An analysis of various dark chocolates made with the same cacao, but with various treatments applied during the process. The aroma profile of these chocolates were altered according to how long the pods were stored before fermentation, and the temperature at which the cacao was roasted.
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Fine chocolate, unlike commercial chocolate, contains aromas such as pear, bread, and hazelnut. This is due to the volatile aroma molecules developed during processing. Take a peek into the flavour profile of one specific chocolate bar, Blanco de Criollo by Amedei.
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It may be rude to make a lot of noise while you eat. Breathing heavily while your table guest is trying to enjoy their meal. However, research and mindful experience has taught us that mouth movements, mindful eating, and proper breathing techniques greatly enhance the flavour of our food.
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Flavour is created not only by taste and olfaction, but also by all our other senses. Sound, be it ambient or the sounds from our food or created while we eat, all have a profound impact on how we experience the flavour of our food. How does sound affect the flavour of chocolate?
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