Taste Gourmet Belgian Chocolate
Chocolates can be real masterpieces of culinary art; and as with a good wine, how to savour the many flavours and textures luxury chocolate is a technique that will improve their understanding, appreciation and hope your dining experience!
These skills will also help you to differentiate between the truly magical chocolate and chocolate that is just well packaged. Whenever our chef creates a new collection of Belgian chocolates that brings me back to first principles.
First things first: chocolate.
Find some fine chocolate, and buy different types: try milk, black and white, perhaps experimenting with chocolates you never had before. If you like milk with chocolate, be sure to include a little black or white variety in what you get.
Do not be afraid to include unusual flavours, like sea salt balances the sweetness of the chocolate in a wonderful way, and pepper improves cocoa earthy notes.
The ideal temperature to enjoy gourmet Belgian chocolates is 20 ° C. Pay attention to the brightness and colour of each piece, because this is often a clue to your liking. Remember, people's perception is often dominated by what the eyes see.
Now that everything is organized, analyzed and chocolate taste:
Pay attention to four key elements: Look, texture, flavour and aroma.
Step 1 - Chocolate Bite
When biting into a chocolate with a shield, it should not break into pieces.
Soft chocolates will not display these characteristics.
Step 2 - Chewing chocolate
Chew the chocolate in the mouth a few times. Then push the chocolate in the top of his mouth. Linger let the chocolate melt in the mouth and allow the flavours to come out.
Step 3 - Aftertaste
Swallow the chocolate and emphasize the sublime taste that remains.
Step 4 - Length
Each chocolate has a different length aftertaste that helps define. Tasting leaves. Follow the chocolates you like with a tasting sheet.
Step 5 - Taste
To identify the main flavours can taste.
Step 6 - Hard in the mouth
How long the flavour remains in the mouth: Medium short, long?
Step 7 - Texture
The texture that best defines this type of chocolate inside and outside.
Take a bite of a biscuit without salt (or green apple) and a sip of water to cleanse the palate, then try next chocolate.
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