willandmegan

"Stuart rose from the ditch, climbed into his car, and started up the road that led toward the north…. As he peeked ahead into the great land that stretched before him, the way seemed long. But the sky was bright, and he somehow felt he was headed in the right direction." (from Stuart Little by E.B. White)


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Intoxicating – Chocolate tasting with liqueur and whiskey

germ choc arrangement

 

Last Saturday afternoon Megan and I set up a relaxing back porch chocolate tasting. As she labored in the kitchen preparing a cauliflower/curry dish I took out coffee beans, cacao beans and picked up a bottle of Wild Turkey Rare Breed Whiskey.

 

In order to prepare these aesthetically pleasing arrangements we often become manic and focus on color, quality, form factor, lighting etc. We included relevant ingredients such as vanilla, ginger and whiskey. Yes, you heard right. These bars are made using whiskey and egg liqueur. This is our first tasting of chocolate made by an Austrian company called Zotter. Meg managed to pick these up in Germany as they are found in other European countries.

 

Fur Lang edit

 

für langschläfer (50% min cocoa)

 

The name of this bar actually translates to “for late risers” in English. The reason being that is contains coffee beans and whiskey. The overall taste is a classic malt flavor with the inner consistency of truffle creme. It contains subtle hints of oak and bourbon with notes of sweet, honey graham cracker. The lack of coffee flavor and texture was a bit disappointing, but overall this bar was quite satisfying.

 

eiertanz edit

 

Eirtanz (40% min cocoa)

 

The name of this bar translates to “egg dance” in English. Why egg dance? Well this bar is made with egg liqueur and chili. It is creamy and has both the inner appearance and consistency of a Reese’s Peanut Butter Cup. However, the overall quality is higher containing less artificial and more natural certified fair trade ingredients. The initial satisfaction of flavors come from unique cinnamon undertones and overall sweet milk chocolate flavor. The experience increases with intensity as a strong chili kick emerges and remains until the end.

Hasenjagd edit

 

Hasenjagd (46% cocoa)

 

The name of this bar translates to “hare hunting” in English. Does it contain rabbit meat? No! The additional ingredients include apples, carrots, ginger and brandy. This bar transforms the typical smooth chocolate experience to a subtly tangy one. Notes of buckwheat honey can be tasted beneath the zest of light lemon. Small chunks of fibrous fruit pieces (likely dehydrated) creates additional flavors and texture throughout.

 

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A Tuesday “Engage-mint” (Chocolate Tasting For Two)

Yesterday night (August 28, 2012) Meg and I extracted our stash of heavenly cocoa from the fridge in a long awaited mint chocolate tasting event. After allowing the three bars to reach an adequate temperature (room-temp, ideally) we splayed them out on the table and took note of packaging graphics, appearance and any major notable variables. Before our tasting took place, Megan very intentionally selected three quality brands with as many of the same constant variables as possible. These variables include: 60-70% cocoa content, organic, fair trade, dark – high levels of flavonoids/cocoa liqueur, and containing mint as a contributing primary flavor.

In a manic, but connoisseur-like approach we carried out a series of consistent tasting techniques throughout the event. We started by taking note of the wrapping quality and appearance. Then we proceeded to observe the dimensions and finish of the chocolate bar. Is the piece matte or shiny? Does it break with a snap or feel more pliable? Is it somewhat resistant to body heat or does it melt like the wicked witch of the west?

Using our fingers we increased the temperature of each segment, releasing aromas and flavor qualities for ten seconds. Then we transferred the chunks to the surface of our tongues to be shifted at mouth temp for another ten seconds. The final flavors were released as we started to chew, exposing a variety of decadent, rich, bitter tones coupled with moments of salivation. Water was used as a palette cleansing device after the completion of every brand.

So what is a chocolate tasting without results? Here is a conclusive series of notes for each brand broken up by TEXTURE, FLAVOR and OVERALL EXPERIENCE.

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Divine – Mint Dark Chocolate

Texture: Hard, snaps, high concentration of crystallized chunks distributed throughout, medium matte, low sheen

Flavor: Subtle (almost unnoticeable) mint, zest, earth

Overall: While this brand excels in crunchy texture and mouth feel, it severely lacks in overall and lasting flavor

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Green & Black’s – Dark Chocolate infused with peppermint oil for an intense mint taste

Texture: Soft, smooth, creamy, pliable, less snap, medium sheen, low matte

Flavor: Mint, sweet, clean mouth feel

Overall: Clean mouth feel, lasting flavor of mint from start to finish, quality in packaging and taste is evident

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Alter Eco – Dark Mint, cool crispy mint BOLD AND BRISK

Texture: Fine mint crystals, grit/sand feel, less snap (and subsequently more pliable)

Flavor: Subtle, permeating mint, high level of sweetness

Overall: Best overall mint experience, this bar successfully accomplishes what both other bars separately could not: A combination of finely distributed mint flavor in both bar and crystallized chunks, texture and creamy mouth feel from start to finish.

Grab yourselves some of these and try!

Let us know if you have different brand/bar recommendations…