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4:16 pm
June 18, 2004
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alex_h
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posts 1170
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i read just now in an article on amedei’s site, that says
“…since cocoa is like a sponge it will absorb any external odour.”
is this property responsible for all the different tastes? what role does it play in the flavor of a chocolate?
<<ce qui fait du bien au palais ne fait du mal à l’âme>>
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6:38 pm
June 18, 2004
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Hans-Peter Rot
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USA
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posts 1462
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They are referring to the finished bar absorbing outside odors. Chocolate is extremely susceptible to odor absorption, and will consequently taste like whatever you store it near. That’s one reason why it is advised not to store chocolate in the fridge: it will pick up odors, such as onions or last night’s lasagna.
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4:22 pm
June 21, 2004
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Lone Ly
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Oslo, Norway
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posts 397
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Or…don´t leave chocolate in the same bag as your coffee beans for more than a few hours.
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“Man cannot live by chocolate alone – but woman can.” (Unknown)
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4:50 pm
June 21, 2004
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alex_h
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posts 1170
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6:12 pm
June 21, 2004
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Hans-Peter Rot
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USA
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posts 1462
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Yes, it’s that bad. The finished product, i.e. the chocolate bar, is what picks up odors, not the beans themselves.
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