Today, we tasted Santander Dark Single Origin chocolate from Colombia. The first one I tasted was the 53%. It had a very potent smell, a smooth texture, and was fairly sweet. Overall I really liked it. The 65% was very mild at first but had a tart aftertaste that I didn't really enjoy. The 70% was nutty and had a more pronounced cocoa taste as expected. My favorite one was probably the 53%, although I enjoyed the 70% as well.
We did cheese before the end of the class this time so that the acid taste wouldn't affect our tasting. The first one was Parmesan. It was very dry and sweet with a long, potent taste. It was also one of the chewier cheeses we've tasted. The Pecorina had a chalky texture. It had a spice to it, and was salty with a sort of tangy bite. The Myzithra tasted just like it looked, like a piece of white cardboard. It was very dense with little to no flavor.
The next thing we did was a vinegar tasting. I have never like vinegar, so I was really not looking forward to this. The first one we tasted was Apple Cider, which was extremely potent and tasted like a lot of other vinegars I've had. The Balsamic was much sweeter than the Apple Cider. I have had a Balsamic Vinegarette on salad before which I enjoy. The big surprise for me was the Red Wine. It really did taste like grapes and while it was strong like the others, the aftertaste was really pretty good.
Next, we dissolved Miracle Berries on our tongues, which were supposed to take away our ability to taste sour things. These things are pretty amazing. We ate lemons and limes. They still had a sting to them but it takes away a good bit of it and allows you to actually taste the fruitiness. I wasn't brave enough to try the vinegars again, but I'm sure it would have made a huge difference.
No comments:
Post a Comment