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.
MORE IDEAS FROM THE ARTICLE
- 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.
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.
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.
RELATED IDEAS
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.
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.
- 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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