Let me describe how to taste a tiny cube of chocolate. Break one from the bar and it'll require an ounce of effort to do so. If not, there's probably a lack of cocoa butter- the expensive ingredient used to give chocolate bars their solid state and familiar to the cosmetics industry (used in lipsticks, make-up etc.). I tried Teuscher, a Swiss chocolate brand, and its 66% bar melted much more easily, leaving me to conclude and agree that the chocolate's composition is largely made of Swiss milk. When appreciating chocolate, one goes for the cocoa beans, not the side ingredients. So avoid swiss chocolate if you're a true blue chocoholic.
Upon the first contact with your tastebuds, you won't taste the cocoa. Instead, you taste the scent that the cocoa beans absorbed from their surrounding environment. For instance, cocoa beans grown in Jamaica have a lot of woody trees, so it captures a woody aroma that layers over the cocoa. Chocolate is prone to absorbing the surrounding smells, so avoid exposing the chocolate to the atmosphere to prolonged periods of time. As for me, I placed my secret stash of chocolates into a tupperware and they ended up tasting a little like the tupperware!
Slowly, the cocoa flavour seeps into your system. It could come in many forms. Sour(acidulous) or bitter or mellow or nutty or intense or it could be a combination. Amedei's my favourite as it has a different level of complexity above the other brands, I don't exactly know how to describe it but it isn't overwhelming. It reminds me of how the butler in the Remains of the Day described the countryside in Britain. It isn't full of grandiose or mind blowing but simply elegant, classy while easing gracefully through transitions, revealing another angle of each masterpiece.
After going through the process of appreciating the chocolate, the end note should be clean and palatable for good works of chocolate. Chocolate's the life. It was made for royalty. So be a king/queen/princess/prince and let that cocoa release those endorphins!
Upon the first contact with your tastebuds, you won't taste the cocoa. Instead, you taste the scent that the cocoa beans absorbed from their surrounding environment. For instance, cocoa beans grown in Jamaica have a lot of woody trees, so it captures a woody aroma that layers over the cocoa. Chocolate is prone to absorbing the surrounding smells, so avoid exposing the chocolate to the atmosphere to prolonged periods of time. As for me, I placed my secret stash of chocolates into a tupperware and they ended up tasting a little like the tupperware!
Slowly, the cocoa flavour seeps into your system. It could come in many forms. Sour(acidulous) or bitter or mellow or nutty or intense or it could be a combination. Amedei's my favourite as it has a different level of complexity above the other brands, I don't exactly know how to describe it but it isn't overwhelming. It reminds me of how the butler in the Remains of the Day described the countryside in Britain. It isn't full of grandiose or mind blowing but simply elegant, classy while easing gracefully through transitions, revealing another angle of each masterpiece.
After going through the process of appreciating the chocolate, the end note should be clean and palatable for good works of chocolate. Chocolate's the life. It was made for royalty. So be a king/queen/princess/prince and let that cocoa release those endorphins!
