Saturday, April 18, 2009

Changing The Rules On How To Eat Chocolate

Eating chocolate is both an art and a passion. It is important truly to appreciate the “food of the gods” and eat chocolate in moderation. And to truly appreciate chocolate in all its splendor you must try its many different forms. Surely adapting is OK. If you force someone to eat chocolate cake every day they will quickly tire of it. The Rules of Chocolate is if you get melted chocolate all over your hands you’re eating it too slowly. Aren’t you tired of the Vanila Chocolate ripple. Except that this relaxed night was even better because it included the interview and wine. I was already drunk on the Beards and didn’t indulge and The chocolate plus a friendly social crowd.

Blog Posts on Changing The Rules On How To Eat Chocolate.

We enjoyed meeting new people and seeing. Minnesota’s most liberal newspaper the rostrum of the star filed for bankruptcy a few months ago. They can eat the chocolate rolls to help them with the eggnog. My daughter’s school only offers 2 milk and chocolate milk. Which is the lesser of the two evils The extra saturated fat of the 2 or the extra sugar from the chocolate milk They get very little of either in their diets. Rather than change their ways or face the music the powers behind this struggling newspaper would rather in true liberal form beg for money or an exception to the laws of corporate taxation. Aren’t we tired of the Duality?.

Oke here is the Step for The Rules on How To Eat Chocolate :

== Steps ==

# ”’Begin by reading books on chocolate.”’ You can never learn too much about it; make sure to get books with colorful photographs of chocolate. Look especially for books that discuss tasting chocolate, discussions on the various brands of chocolate and the history behind chocolate. All of this is essential background knowledge to truly appreciate eating chocolate.

# ”’Try milk chocolate varieties.”’ See if these please your palate. Always seek the best quality milk chocolate varieties rather than the common supermarket and corner store bars and confectionery. Look for European chocolates, especially Swiss brands, because, while they normally are more pricey, the product is held to a higher standard than most American chocolates. Even better, of course, would be to find a chocolatier who makes chocolate from scratch near to you. That is hard to find nowadays, though, so don’t be hopeful.

# ”Taste Dark Chocolate” This ranges in intensity from around 45% through to 100%. Be careful not to try the dark chocolate at too high a level to begin with or you may not like it. Start at around 45 - 50% dark and work your way up. Most people do not like the 85 - 100% range at first, or maybe never, as it tends to be very bitter. 100% has no sugar content at all and is very harsh to the untrained palate. When tasting dark chocolate, allow it to melt in your mouth rather than chewing. This will make it less bitter and more tasty!

#’Try White chocolate.” This has a delicious and different flavour, because there is no cocoa; instead it is made with cocoa butter.It is very creamy and sweet.

#”’Try Make Chocolate Trufflestruffles.”’ These should be hand-made, preferably by a chocolatier, a patissier or a baker who specializes in chocolate treats. The cream must be fresh. If it is not, the experience will be ruined. Return them and demand new ones- the chocolatier deserves to be made aware of any quality issues.

#’‘Try drinking a chocolate” This is a delight not to be overlooked in the pursuit of enjoying chocolate. Purists may pooh-pooh drinking it, but did you know that this is how chocolate was first appreciated by the Aztecs and the Europeans many centuries ago? There are many ways to enjoy drinking chocolates. What is important, however, is to find the finest quality of said drink. Beware drinking chocolates marketed at children or for mass cafeteria consumption; they are likely to be over sweet and sickly. Look for low fat and sugar content (As in no added fats to pad out the powder and not too high a sugar ratio). True connoisseurs will look for powdered drinking chocolate that has no added milk fats, slight sugar and high cacao content or for the pure grated or broken high quality chocolate itself (added directly to warm milk).

#”’Savour chocolate.”’ Whether you chew, allow to melt in the mouth or drink your chocolate, enjoy it slowly and with enjoyment. Take out time to discern the notes in chocolate for yourself and to try and develop a tasting repertoire that suits you. Chocolate differs in taste and quality in the same way as wine, whiskey, cognac, seafood and game meats do. Learn to appreciate the subtleties over time. And share with a friend- become experts together!

#”Focus on nothing but the chocolate.”’ This works with most tasty foods but is especially appealing with chocolate. Close your eyes and cut off all sensory information except the chocolate. Pay attention to the taste and details of the entire piece, moving around in your mouth and savoring the flavor. Allow the chocolate to overwhelm your senses and don’t let anything else bother you. Practicing ”meditation” can certainly help, as this is similar to reaching a state of meditation. If it is an exceptional piece of chocolate and you reach the correct state of mind, this technique can make you feel quite like you are having an orgasm.

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