Ever Met a Chocolate Sommelier? Here Is How One Expert Redefines Sweet Indulgence

Have you ever thought about chocolate the same way connoisseurs view fine wine? Most of us grab a standard candy bar without thinking twice about its cacao origin. However, artisan drinking chocolate is rapidly changing that everyday routine. As The Food Institute reported, British brand Knoops is transforming how we enjoy cocoa. The company recently opened its very first American location in Salt Lake City, Utah. The state already loves customizable drinks, making it a natural landing spot.

Founder Jens Knoop spent decades exploring cacao beans worldwide. Today, he works as a dedicated chocolate sommelier. Knoop grew up in Germany, where people treated fine chocolate as a cherished gift. Years later, during a cold London winter in 2012, he craved a quality hot drink. He found that available options were either overwhelmingly sweet or bitterly dark. None offered any room for personal customization. He spent years visiting farms and meeting growers to learn the craft.

“Coffee had developed a sophisticated culture,” Knoop explained to The Food Institute. He firmly believed that chocolate beverages deserved the exact same care and attention. In 2013, he launched Knoops around an extensive “library of chocolates.” According to The Food Institute, stepping into the shop feels like a sensory adventure. Customers begin by choosing their precise cocoa percentage, ranging from 28% to 100%. They can then order their drink hot, iced, frozen, or blended into a shake.

Next comes selecting a milk base and adding creative flavor infusions. Guests can blend in orange zest, sea salt, natural herbs, or spicy Szechuan pepper. Sommelier mastery involves far more than simply tasting chocolate bars. Different cocoa origins express distinct fruit, floral, and earthy notes. “A chocolate can be exceptional on its own,” Knoop pointed out to The Food Institute. However, he noted that bar quality does not always produce the best drinking experience. Certain beans require heat to unlock their subtle aromatic profiles.

For example, Szechuan pepper is steeped briefly to extract its cooling, numbing notes. Knoop pairs this unique spice exclusively with a creamy 28% white chocolate base. As The Food Institute emphasized, guiding guests toward unexpected pairings drives his passion. Knoop loves seeing visitors arrive with rigid tastes and leave with a brand-new favorite. A simple mug becomes an exciting journey through global flavor profiles. This bespoke approach elevates a comforting childhood favorite into a sophisticated craft. Next time you crave cocoa, consider ordering like an experienced sommelier.

Sources:

• The Food Institute: https://foodinstitute.com/focus/inside-the-world-of-a-chocolate-sommelier/