown in Hacienda Morumbi, a single-estate plantation. This is a single-estate plantation within the Puerto Lleras del Meta province of Colombia. The area encompasses 150 hectares, 50 of which are dedicated to cocoa, and the other 100 hectares conserve native forests.
Flavour: Many find these cocoa beans to have a familiar cocoa aroma with some toasted nutty flavour as well. Some may also find it has a general baked, bread crust taste. Although cocoa beans are not sweet, these beans are not particularly bitter, especially for those who enjoy less sweet foods and drinks.
How to use: These whole cocoa beans still have the testa (AKA husk or “shell”) around the kernel. The kernel is also referred to as cocoa nibs (this is the part you eat). Crack and peel away the paper-like shell before eating the nibs. You can compost the testa.
Ideas: Peel the beans and use the nibs on salads, baked in or sprinkled on cookies/coffee cake, with red wine, black tea, or enjoy on their own! Can generally be used where you would normally used chopped nuts (like walnuts or almonds).
Did you know? Cocoa beans (sometimes called cacao beans or simply “cacao”) contain some of the highest levels of flavanols (antioxidants) of all our foods, even compared to high antioxidant fruit and vegetables. The flavanols in cocoa beans and dark chocolate are associated with heart and cardiovascular health, and improving short-term memory and cognition. They are also a good source of minerals such as manganese, magnesium, zinc, copper, and iron. As well as containing phenylethylamine helping to regulate mood.
Weight: 150 grams (5.30 oz)
*Cocoa beans are gluten-free, nut-free, dairy-free, but this product was roasted in a kitchen which contains these ingredients and may contain trace amounts.
Store in a cool dark place and keep air-tight and sealed.