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brynExperiencing Fine Chocolate

By Bryn Kirk on October 13, 2009 | Comments (0)

Some people compare a fine chocolate to a fine wine.  I do too.  How about you?  If so, isn’t it about time you know what to “look for” and how to “taste” fine chocolate?

The Aroma

Smell the chocolate.  Concentrate on the intensity of the aroma and the many different scents you can identify.  Some of the most common scents in chocolate are vanilla, honey, milk, fruit, spice, and roasted nut.

If you have trouble smelling something, gently put your finger on the surface and melt a small bit of chocolate to release the aroma and try again.

The Appearance

Look at the chocolate color and shine.  The common colors of chocolate include a range of hues in browns and reds.  If you see a grayish or whitish layer on the surface, you have detected something called “bloom.”

Bloom is either sugar or cocoa butter that sits on the surface of the chocolate.  This off-color is undesirable, but not dangerous.  Bloomed chocolate is not chocolate at its best.

A properly prepared chocolate bar should have a glossy surface or nice sheen.  A dull or flat finish indicates that a poor technique was used in solidifying, or tempering, the chocolate.  A dull looking chocolate is not chocolate at its best.

The Sound

Listen to the chocolate.  Break the chocolate and hear the loud, crisp, “snap!”  The sound of the snap indicates the quality of the temper.

The Feel

Chew a piece of chocolate.  Pay attention to how it feels in your mouth.  It should feel smooth not gritty.  Also pay attention to how it melts in your mouth.  As a piece of chocolate melts in your mouth, different flavors will “come off” at different times.  There is the initial flavor, the middle flavor, and the finish.

The Flavors

Eat the chocolate.  The first sensations will probably involve sweetness and the intensity of chocolate flavor.  Most of the fruity, nutty, and/or spicy notes come off somewhere in the middle.  The final flavors could be chocolate or dairy notes and there should be no unpleasant aftertastes.

Categories: chocolate education
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brynChocolate – Smells so Good (but don’t eat)

By Bryn Kirk on August 27, 2009 | Comments (0)

My family and friends have learned that giving me gifts that involve eating, wearing, or smelling like chocolate are encouraged.  Over the past year, I have been given three different chocolate scented body wash products as presents.  Just the other morning, I called my daughter into the bathroom where I asked her to sit and take notes as I compared the three products in the shower.

The first product is an oldie but goodie. By oldie, I mean, I don’t think it is being made anymore and by goodie, I mean, it’s been my gold standard for the past year. I am talking about Bath and Body Works: Wickedly Hot Chocolate Body Wash, Shampoo and Bubble Bath. You couldn’t ask for a product to do more!  The very dark and thick brown gel has a strong chocolate aroma and feels smooth on my skin.  It foams into a sudsy lather right away.  By the end of the shower, the odor does fade.  The lingering smell is a creamy, honey, vanilla- like scented candle.

The second product I used sounds better than it smells.  This is Sun Valley’s Crème de Cacao Body Wash.  The light brown mixture has a softer chocolate aroma than the Wickedly Hot Chocolate but feels just as smooth and lathers up just as fast.  The chocolate smell fades quickly and the lingering odor is very sweet with more vanilla scent than chocolate.

The third and newest product could be my new favorite!  Made by Crabtree and Evelyn it is called Cacao Noir Body Wash.  The thick creamy gel is white which surprised me because I have been used to seeing something in a shade of chocolate brown.  Right away, the aroma is very strong chocolate followed by a fantastic combination of chili pepper and spice cake.  The mixture of these smells is really different yet very pleasant.  I liked the unusual combination right from the start.  The body wash feels smoother on my skin than the other two products, if that is possible.  The chocolate aroma lingers longer before fading into a spicy, honey, vanilla and light floral scent.  Until the Cacao Noir, I did not really notice anything special about the way the body products felt on my skin.  I guess I was too busy sniffing the air and taking in the yummy smells.  But something in this body wash made me pay attention to how it felt on my skin and I enjoyed it as much as I enjoyed the delightful aroma.

I wanted to include links to these products in this article, but a quick search could not find any of them available online.  As is the case with many such items they may be made for a seasonal special purpose (perhaps Valentine’s Day, Sweetest Day, or Mother’s Day) and then discontinued.  Therefore my advice is to keep your eyes (and nose) open and grab one of these or similar products when you have a chance!

Categories: chocolate gifts, chocolate review
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cuoadminBasic Chocolate Tasting

By Jeffrey Kirk on May 28, 2009 | Comments (0)

Today we’re going to quickly explore a method for tasting chocolate.  I’d like you to have two chocolate bars ready.  These should both be milk chocolate bars or both dark chocolate bars.  You can pick different brands or pick the same brand with different percentages of chocolate content.  We want to make sure you’ll taste sufficient differences.

Now that you have your chocolate ready, you’ll need to pick an appropriate time and place to do the tasting.  Well, I’m not really sure there’s a bad time or place to eat chocolate, but some times and places are better than others to experience the best results.

Find a moment when you are relaxed, you’re not hungry, and you don’t already have some lingering flavor in your mouth.  Also be away from strong smelling lotions or perfumes that could interfere with your senses.

Ideally you should clean your palate before each taste.  Room temperature water is best.  Hot or cold beverages will change the temperature in your mouth and cause the chocolate to melt too quickly or too slowly.

Now that you’ve found the right time and place, let’s get started. 

Smell the first chocolate.  Focus on the aroma and the many different scents.  If you are having trouble identifying scents, try putting your finger on the surface of the chocolate to melt it a little, releasing aroma.

Now put a piece of the chocolate in your mouth.  Chew a little.  Pay attention to the smoothness or grittiness.  Before you chew it all, allow the last of it to slowly melt in your mouth.  Again feel the texture.  During this entire process, as the chocolate melts, different flavors are being released.

At first you’ll probably notice the sweetness and the intensity of the chocolate flavor.  Then you might notice some fruity or nutty flavors.  Finally the taste should leave you with lingering chocolaty or dairy notes.  Yum.

It’s time to clean your palate again and repeat with the second chocolate.  See if you can notice different aromas, a different texture, and different flavors released during the melting.

How did the second chocolate compare to the first?  Was it very similar or very different? 

If you have never taken the time to truly taste chocolates, and compare to others in that moment, you might have been surprised at how different they could be.  My recommendation is that you make some notes about this tasting experience.  Repeat with more chocolates in the future. 

Soon you’ll have record of your own chocolate preferences.  You’ll be able to taste new chocolates and understand their uniquenesses without comparing to a second bar.  You’ll recall those previous tastings and fit the new chocolate into your chocolate flavor continuum.

Categories: chocolate education
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