Chocolate 101 : Becoming a Chocolate Connoisseur!

At last!!?The day has arrived when we can finally learn the secrets to becoming a chocolate connoisseur. So far we have learned about the history of chocolate, how it is made, and about the different types of chocolate available.

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Click on these sites to review previous Chocolate 101 blogs.

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After learning the above about chocolate, we are now ready to judge chocolate. In the following paragraphs we will learn how to?discern the following: appearance, aroma, texture, and taste?of chocolate, along with?the?6 steps on how to eat chocolate. I can?t wait. Without further adieu, let?s begin!

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Appearance

-Most important in judging the appearance of fine chocolates is that it should have a satiny, smooth finish indicating that the cocoa butter has been properly tempered (crystallized). Keep in mind, however, that dark chocolate has a shinier appearance than does milk chocolate. This does not necessarily?mean that dark chocolate is of better quality, it just means that milk chocolate contains milk which clouds the finish.

-Examine the detail and care that has been put into the chocolate?s design. The edges should be clean and the molding should be clear.

-If the chocolate is too old, it will develop a hazy, white film called ?bloom?.? Also, the look of flour on chocolate may indicate that the manufacturer has used cocoa powder instead of cocoa beans. Cocoa powder is most commonly used in chocolate of lesser quality.

-Do not be swayed by color. The shade of color is influenced by many factors, such as bean type and roasting time, as well as milk content.

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Aroma

-Taste is 90% smell, so we consider aroma to be the most important feature?when judging chocolate. Practice makes perfect. If you know how to judge wine, you are ahead of the game and know the importance of being aware of your sense of smell.

-Treat chocolate like you would a fine glass of burgundy wine. Fine chocolate does have a bouquet of it?s own. To describe what you smell, refer to fruit, flowers, woodland, and spice. Consider these questions. Does the chocolate smell strong or is it subtle? Do you detect any other scents besides cocoa beans?? such as vanilla, any spices, or fruit flavors?

-If you?re having trouble detecting the scents, lightly rub your thumb against the chocolate to warm it up, and then try smelling the chocolate again. It takes practice to describe a chocolate?s ?nose?.

-To develop a nose for chocolate, become aware of your surroundings and the smells around you. After a rainfall, consider taking a walk in a nature-setting, take in the smells. When buying fruit at a fruit market, take note of the different aromas?created by the?fruit there. Smell the spices in your cabinet and the herbs in your garden. The biggest problem with smell now-a-days is that we are so bombarded by artificial smells that we have lost our memory recall for natural scents. Unfortunately, when many people smell a fine chocolate for the first time, they do not recognise it as chocolate, because for them, chocolate should smell of sugar and vanilla, or even worse, the smell of artificial flavoring which gives it a longer shelf life (thus making it less healthy). A bouquet of fine quality, bitter-sweet cocoa beans and fresh dairy should greet your senses.

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Texture

-Break your piece of chocolate in half and listen to the sound. High quality chocolate produces a sharp, crisp sound and has?a clean edge. With the exception of truffles, the outside coating of fine chocolates is often molded in a sleek, semi-hard shape that ?snaps? when you bite into it. The higher the cocoa quantity and the better the tempering, the louder the ?snap? of the chocolate. Professional chocolate-tasters can tell a great deal about the quality of chocolate just by this sound.

-If it breaks easily and neatly without much effort, then you can assume that the balance between cocoa bean and butter is correct. If it?s brittle or soft, the chocolate may be either old or improperly stored. Due to the milk content in milk chocolate, dark chocolate will break more easily than milk.

-The inside of a chocolate piece is called the center or filling, and in fine chocolates, it should be specifically intended to complement the outside coating in terms of flavor and texture.

-When you actually have the chocolate in your mouth,?it should be velvety smooth without the graininess that comes from incomplete refinement.

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Taste

Think about what ingredients are present within the chocolate that make it unique.?As you?try to be?aware of the ingredients and characteristics of chocolate with your nose, try to discover the same with your taste-buds.??Is it salty or sweet? Fruity or nutty? What kind of fruits are contained within the chocolate? Is it earthy?

-Notice the way in which the ingredients compliment each other and create harmony. Chocolates that are complex may start off with one flavour and then evolve into another. For example, the piece of chocolate you try may start out sweet and then turn salty or bitter. This quality of the flavour of chocolate evolving from one characteristic to another is when chocolatiers really work their magic in creating truly fantastic, interesting chocolate.

-One note of caution, if you notice sugar as an ingredient, there is too much in the chocolate. Excess sugar is used to disguise poor quality cocoa beans. The manufacturer may be trying to disguise burnt, metallic, or mouldy flavour.

-Look for the special ?finish? or pleasant aftertaste that lingers on the palate. When it comes to chocolate and it?s hypnotic power over man, this aspect of chocolate is probably what is most influential. This special ?finish? makes us feel sublime and we should revel in it.

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How to eat chocolate

1. Make sure that your chocolate is room temperature so that it will melt as soon as it hits your mouth. Do not refrigerate chocolate as cold chocolate does not release it?s flavors and aromas until it has warmed. If need be, rub your thumb gently over the chocolate to warm it up.

2. Smell the chocolate and look for the bouquet. Describe the chocolate?s nose by referring to fruit, flowers, woodland and spice as described above.

3. Bite into the chocolate. Notice the way in which the outside coating of the chocolate and the filling compliment each other. Look for the ?snap? when you bite into it.

4. Never rush the experience. Let the chocolate melt against the roof of your mouth. Feel the texture. It should be velvety smooth.

5. Roll the chocolate over your tongue allowing the flavors to permeate your mouth. As you did with smelling the chocolate, try to detect the ingredients that make that piece of chocolate unique. Try to note whether one flavor evolves into another.

6. You should feel sublime after tasting a piece of chocolate. Look for that ?special finish? or pleasant aftertaste that lingers on the palate.

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MMM. There is nothing in the world like a good piece of chocolate. It is believed that chocolate releases endorphins in the brain that give pleasure. Be aware of that as well. If you are tasting more than one chocolate at a sitting, be sure to cleanse your palate with room temperature water and unsalted crackers or bread. Also, be sure to eat your chocolates in proper order from lowest percentage of chocolate to highest.

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Now you are on your way to becoming a chocolate connoisseur. It will take practice, but with a little self-awareness and appreciation for it?s attributes, you will learn to better appreciate chocolate. To be a chocolate connoisseur, one might think you should become a Buddhist or a monk. Really, though, to become more aware of your senses and being conscious of the simple pleasures in life is something we should?strive for?in everything we do. We are often too rushed, tending to the frivolous details of everyday life, to appreciate what the world has to offer. With chocolate, wine, cheese, nature, ahhh-hmmm, and other things, one should take the time to revel in the magic and beauty that is given to us in this world and see it as a gift.

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Stay tuned for my next Chocolate 101 blog concerning what food and drink items best compliment chocolate (as in wine), and what the health benefits are along with other scientific facts. I?ll also share a list of chocolates that you may find at Herma?s Fine Foods and Gifts. As you know, she imports chocolate and has quite a lot to offer. I hope you better enjoy chocolate in being able to discern the different qualities that make chocolate special and unique. Until next time, this is Meredith signing off!

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RECAP: Your chocolate should have a satiny, smooth appearance.?- ?Bloom? is a hazy, white film that indicates chocolate is too old. ? Practice detecting fruits, flowers, woodland, and spice scents in fine chocolate. ? Rub your thumb over chocolate to release aroma and flavor. Chocolate should be room temperature. ? Listen for the ?snap? when you break your chocolate. -?When tasting chocolate, it?should be velvety smooth without the graininess that comes from incomplete refinement- Concentrate on how the tastes compliment each other and note whether one flavor evolves into another. ? Look for that ?special finish? or aftertaste that lingers on your palate.

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