So I am in class the other day, and we our discussing our upcoming assignment, when one of my classmates categorically states ” Oh ya red wine and dark chocolate!.”…its great! I immediately thought to myself…”that’s just like dark chocolate and blueberries!!”
Chocolate Cake
In order to design dishes with unconventional flavour combinations,such as chocolate and savory foods it is valuable to understand how we perceive and taste food.The understanding of food design is the first step in having a broader understanding , when preparing and serving savory chocolate based foods.
The process of flavour perception is with all the senses and distinctly personal. Each person sees, hears, and tastes differently. Key influencing factors in food appreciation include memory, culture, and context.
Contrary to popular belief, taste or “flavour” is actually more a matter of smell. Research shows that up to 80% of what we perceive as taste, is actually perceived by our sense of smell. So it is best to think of taste in terms of what we perceive when food is in contact with our taste buds.Whereas flavour should be thought of the combination between what we taste and what we smell.
Chocolate Cake With Strawberries
It was thought for a long time that the tongue is broken into four taste area’s, sweet on the tip, bitter at the back, sour on the sides,and salt along the edges. There is now evidence to suggest that the tongue can actually taste all the stimuli in any one area.
Aroma plays a big part as far as flavour compatibility is concerned. In many cases certain foods go well together such as caviar and white chocolate, green peppercorns and dark chocolate, or even caramelized cauliflower and cocoa.
Understanding flavour pairings is of particular value in cocoa cuisine. One can start with established sweet flavour pairings such as chocolate with berries, port, nuts, or ginger. These ingredients can then be transformed into a savory dish like, Duck with Spiced Almond Crumb, Stewed Cherries, and Chocolate Port Reduction.
Working with chocolate offers many opportunities to create unforgettable tastes and textures. To get the best results, you should understand the factors that define quality, and that differentiate one type of chocolate from another.
Milk Chocolate Bar
The Look
Look for signs of freshness. Check the expiry date and purchase only what you think you can consume in two weeks. Look for signs of fat bloom. Pale grey streaks and blotches on the surface of the chocolate, which indicates that it has been exposed to overly warm temperatures and that the cocoa butter is rising to the surface.
Sugar bloom on the other hand , is grey sugar crystals forming on the surface of the chocolate, which indicates that it has been exposed to dampness (so don”t store chocolate in the fridge). The chocolate should be shiny and without blemishes, and it should break cleanly without crumbling.
The Smell
A well-rounded aroma is what you want. Chocolate easily picks up odours from products it is stored near (food or otherwise) so keep unused portions of chocolate well wrapped and in an airtight container.
The Sound
Listen for a loud crisp break when you break a piece of chocolate, this is known as “snap”.
The Taste
The chocolate should melt easily in your mouth without clinging to your palate. It should be smooth and creamy on the tongue and release the distinctive flavours notes and flavours associated with the chocolate you are eating.
For a quick tutorial on how to taste chocolate, check out The Chocolate Trailer video below
Until next week…Have a sweet week!
