Shobitha Ramadasan, a certified chocolate sommelier, has started a new business in Ireland educating people about the delights and complexities of chocolate.
She has launched online chocolate tasting classes where participants are educated about chocolate while sampling high quality chocolate at home.
Ramadasan, who hails from Malaysia, is passionate about chocolate and believes that it should be appreciated and savoured, just like a fine wine or a specialty coffee.
She trained as a lawyer and relocated to France due to work commitments, where she discovered the wonders of French chocolate.
Now she is resident in Ireland and has given up the law after studying with the online college, the International Institute of Chocolate & Cacao Tasting.
In Association with
Ramadasan offers a range of services, including private chocolate tastings, chocolate consultancy, corporate events, and online courses.
"I'm delighted to be starting my business in Ireland, a nation that ranks highly among the global chocolate consumers and values premium, sustainably sourced food,” she says.
“When I arrived in Ireland I was struck by its remarkable food culture and the country's passion for chocolate, making it the perfect place to share what I do."
Her online chocolate-tasting courses focus on understanding what goes into making good chocolate, and how to appreciate it.
Ahead of each course, participants are shipped curated chocolate kits that include bars and a sample of cacao beans or nibs. A digital, printable tasting sheet and flavour wheel wis also provided.
Ramadasan explains: “During the online courses we taste chocolate together and cover where chocolate comes from, how it is made, understand chocolate terminology, labels and certifications, origins and terroir.
“I come from a culture where taking time and contemplating what you eat and drink is really important, both for your own appreciation but also out of respect for the suppliers.”
Ramadasan believes that chocolate lovers should learn more about Bean to Bar chocolate makers who control every step of the process, from ethically sourcing specialty grade cacao beans, to roasting and grinding, to crafting the final chocolate bar.
She has compiled guide listing Bean to Bar Irish suppliers here.
“The key to a successful chocolate tasting is to take your time and savour each bite,” Ramadasan adds.
“By paying attention to the aromas, flavours and textures, you'll be able to appreciate the unique fine qualities of the chocolate and fully enjoy your tasting experience.”
Bookings for the online chocolate courses can be made here.
