I. BEING YOU
What is your name? Carolina Giraldo
Where do you live? London, south side
What do you do for a living?
I am the co-founder of LaSierra.co, a cacao journey driven by the origin where we collaborate with individuals and brands across various points of the cacao chain and the chocolate industry.
Where people can reach you or follow your work
Instagram: LaSierra.co
LinkedIn: http://linkedin.com/in/carolinags
II. BEING CHOCOLATE TASTER
How did you decide to become chocolate taster?
I had the chance to get a small plot of land in Sierra Nevada, Colombia. When I realized we had a cacao forest my life totally changed. It was a revelation so I decided to absolutely immerse myself in what I like to call a cacao journey driven by the origin.
What draws you to work with chocolate?
The versatility of chocolate. It can be a very heavy subject matter for research in many different fields. It is a business with a product whose quality depends highly on the best environmental conditions. It is fun cooking with chocolate and then you always get to taste it! Even If you go really bad you still get to lick the spoon until the end.
What themes do you pursue in your work as chocolate taster?
Origins. Genetics. Forests. Selecting. Post Harvesting. Roasting. Interpretation.
What are your biggest challenges regarding being chocolate taster?
To understand what the chocolate maker or chocolatier is trying to express. I like to taste making an effort in going back to the origin and then connecting with the interpretation that each chocolate maker is proposing. It can be a piece of art indeed or a naughty indulgence.
What do you love the most about being chocolate taster?
The people and the trees. The people that are curious about chocolate come to tastings to discover a new world in each bar. I really like this IICCT community of tasters as much as I like the farmers I work with. I love it when I am in the kitchen tasting foods and commenting with cooks and chefs. I love being in the cacao forest, picking fruit, analysing the trees and the soils and talking to people that look after these forests.
What is the one thing you want people to learn and remember about chocolate?
That the origin matters as much as the chocolate making.
How does your previous experience and work as a policymaker influence your current work with cacao?
During my 12 years in Colombia, I collaborated on social development initiatives with the government, consultancies, and international organizations, playing a key role in shaping policies and programs. I led expert teams to design solutions for complex social issues, including working with farmers on the transition from coca cultivation to cacao production, symbolizing a shift towards sustainable and legal agricultural practices in Colombia. This journey brought me to Asociación Guardabosques de la Sierra in 2018, sparking a transformative collaboration. Since then, I have dedicated myself to high-quality cacao, engaging with farmers, partnering with chocolate makers in the UK and Europe, collaborating with chefs, and contributing to London-based retail businesses.
III. BEING IICCT ALUMNI
How long have you been an IICCT member?
Since 2020
What do you like the best about IICCT Alumni group?
The people, amazing network of people.
What would be your advice for new chocolate tasters?
To eat consciously, eat diverse, pay attention to flavours.
IV. BEING CHOCOLATE LOVER
What was the latest chocolate you tasted that really delighted you?
Zotter, whisky. Insanely good.
Is there some small, still not globally known chocolate-maker you would like more people to know about?
Cacao Hunters, definitely one of those companies that make amazing chocolate leaving a great impact.
What is your favorite cacao origin?
Sierra Nevada, it is honey and citrus fruit yellow, clementines, oranges, passionfruit, bananas, starfruit, and I can carry on. Is hard to believe 100% has no sugar. With no doubt my fav (without mentioning technical details like we are very low in cadmium, we grow in agroforestry, we’re clean-free from pesticides).
I am biassed of course! BUT I believe during 2023, I enjoyed El Salvador. I tried different bars with the same origin, suspecting it was similar batches. I believe Exe was the best El Salvador. Nicola really got it right, she did, what I like to call, an “interpretation of that bean” that I thought was the best.
It would be good to be able to taste more Sierra Nevada!