I am new to this board. I am looking to hold a chocolate tasting for a group of people and was wondering if anyone had a recommendation for the chocolates I should have at the tasting. Also would it be good to have a selection of milk and plain mixed up or have the two separately or just forget the milk?
Any ideas would be helpful.
August 1, 2006
It is better to keep the milk and dark separated, but it certainly is possible (and a good idea) to conduct a milk chocolate tasting as well. Either way, make sure to start with the lowest cocoa content, then work your way up. If you start high and taste down, then the stronger cocoa content of the previous chocolate will overwhelm the subtler and gentler flavors of lower percentages. Also, chocolates of the same cocoa content can vary in intensity, so always start with the mildest.
In regards to the chocolate you should use, it depends on your budget, availability of certain chocolates, and how many you want to taste. Try tasting an assortment of various brands that make roughly the same chocolates. For example, to get an understanding of Madagascar chocolate, try this:
1. Valrhona Manjari 64% 2. Cluizel Mangaro 65% 3. Domori Madagascar 70% 4. Pralus Madagascar 75%
You can add others, of course, but this is just an example. Also, the varying cocoa contents will enable you to discern the effects they have on the finished chocolate, but you could also keep the percentages at relatively the same level if you desire.
There are endless possibilities as far as this goes, so it depends mainly on what kind of test you're wishing to conduct. An origin tasting? A brand tasting? Etc., etc., etc.
It is really a tasting for people who are only aware of green and blacks, cadbury's and thorntons... my idea was to have a range from cadburys to michel cluizel (my fave) to show people the difference. I was thinking to keep it around the 50-60% range for plain ... not sure for milk
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