Tasting
There are three main aspects to consider in order to better appreciate chocolate.
APPEARANCE
High quality dark chocolate can be recognized by is shiny, spotless appearance. It should be very dark and somewhat reddish. Dark brown and not too dark is the colour of a good milk chocolate. The surface of white chocolate must be smooth, bright white, almost yellow.
AROMA
For the nose test, dark chocolate must have a pleasant aroma and smell slightly of vanilla: this characteristic must be more prominent in milk chocolate. During the tasting of this type of chocolate, there must be an initial, predominant aroma of milk, almost caramelised, which gives way to the smell of cocoa. White chocolate should smell sweetly of vanilla and milk.
FLAVOUR
When dark chocolate touches the palate it breaks, melts quickly and leaves a sweet sensation that fades immediately, while the acidity of the cocoa and bitterness remain (a good sign of a low percentage of sugar).
Even milk chocolate must melt rapidly and offer a sequence of flavours that range from sweet to sour, to bitter, to milky.
White chocolate is crunchier that milk, it melts quickly to develop the following sequence of flavours: cocoa butter, somewhat acid, sugary sweet, intensely milky.
The Giangioiello
The imaginative master chocolatier, Silvio Bessone, once again amazes us with his creative talents: In the CioccolaTÒ Factory – a chocolate laboratory ...
The 2008 Golden Bar Award
The sixth edition of this prestigious competition organised by the Compagnia del Cioccolato in which the best chocolates available ...
Chocolate dinner amidst the stars
Friday, February 29, Alfredo Russo, Pier Bussetti, Stefano Gallo, Giovanni Grasso, Francesco Ciocatto – five stars of fine Torinese cuisine ...
Out to discover true cru, accompanied by François Pralus and Andrea Trinci
Cru, high quality cocoas from selected plantations, each of which is used for producing a special quality of chocolate, will be the subject of the lesson to be held on Saturday, March 1 ...
