The Foodie File: Chocolate Tasting (part two)
If you want to do this at home, I have two pieces of advice:
1. Don’t taste too many at once, although everyone in the test kitchen was looking forward to having a chocolate pig-out, we all now feel slightly ill.
2. Don’t chill the water that you use to cleanse your palate; it made the chocolate solidify and stick to our teeth! (Bad decision on my part.)
Want to know more about chocolate tasting? Watch for my article coming up on the Canadian Living website.
Christine
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Posted in The Foodie-file, Mon, 22/10/07
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Glad to hear that you are experimenting in chocolate tasting! I recommend tasting 5 or 6 varieties at one time, any more and your palate becomes overwhelmed. As you discovered, room temperature water is best for palate cleansing, and you could use plain crackers or unsalted pretzels as well. I see you tried some Michel Cluizel and Domori. I hope you have had a chance to try some other fine chocolate like Amedei and Pralus as well! Please let me know if you would like any more advice about chocolate tasting as I know all about it!