[...]
But there is much more to properly tasting chocolate. You inspect it. Smell it. Break it in half to see if it snaps cleanly. Then go ahead and take a bite.
Chew it a little to release the initial flavor. Then let it melt in your mouth. Take a little air into your mouth, and after a moment or two, swallow the chocolate and wait for any aftertaste.
[...]
Fields judges chocolate for six qualities: appearance, aroma, snap (meaning how the chocolate breaks), texture, flavor, and aftertaste. A good chocolate should have a lustrous, even color on the surface. "You don't want any kind of streaks or dots to bloom," he says. Those indicate the chocolate has either been chilled or heated. Ideally chocolate should never leave room temperature.
Chocolate has a wide range of flavors — it can be bitter, burned, citrusy, earthy, flat, floral, fruity, rich, round, salty, smoky, spicy, tart, or taste like toasted nut. But flavor is a complicated subject. Tasting chocolates scientifically involves discerning three levels of flavor, not just one. There is the first impression, the immediate taste that comes through after the first bite.
"That's where all the little sensors in the various places on your tongue are responding to the sweet, the sour, the bitter," he says. "And then if you allow it to melt thoroughly in your mouth and then just open your mouth just a little and take in some air over it, the flavor will change. I suspect what's going on is the digestive enzymes in our saliva are starting to break down some of the sugars, and then the oxygen just seems to speed up that process."
Lastly, there's the aftertaste. A chocolate's flavor should linger in the mouth, says Fields. It should be pleasant, not overpowering, and should not have an "off" taste.
[...]
But there is much more to properly tasting chocolate. You inspect it. Smell it. Break it in half to see if it snaps cleanly. Then go ahead and take a bite.
Chew it a little to release the initial flavor. Then let it melt in your mouth. Take a little air into your mouth, and after a moment or two, swallow the chocolate and wait for any aftertaste.
[...]
Fields judges chocolate for six qualities: appearance, aroma, snap (meaning how the chocolate breaks), texture, flavor, and aftertaste. A good chocolate should have a lustrous, even color on the surface. "You don't want any kind of streaks or dots to bloom," he says. Those indicate the chocolate has either been chilled or heated. Ideally chocolate should never leave room temperature.
Chocolate has a wide range of flavors — it can be bitter, burned, citrusy, earthy, flat, floral, fruity, rich, round, salty, smoky, spicy, tart, or taste like toasted nut. But flavor is a complicated subject. Tasting chocolates scientifically involves discerning three levels of flavor, not just one. There is the first impression, the immediate taste that comes through after the first bite.
"That's where all the little sensors in the various places on your tongue are responding to the sweet, the sour, the bitter," he says. "And then if you allow it to melt thoroughly in your mouth and then just open your mouth just a little and take in some air over it, the flavor will change. I suspect what's going on is the digestive enzymes in our saliva are starting to break down some of the sugars, and then the oxygen just seems to speed up that process."
Lastly, there's the aftertaste. A chocolate's flavor should linger in the mouth, says Fields. It should be pleasant, not overpowering, and should not have an "off" taste.
[...]
Daca vreti sa aflati mai multe despre ciocolata, va puteti inscrie la cursurile tinute de Choc Doc, in cadrul University of Michigan at Ann Arbor, unde studentii au ocazia sa deguste timp de 4 saptamini vreo 60 de tipuri de ciocolata, de la basicul Hershey's bar la cele mai rafinate varietati din Elvetia, Franta si Belgia. (from The Academic Life, A botanist offers a tasty curriculum, by PIPER FOGG)
Eu nu am de ce sa-mi pierd vremea prin scoli, fiindca locuiesc extrem de aproape de Ciocolateria Marcolini , care produce cea mai ciOco ciocolata din lume.
2 comments:
Iata citeva informatii istorico-stiintifice:
"Chocolate is a psychoactive food. It is made from the seeds of the tropical cacao tree, Theobroma cacao. The cacao tree was named by the 17th century Swedish naturalist, Linnaeus. The Greek term theobroma means literally "food of the gods". Chocolate has also been called the food of the devil; but the theological basis of this claim is obscure.
Cacao beans were used by the Aztecs to prepare a hot, frothy beverage with stimulant and restorative properties. Chocolate itself was reserved for warriors, nobility and priests. The Aztecs esteemed its reputed ability to confer wisdom and vitality. Taken fermented as a drink, chocolate was also used in religious ceremonies. The sacred concoction was associated with Xochiquetzal, the goddess of fertility. Emperor Montezuma allegedly drank 50 goblets a day. Aztec taxation was levied in cacao beans. 100 cacao beans could buy a slave. 12 cacao beans bought the services of courtesan.
The celebrated Italian libertine Giacomo Casanova (1725-1798) took chocolate before bedding his conquests on account of chocolate's reputation as a subtle aphrodisiac. More recently, a study of 8000 male Harvard graduates showed that chocoholics lived longer than abstainers. Their longevity may be explained by the high polyphenol levels in chocolate. Polyphenols reduce the oxidation of low-density lipoproteins and thereby protect against heart disease. Such theories are still speculative.
...
A "symposium" at the 2007 American Association for the Advancement of Science - hyped as a potentially "mind-altering experience" - presented evidence that chocolate consumption can be good for the brain. Experiments with chocolate-fed mice suggest that flavanol-rich cocoa stimulates neurovascular activity, enhancing memory and alertness. This research was partly funded by Mars, Inc.
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Toate aceste informatii istorico-stiintifico-medicale se gasesc pe acest site.
evident ca site`ul de mai sus este sponsorat de firma MARS, producatoare de ciocolata ...
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