I. BEING YOU
What is your name? Mary Luz Mejia
Where do you live? Mississauga, Ontario, Canada
What do you do for a living? I’m a journalist by trade, and work in retail grocery contentmarketing/food writing by day, chocolate tasting/education/writing and travel journalism by night.
Where people can reach you or follow your work (contact, social media…)
Insta: @mlmejia123
Twitter X: @MaryLuzOnFood
LinkedIn: Mary Luz Mejia | LinkedIn
Facebook: Mary Luz Mejia
II. BEING CHOCOLATE TASTER
How did you decide to become chocolate taster?
I’ve been organizing the Canadian leg of the International Chocolate Awards for years now, thanks to an introduction to Martin Christy by Maricel Presilla years ago (fun fact: I originally met Maricel when I was producing/directing/writing her episode of a chef Bio Doc series called “At the Table With… for the Food Network Canada). I kept hearing them talk about the courses, the education that still needs to happen in the chocolate world and was instantly intrigued. I took Levels I and II here in Toronto led by Martin and
Level III in Italy with him, Monica Meschini and Alex Rast. It was and continues to be an education.
What draws you to work with chocolate?
There’s a lot to dive into in the world of cacao – you can geek out on the sensory aspects, the science of taste, chemistry, agriculture, the environment, chocolate making techniques, ingredients and flavour combinations– the sky’s the limit. Apart from the fact that I love well-made, thoughtfully created chocolate bars, barks and beyond, it’s also about the impact we can all have on cacao farmers around the world, the environment, small businesses in our communities and what we choose to consume. It’s a ripple effect that I hope I’m making towards doing better.
What themes do you pursue in your work as chocolate taster?
Since I live/work in Canada, I purposefully choose primarily Canadian-made, bean-to-bar chocolate to taste with clients that have ranged from C-suite executives, lawyers, Women in Tech, to pastry and confectionary lovers. I spotlight some of the best chocolate-makers we have here, from coast to coast, and have also spotlighting neighboring small makers in Buffalo, NY, two hours from my house. People are amazed we have this level of talent working here, from British Columbia on the west coast to
Newfoundland on the east. When I teach/taste, I name names; hand out lists of email addresses where people can order and buy online- and edutain- education with a side of entertainment. Whether it’s cacao, bon bons or hot chocolate mixes, we all vote with our wallets every time we buy a product. I’d like to think that something I said or something a guest tasted left them wanting to support a direct-trade, bean-to-bar local maker.
What are your biggest challenges regarding being chocolate taster?
I have a very full-time job and a pre-teen daughter, so my time is limited re: how much I’d like to taste, travel and experience in the chocolate world. I also have an auto-immune condition that gets seriously exacerbated by eating too much sugar, so I have to pace myself and watch how much milk and white chocolate especially I try. I used to judge more competitions, but this is a key reason why I’ve really slowed down in that department. If it was up to me, I’d try it all!
What do you love the most about being chocolate taster?
I love seeing the looks on people’s faces when they try something unexpected and delicious, when they’re amazed that this award-winning bar was made here in this huge country from makers they’ve likely never heard of before. Or the sense of wonderment they feel when they realize all of the steps it takes to produce a good bar and why that should never be a $2.99 proposition. And I love when people ask questions- it’s a chance to engage, clarify and even debate- whether that’s in person or through an
article I’ve written on the subject. Bring on the debates and let’s learn from each other.
What is the one thing you want people to learn and remember about chocolate?
That there’s a world of difference between commodity-chocolate laden candy bars and a well-made,fine chocolate for reasons that could fill a book including who grew the beans, who picked them and why, how they got to their final point of origin and who took the time to alchemically learn to take raw cacao beans and turn them into something that could inspire poetry.
III. BEING IICCT ALUMNI
How long have you been an IICCT member?
Since I completed Level I in Toronto in 2018.
What do you like the best about IICCT Alumni group?
We’re a vast, global group of people with fascinating backgrounds and interests/careers that are willing to help each other out when we need it. This past fall, I had several Canadian alumni and 1 alumnus’ husband help me pack the Canadian leg ICA samples here in my home for judges. It was A LOT of work and I couldn’t have done it without them. It literally takes a village to do big things, and lucky for me, local alumni were here to help me do the heavy lifting. I am grateful to them.
What would be your advice for new chocolate tasters?
Read, taste, talk to chocolate makers, chocolatiers, learn about what you like, don’t like, travel, and take courses. I took the Chocolate Theory course at George Brown College which was a deeper dive of Levels I and II and met a whole bunch of other folks who do really cool things in the GTA. There are many who have gone it alone and are self-taught, but there’s something to be said about learning from others experience, successes and even failures – that’s powerful, especially in group settings.
IV. BEING CHOCOLATE LOVER
What was the latest chocolate you tasted that really delighted you?
There were two chocolates I recently tried that absolutely delighted me: Desbarres, Anise Hyssop Fig and Soma, Salted Licorice Caramel
Is there some small, still not globally known chocolate-maker you would like more people to know about?
There are so many unsung heroes here in Canada. Besides Desbarres, I would highlight chocolate-maker Kasama Chocolate from Vancouver as well as chocolatier Maude of Montreal’s Etat de Choc who uses bean to bar couverture of small chocolate makers in the province of Quebec.
What is your favorite cacao origin?
Lately that is cacao from Junin, Peru. I was blown away by the aromas and flavours of Andean roses, figs and dates I tasted in that cacao.
What is your favorite chocolate or cacao related quote?
“In chocolate there are nuanced shades of black, veiled mysteries of taste, abysses of pleasure.” — Fabrizio Caramagna
Hi Mary Luz, love the quote. Could I pinch that to use that on the main alumni website. Would you mind? Kathryn