Friday, February 20, 2009

Artisan Sweets: Tasting Chocolate

Thanks to Janet Appel for referring me to Ashley Rodriguez's Blog Artisan Sweets, a sweet journey told through artistically crafted desserts. Artisan Sweets is devoted to all kind of foods with an emphasis on desserts. Today's entry is on Tasting Chocolate. She describes a home chocolate tasting. Here are the categories for tasting each chocolate:

Each chocolate sample was tasted separately while examining all five of the following categories.

Appearance - What does is look like? Sheen, bloom, even texture, color. Color should be even with a nice gloss, no discoloration, spots or cloudiness.

Snap - What does it sound like when you break it or bite into it? Should sound clear, crisp - this is a sign of a proper temper. The chocolate should not bend or crumble.

Aroma - Similar to tasting wine. This is a matter of subjectivity. Fruity, spicy, floral, etc. Anything goes. Do you smell leather, tobacco, dirty socks? Say it.

Mouthfeel - Smooth, not grainy or gritty. It can feel velvety or creamy, or it can be waxy or greasy.

Taste - Descriptors similar to aroma. Allow the chocolate to slowly melt on the tongue. Different tastes will emerge at different stages of consumption.

I've bookmarked this page, and I've been enjoying reading this Blog. How did I miss it before? The Times Online selected Artisan Sweets as one of the top 50 Food blogs in the world! Fabulous!!

No comments: