Cocoa has more than 600 aroma compounds that range from bright, tart berries to sweet floral noted.
You'll be stormed by scents as you open your chocolate bar and even more so when it melts on your tongue and wafts through your nose and the back of your throat.
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Try to notice the texture of your chocolate. Is it smooth? Gritty? Is there texture? Rub your fingers on the chocolate and feel it.
Some chocolates that are silkier have more cocoa butter in them and those that have a rough feel might have been stone-ground.
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.
Chocolates are everyone's favorite treat, and there is more to them than we know. Americans spend $21 Billion on chocolates every year, paying up to $55 for a single bar.
Premium chocolates grew 19 % in 2018, while handcrafted 'bean-to-bar' chocolate producers are now more than 250 in number.
In years passed, coffee drinkers didn't know how coffee was produced or brewed. Coffee was cheap, tasted bitter, and was purposed for medicine or fuel. But over the decades, coffee has been elevated to craft level.
Filter or drip coffee can taste smooth and sweet like chocolate or taste fruity. The expansion of flavours is partly due to new roasting techniques. Roasting at relatively low temperatures for a shorter time tends to bring out the flavours of the bean itself and where it was grown.
Mindful eating is a mini-meditation that pulls us away from our distractions and multi-tasking to intentionally focus on something that we would want to relish.
Eating with intention, awareness and attention is called mindful eating. Eating what we love, like chocolate, can be made infinitely better by giving it one’s full attention.