In fact, the flavors found in dark chocolate outnumber those found in red wine, and recognizing all of these notes can be extremely fun and instructive. The following will serve as a guide for you to extract the fullest bouquet of flavors from dark chocolate.
Steps
Step 1. Find a quiet place with no odors, no TV, music, screaming children, traffic noise, chatty neighbors, etc
The ability to concentrate as much as possible will facilitate the tasting of aromas.
Step 2. Cleanse your taste buds
This means that your receptors should be free of residual aromas from previous meals. Eat a slice of apple or bread if needed. This is essential for tasting the subtleties of a complex chocolate aroma.
Step 3. The pieces of chocolate must be large enough to collect the entire bouquet
Too small a piece will not let you feel every note, because the chocolate melts very slowly. It is important to remember that these notes are revealed in the language gradually, and not in one big bouquet. Remember, small pieces are not good. 10 g should be the minimum starting point.
Step 4. Let the chocolate stand at room temperature before tasting
Cold temperatures will make it difficult for you to experience the scents. Some even advise you to lightly rub the chocolate between your fingers to prepare it. You can skip this if you don’t want to.
Step 5. Look at the chocolate
Consider packaging. Good chocolate is packed in a quality wrapper. There should be no stains on the surface of the tile, such as white marks (called whiteness). Pay attention to the color and workmanship of the manufacturer in terms of shape and heat treatment. Was the chocolate neat or sloppy? The tile should shine. Chocolate comes in a variety of brown shades such as pink, purple, red and orange. What do you see?
Step 6. Break the piece in half
However, you should hear a satisfactory "SNAP" sound and see a smooth color transition along the crumbled edge. This is a quality product!
Step 7. Smell the chocolate, especially at the breaking point
Taste is an important component of the aroma. Breathe in before you put the chocolate on your tongue. It will also help you get a taste of the variety.
Step 8. Place the chocolate on your tongue to bring it to body temperature
Let it melt. Chew it into small pieces that will melt on their own. After all, we are tasting, not eating! This step is critical because it will allow the cocoa butter to spread evenly in your mouth and will muffle any bitterness or astringency in the chocolate.
Step 9. Pay attention to taste and texture
While the chocolate is melting, concentrate on the aroma that envelops your tongue. The melting product spreads the more volatile component that you will sense. Close your eyes, draw conclusions, enjoy this moment of happiness and contentment. Structure may be the most obvious clue about the quality of a chocolate. Low-quality chocolate will have a gritty texture similar to cement.
Step 10. Now the chocolate is almost dissolved
How did the scent evolve? Is chocolate really bitter? Viscous? Light? Was the texture smooth or grainy? Are there any changes in structure or flavor? Pay attention to how the chocolate tastes. How long does it stay in the mouth or does it quickly disappear? Finally, note any metallic or unpleasant notes. This is a sign of stale or low quality chocolate.
Step 11. Repeat the same with different types of chocolate
The comparison will highlight the subtle notes of flavor in each strain. Be sure to clear your receptors before trying the next strain.
Advice
- Some brands to try: Lake Champlaine, Ritter, Shogetten, Fazer, Omanhene, Michel Cluizel, Boehms, Perugina, Wedel, Domari, Amedei, Valrhona, Neuhaus, Marcolini, Lindt, Felchlin, Guittard, Sharffen Berger, Santander, Malchin, Weiss, El Rey, Theo, Bonnat, Pralus, Cote D`or, Castelain, Slitti, Dagoba, Green and Black`s, Bournville, Ghirardelli, Chocolate Traveler and Xocai.
- Dark chocolate is an excellent source of energy because it slowly enters the bloodstream and does not raise insulin levels (indeed, dark chocolate has an absolute GI rating of 22). As a result, the energy it provides is ideal for grueling activities and even for daily learning.
- The formation of white spots or whitishness occurs due to the separation of fat caused by temperature changes. Whiteness affects only the appearance of chocolate, the use and use of such a bar will not bring harm. Stains are related to temperature and humidity, so store in a cool, dry, odor-free place.
- First of all, enjoy dark chocolate and don't be too picky as you will prevent people from appreciating this product.
- Dark chocolate (unlike other varieties) is considered healthy and is recommended for daily consumption in small amounts to support heart health and lower cholesterol levels.
- If you are not fond of dark chocolate, then start with another variety, with a cocoa content of 45-55%. In real dark chocolate, its content is 65% or more. This variety comes from Bournville, a fairly affordable brand (in the UK) with a different wrapper. It is dark red in color. The milder variety will taste like a milk variety and will not be too bitter. If you are more adventurous, you can try a type of dark chocolate that has 100% cocoa content (i.e. no sugar).
Warnings
- Never feed chocolate to dogs, cats, birds or other animals as it is toxic to them. Theobromine can cause epileptic seizures and death in dogs.
- Chocolate contains the stimulant Theobromine (this stimulant is added by the manufacturers of Xocai). This supplement is initially slower than caffeine but is not addictive. Therefore, chocolate will not interfere with your sleep, but it can disturb your sleep in the middle of the night due to stimulants.
- A small amount of dark chocolate is good for you, but it can be dangerous for your health. The diet should contain all the nutrients your body needs.
- The sugar or carbohydrates in dark chocolate can lead to tooth decay (cavities). You should brush your teeth twice a day to avoid its occurrence.
- Dark chocolate may contain phenylethynamil, which causes love interest syndrome.
- If you are allergic to chocolate, then of course don't eat it.