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Fine Chocolate Tasting

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Fine Chocolate Tasting

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An introduction to fine chocolate appreciation and tasting through an introduction to the history of cacao, chocolate production, famous chocolate brands and guidelines for tasting fine dark chocolate.

An introduction to fine chocolate appreciation and tasting through an introduction to the history of cacao, chocolate production, famous chocolate brands and guidelines for tasting fine dark chocolate.

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Fine Chocolate Tasting

  1. 1. fine chocolate tasting<br />Svein-Magnus Sørensen<br />
  2. 2. theobromacacao<br />”Foodofthe gods”<br />A 4-8 meters evergreen tree<br />Native to tropicalamerica<br />Humidity, goodsoil, shade<br />Only +/- 20 ° from equator<br />
  3. 3. ”Kakaw” <br />Domesticated 4000 yearsago<br />Ritual beverage & currency<br />Festival in april for Ek Chuah<br />For grown men only!<br />chocolate and the maya<br />
  4. 4. chocolate in europe<br />1502: First encountered by Colombus<br />1519: Userecorded by Cortez<br />1544: Maya Kekchivisited Spain<br />1585: First regularshipments<br />~1600: Addedsugar and vanilla<br />~1650: Availableoutsidespain<br />Still adults only!<br />
  5. 5. chocolate for everyone<br />1657: Chocolate cakes and rolls<br />1795:Developmentofsteam grinder<br />1828: Inventionofcocao press and ’dutching’<br />1847: First chocolate bar by Joseph Fry<br />1861:Cadburyintroduce valentine chocolates<br />1876: Nestlé createsmilkchocolates<br />1879:Lindtinventsconchingprocess<br />
  6. 6. Criollo<br />Forestaro<br />Trinitario<br />Chuao<br />Porcelana<br />Ocumare<br />Nacional<br />Arriba<br />cocoa types <br />
  7. 7. Ca. 15-30cm, 500 grams<br />Yelloworangered <br />20-60 beansin each<br />White lemonypulp <br />thecocoafruit<br />
  8. 8. fermenting and drying<br />Fermentation in thesun, 2-8 days<br />Developsflavours at up to 52° C<br />Drying in thesun or in ovens<br />Tooslow or quickdrying ruins flavour<br />
  9. 9. roastingcocoanibs<br />Roasting is critical for flavour<br />Short roast, high heat: strong chocolate<br />Long roast, low heat: delicateflavours<br />Winnowing to remove husks and shells<br />
  10. 10. Cocoa solids suspended in cocoa fat<br />Pressed to separate fat and solids<br />Remixedwith more fat, sugar, vanilla<br />grinding nibsinto liquor<br />
  11. 11. types of chocolate<br />Dark (70%)<br />White<br />Milk (30%)<br />Lookout for:<br /><ul><li>Emulgator:(Soy) Leichtin
  12. 12. Vegetable fats:Palmoil (!)
  13. 13. Sweeteners</li></ul>Flavourings<br /><ul><li>Salt
  14. 14. Spices
  15. 15. Nuts
  16. 16. Fruits
  17. 17. …</li></li></ul><li>conching<br />Smoothsthe chocolate particles<br />Promotesflavourdevelopment<br />Requires 6–78 hours, more is better<br />Up to 49°C for milk, 82°C for dark<br />Maillard reaction give caramelization<br />
  18. 18. tempering<br />Heat to 45°C to melt all crystals<br />Cool to 27°C to form IV and V<br />Heat to 31°C to melt type IV<br />Avoid more heating!<br />
  19. 19. chocolate coverture<br />Extracacao butter, less sugar<br />Used for baking and pralines<br />Mostly sold to chefs and factories<br />
  20. 20. Invented by Joseph Fry in 1847<br />Madepossible by van Houten:<br />- pressing and alkali treatment<br />Perfected by Lindtconching<br />chocolate bars<br />
  21. 21. tasting!<br />
  22. 22. smaksguide<br />
  23. 23. guide to tasting<br />
  24. 24. evaluation form<br />
  25. 25. the tasting wheel<br />
  26. 26. first tastes<br />Introduced to Norway in 1895<br />Best sellingproductuntil 1960 (!)<br />Named to be used in goodcompany<br />
  27. 27. originchocolate<br />Single origin<br />Single plantation<br />Vintage<br />2002<br />2004<br />Blend<br />Otherorigin<br />
  28. 28. originflavour notes<br />Africa:<br />Madagascar:  Brightacidity. Light citrus flavorsreminiscentof tangerines.<br />Ghana and Côted'Ivoire: Deep, classiccocoaflavors.  Lends balance to more complexbeans.<br />São Tomé: Bold, upfront chocolate notes withunderlyingroastedcoffee tones. <br />Mexico and Central America:<br />Mexico: Brightacidity<br />Costa Rica: Fruitywith a balancedcocoaflavor.<br />Panama: Classiccocoaflavorhighlighted by subtlefruit and roasted nut flavors.<br />Asia:<br />Indonesia (Java):  Well-balanced. Appealing acidity balanced with clean cocoa flavors. <br />South America:<br />Colombia:  Deep cocoaflavorwith moderate fruitiness. Slightly bitter.<br />Ecuador:  Known best for theArribabean. Well-balanced floral (jasmine) and fruit notes. Also has herbal tones.<br />Brazil:  Brightacidity.  Well-balancedcocoaflavors, oftenwithsubtlefruity notes.<br />Venezuela: Complexfruitflavors.  Evokesflavorsof ripe red plums and dark cherries. Verywell-balanced.<br />The Caribbean:<br />Dominican Republic (Santo Domingo):  Deep earthy flavor. Fragrant tobacco notes. Some beans have delicate red wine and spice notes.<br />Trinidad and Tobago: Complex fruitiness with appealing spiciness such as cinnamon.  Very well-balanced.<br />Jamaica:  Bright and fruity, with appealing aromas. Complex and well-balanced.  Often recalls subtle flavors of pineapples.<br />
  29. 29. more tastes<br />
  30. 30. brands of chocolate<br />Xocolat in Vienna<br />
  31. 31. Valrhona<br />Founded 1922, in Hermitagenear Lyon<br />World leading in gourmet chocolate<br />Invented Grand cru chocolate in 1980sFirst origin chocolate, vintage chocolate<br />Known for lightroasting, highfruitiness<br />
  32. 32. Amedei<br />Began in the 1990s in Tuscany, Italy<br />Awardwinning single origins<br />GotmonopolyonChuaoplantations<br />Most expensive chocolate: ’Porcelana’ <br />
  33. 33. Michel Cluizel<br />Normandyfamily business since 1947<br />Renowned boutique: La Fontaine du Chocolat<br />Usesstrictlycanesugar, bourbon vanilla<br />No lecithinemulsifier<br />
  34. 34. Traditions in frenchVoironsince 1884<br />Known for a dark roast, minimal ingredients<br />No lecithin OR vanilla! ’therusticedge’<br />ChocolatBonnat<br />
  35. 35. Started 1955, moved to chocolated in 1988<br />Zealousaboutoriginchocolates<br />Most roastedof all dark chocolates<br />François Pralus<br />
  36. 36. Pierre Marcolini<br />Belgian chocolate reinvented<br />First shop in 1994 – World famouselegance!<br />Extremepassion for pure cacao – hand selected<br />
  37. 37. other brands<br />Neuhaus (Belgium)<br />Domori(Italy)<br />Chocovic(Spain)<br />Santander (Colombia)<br />El Rey(Venezuela)<br />Dagoba(Oregon, US)<br />Scharffen Berger<br />(California, US)<br />
  38. 38. further tasting<br />
  39. 39. Wine<br />like with like<br />sweetwithsweet<br />combine in mouth<br />Coffee<br />freshlybrewed<br />drinkable temp<br />chocolate first<br />Whisky<br />single malts only<br />similarflavours<br />drink first!<br />Beer<br />focuson malt<br />lambicswithmilk<br />chocolate pairings<br />
  40. 40. thanks and enjoy!<br />Sjokoladeklubber<br />SeventyPercenthttp://www.seventypercent.com<br />Hotel Chocolathttp://www.chocs.co.uk<br />Sjokoladeslottet http://www.sjokoladeslottet.no<br />Sjokoladebutikker på nett<br />Chocolate Trading Co http://www.chocolatetradingco.com<br />The Meadowhttp://www.atthemeadow.com<br />Chocladshopenhttp://www.chokladshopen.com<br />Tea and Coffeehttp://teaandcoffee.no<br />Andre nettressurser<br />Sjokoladekart over Oslo http://bit.ly/sjokoladeoslo <br />The Chocolate Life http://www.thechocolatelife.com<br />The Nibblehttp://www.thenibble.com/reviews/main/chocolate/index.asp<br />Chocolate Tweepshttp://www.chocolatereviews.co.uk/287-chocolate-tweeps/<br />All Chocolate http://www.allchocolate.com/<br />

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