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Chocolate is so exciting... that we teach chocolate classes! Tickets available at:
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Thursday January 30
Intro to Chocolate (talky) Downtown Dayton Library RM 3A 6-730 PM |
Thursday February 27
Mediation in Chocolate (quiet) Downtown Dayton Library RM 3A 6-730 PM |
HOW TO TASTE:
Unwrap your bar. Notice its shine, its smell, and its color. Traditionally, chocolate appears in luscious shades of brown, caramel or cream, but chocolate can also be shades of purple or champagne, cordovan or even black. The look + smell of the bar starts the most magical part of your tasting experience.
✩ Break off a piece.
✩ Pull the piece to your nose.
✩ As you inhale the chocolate, close your eyes, open your mouth, place chocolate on your tongue.
✩ Immediately push the piece to the roof of your mouth.
✩ Breathe, relax, keep your eyes closed until the chocolate softens.
✩ Your heat will melt and open the chocolate. Don’t move, don’t chew, let your jaw relax, let your shoulders relax, and let the piece melt.
What do you smell, taste, feel? Milk, banana, smoke, honey, barley, citrus? Let's do that again. For a more enthusiastic lesson on tasting chocolate, attend a Frequent Chocolate Eater class.
Unwrap your bar. Notice its shine, its smell, and its color. Traditionally, chocolate appears in luscious shades of brown, caramel or cream, but chocolate can also be shades of purple or champagne, cordovan or even black. The look + smell of the bar starts the most magical part of your tasting experience.
✩ Break off a piece.
✩ Pull the piece to your nose.
✩ As you inhale the chocolate, close your eyes, open your mouth, place chocolate on your tongue.
✩ Immediately push the piece to the roof of your mouth.
✩ Breathe, relax, keep your eyes closed until the chocolate softens.
✩ Your heat will melt and open the chocolate. Don’t move, don’t chew, let your jaw relax, let your shoulders relax, and let the piece melt.
What do you smell, taste, feel? Milk, banana, smoke, honey, barley, citrus? Let's do that again. For a more enthusiastic lesson on tasting chocolate, attend a Frequent Chocolate Eater class.
CARING FOR YOUR CHOCOLATE
Chocolate is best at room temperature (about 72*F). Do not refrigerate your chocolate.
CLEANSE YOUR PALATE
When tasting multiple bars, room temperature flat or bubbly water is a great palate cleanse.
I SEE WHITE
White patches on well tempered chocolate are called bloom. Bloom is the result of your chocolate being exposed to temperature changes. Bloom is safe to eat and doesn’t indicate lesser quality or age. If it is truly bothering you, put a piece in your hands. Clasp your hand around the chocolate and as the chocolate warms., the bloom will disappear.
WHAT IF I DON'T LIKE THE CHOCOLATE
You don't have to like everything you try. Just as with craft beer, wine, even people, you will try options you like and those you don’t. Try anyway. You'll live. Enjoy.
Chocolate is best at room temperature (about 72*F). Do not refrigerate your chocolate.
CLEANSE YOUR PALATE
When tasting multiple bars, room temperature flat or bubbly water is a great palate cleanse.
I SEE WHITE
White patches on well tempered chocolate are called bloom. Bloom is the result of your chocolate being exposed to temperature changes. Bloom is safe to eat and doesn’t indicate lesser quality or age. If it is truly bothering you, put a piece in your hands. Clasp your hand around the chocolate and as the chocolate warms., the bloom will disappear.
WHAT IF I DON'T LIKE THE CHOCOLATE
You don't have to like everything you try. Just as with craft beer, wine, even people, you will try options you like and those you don’t. Try anyway. You'll live. Enjoy.