quote:
Originally posted by chocolatespeak
Maybe someone can help me out with this–Chantal Coady describes a chocolate as having a “moreish” aftertaste. What does that mean? I was guessing either peaty/loamy or perhaps elaborate, like moorish architecture?
No need to read things into the wording. In this case moreish might be better spelled more-ish. What it means is a taste that makes you want to eat more of it. Some chocolates, while very good, aren’t necessarily moreish, in the sense that you don’t feel an urge to have more after the first few tastes. Many of Domori’s chocolates are in this category e.g. Domori Carenero Superior and another example is Cluizel’s Noir Infini. Again, don’t be mistaken, these are awe-inspiring chocolates, but a small amount is not only enough to satisfy but also to sate.
By contrast moreish chocolates immediately produce a strong desire to keep eating, even though they might and probably do satisfy with only a little. Cluizel’s Los Ancones is like this; or Amedei’s Chuao. The question with these is usually, given an unlimited quantity on hand, whether you can force yourself to stop before eating so much you get sick. A particularly deadly scenario, for example, is a bowl full of the mini-squares of either of these. It’s amazing how by the end of the night the bowl, full at the outset, is usually gone.
Alex Rast
Alex_Rast_Alternate@hushmail.com
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