As you may already know, on 1st March 2017, we are holding our second evening of Fairtrade chocolate tasting with Divine Chocolate – a London based organisation that creates an incredible selection of chocolate in a variety of flavours with fairtrade ingredients only.
I had a chat with Erik, master choclatier at Divine Chocolate ahead of his second visit to Canterbury about his career, ideas on sustainability and chocolate of course.
Most companies are beginning to adapt fairtrade guidelines, do you believe this has taken too long?
Getting the public to change shopping habits is a matter of educating people about the options available. As well, showing the larger players that there is a market for Fairtrade is something Divine has been doing for many years.
What is the best thing about working for a company that prides itself upon fairtrade?
Working for Divine is a pleasure. Not too long ago, I became a father and it made me rethink the concept of family. Of course, many of the cocoa farmers have families themselves and they want the best for their children – ensuring that they can earn a good wage for their work, is incredibly important to me.
So true! How did you get into this field?
I have a background in education, teaching music and drama, but have always been interested in food and drink. Divine were looking for people to share the Divine Chocolate story, so I produced a video of myself presenting a recipe in the kitchen, got the interview, and won over the panel! That was three years ago, and now I speak at schools, run chocolate making workshops and give after dinner talks.
Besides from Divine Chocolate, what is your favourite brand of chocolate?
There are three main types of cocoa being grown, and one of them is called Criollo and is used in less than 3% of the worlds’ chocolate production. If you can find it, it is certainly an interesting taste experience.
What’s your favourite thing about your job?
Clearly eating lots of chocolate!
I should hope so! What can we expect from the chocolate tasting evening?
Participants can expect to learn how to use all five senses to better understand chocolate. We learn about the history of chocolate, chocolate production from bean to bar, and of course we hear about Fairtrade cocoa farming.
And lastly, what does sustainability mean to you?
For me, sustainability means that I’m ensuring future generations will be able to share my love of chocolate.
There you have it! Join us on 1st March 2017 at Barista and Baker for this fun-filled, informative evening!