Savoring Chocolate: Sound - Deepstash

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Savoring Chocolate: Sound

Savoring Chocolate: Sound

When you snap the chocolate in two, we don't often think about it, but it gives us a peek as to how the chocolate was tempered.

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Cocoa has more than 600 aroma compounds that range from bright, tart berries to sweet floral noted.

  • Unwrap your chocolate bar and look at it.
  • Cocoa beans are diverse and can vary in color from reddish to dark brown. Sometimes your chocolate may have a whitish discoloration but this doesn't mean that your chocolate went bad.
  • Cocoa beans have a very high fat composition ...

  • Take a bite of your chocolate and have your tongue spread the melting chocolate all over your palate and notice the feeling of what we can compare to a symphony.
  • The front notes, middle notes, and the afternotes of the chocolate will liven your experience.
  • Some chocolates ...

Try to notice the texture of your chocolate. Is it smooth? Gritty? Is there texture? Rub your fingers on the chocolate and feel it.

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Gifts from Nature are immense. Healing our bodies through food is one of the most ancien knowledge of Humanity. As an Agronomist I am as fascinated as grateful for the wonders mother Earth is providing us.

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