Savoring Chocolate: Sight

Savoring Chocolate: Sight
  • 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 and sometimes the fat crops up to the surface.
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Savoring Chocolate: Taste
  • 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 may lead with acidity and follow with fruitiness and earthier tones.
  • The only way to build your chocolate savoring skills is to buy more chocolate and keep on tasting.
Savoring Chocolate: Touch

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.

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.

Savoring Chocolate: Smell

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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Processed Foods: Origins
  • 400,000 years ago, man decided to cook meat on fire, and the first ‘processed’ food was consumed.
  • Agriculture started about 15,000 years ago and gave way to fermentation of alcohol and dairy products, baking, and preservation of meat by salt or brining.
  • Food processing has been important for keeping food edible for long, and to create new flavours.

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