Difference between revisions of "Eat Chocolate"

#Give yourself time to enjoy it. Don’t waste a good chocolate bar by scarfing it down so quickly you don’t even really taste it. Take some time out of your day to sit down and mindfully enjoy each bite.<ref name="rf1">http://www.theguardian.com/lifeandstyle/wordofmouth/2014/oct/27/how-to-eat-chocolate</ref>

#*Some experts recommend not having any distractions whatsoever, including music, so that you can completely dedicate your senses to tasting the chocolate.<ref name="rf2">http://www.amanochocolate.com/chocolate-tasting-guide/</ref>

#Have a clean palate. To full experience the chocolate’s flavor, start with a clean palate that doesn’t contain any residual flavors from your past meals. If your mouth still tastes like your previous meal, cleanse your palate with some apple, bread, or sparkling water.<ref name="rf2" />

#*If you’re having a few different types of chocolate, have a glass of sparkling water nearby so that you can sip it and cleanse your palate in between chocolates.<ref name="rf2" />

#*It’s helpful to wait a while between tasting different chocolates so that the flavors don’t mix on your palate. While waiting to try the next chocolate you can have a sip of sparkling water and make some tasting notes.<ref name="rf2" />

#Take a few deep breaths and quiet your mind.<ref name="rf3">http://www.vosgeschocolate.com/how_to_eat_chocolate</ref> When your mind is focused only on eating the chocolate, you’ll notice things you’ve never noticed before, like the textures and variety of tastes in just one piece.

#*If the chocolate feels cold, wait to eat it until it’s room temperature. The colder the chocolate is, the more difficult it will be to taste all of its flavors.<ref name="rf2" />

#*If you’re eating a chocolate bar, now is the time to snap a piece off from it. This will release more of its chocolatey smell.<ref name="rf3" />

#Bite into the chocolate. If it’s a [[Make Chocolate Truffles|truffle]], bite the truffle in half. If it’s been kept at the right temperature, the truffle should snap upon being bitten.<ref name="rf3" />

#*With a chocolate bar, you may just want to hold it to the roof of your mouth and let it melt for up to 30 seconds before moving it around your mouth.<ref name="rf3" />  

#*As you move the chocolate around your mouth, pay attention to how it tastes. It may be sweet, salty, bitter, acidic, umami, or a combination.<ref name="rf3" />

#*For example, a mango chilli truffle melted in the middle of your tongue might start with a strong mango flavor, then move to a tequila flavor, then chilli, with the chilli spice hitting the back of your throat as you swallow the chocolate.<ref name="rf4">http://kokomonk.com/individual-chocolates/</ref>  

#*Inhaling in this way is called “aerating the palate” and helps stimulate your sense of smell at the back of your throat.<ref name="rf3" />  

#Reflect. Before taking the next bite, give yourself a moment to feel the chocolate’s effect on your body.<ref name="rf3" /> Do you feel a little mood boost? A bit of an increased heart rate? Maybe you’re smiling because it tastes so nice!

#Keep a tasting record. If you regularly try different types of chocolate, it’s useful to keep a record of what you’ve tried. Write down your thoughts in a notebook or text document. Do this while your memory of the chocolate is still fresh.<ref name="rf2" />

#*If you’re having a cup of tea with floral notes (e.g. jasmine green tea or a floral oolong), aim for a dark chocolate with floral notes.<ref name="rf5">http://www.arborteas.com/pages/tea-and-chocolate.html</ref>

#*If you’re having a Dragonwell tea or another type of tea with a nutty flavor, aim for chocolate that also has nutty notes — for example, an almond bark or dark chocolate with nutty tasting notes.<ref name="rf5" />

#*Earl Grey tea has pronounced citrusy notes and goes well with dark chocolate that also contains citrusy notes.<ref name="rf5" />

#Experiment with flavor combinations. Pairing drinks and chocolates with matching tasting notes to enhance the flavors of both the chocolate and the drink is a great way to start, but you can also contrast flavors and complement them.<ref name="rf5" />

#*Earthy teas (pu-erh, for example) go nicely with floral dark chocolates, while spicy teas such as Masala Chai black tea go well with milk or white chocolate.<ref name="rf5" />

#*Combine teas with “toasty” notes (e.g. Hojicha green tea or Wuyi Oolong) with sweet milk chocolate or chocolate caramels.<ref name="rf5" />   

#Pair chocolate with tea. Light teas go nicely with fruity, spiced, or cream-based chocolates. Fruity teas go well with simple dark chocolates. Dark teas go well with most types of chocolate.<ref name="rf6">http://www.melslife.com/112/Chocolate_&_Coffee_Pairings.html</ref> The pairing possibilities are endless, but here are some more suggestions:<ref name="rf7">http://www.thefragrantleaf.com/pairing-tea-and-chocolate</ref>

#Pair chocolate with coffee. When choosing which chocolates to pair with which coffees, consider the flavor profiles of both the chocolate and the coffee. You can do this with black coffee or any milky coffee drink of your choice.<ref name="rf6" />

#* Espresso roasts go well with dark chocolates, caramel chocolates, and chocolates with hints of nutmeg and cinnamon.<ref name="rf6" />

#*French roasts go nicely with dark chocolates, chocolates with roasted almonds or hazelnuts, and any chocolates containing caramelized sugar.<ref name="rf6" />

#* Dark roasts and dark chocolates generally go well together.<ref name="rf6" />

#Pair chocolate with a sweet wine. Chocolate’s strong flavors will make dry, light red or white table wines taste like nothing.<ref name="rf8">http://www.foodandwine.com/articles/march-2008-pairing-chocolate-and-wine</ref> Experts recommend pairing chocolate with a sweet wine with an equally intense flavor that doesn’t buckle under the chocolate’s intensity.

#*Dessert wines like vintage-style ports, sweet sparklers,and robust reds are good choices, with the port being a classic choice.<ref name="rf9">http://drinks.seriouseats.com/2014/02/sommelier-pairing-wine-and-chocolate-which-wines-go-with-chocolate-valentines-day-advice.html</ref>   

#*Banyuls is a popular wine choice for pairing with both milk and dark chocolate. Recioto, Madeira, Barolo Chinato, Fernet, and Syrah wines are also popular pairing choices.<ref name="rf9" />  

#Pair aged spirits with flavored chocolates. Spirits like whiskey and bourbon are generally aged in oak barrels that lend hints of caramel, vanilla, nuts, and fruits to the drink. Pair these spirits with chocolates containing the same flavors to enhance them.<ref name="rf10">http://drinks.seriouseats.com/2013/02/which-spirits-go-with-chocolate-pairing-booze-and-chocolate-valentines-day.html</ref>

#*When pairing scotch with chocolates, consider the flavor profile of the scotch that you’re drinking before choosing your chocolate. A plan dark chocolate with little sugar or added flavors will go well with a mildly smokey scotch.<ref name="rf10" />

#Consider classic cocktails when pairing chocolate with alcohol. One type of Old-fashoined cocktail contains bourbon, muddled cherry, and orange. Pair bourbon with a citrusy or cherry-filled chocolates to recreate that flavor combination.<ref name="rf10" />

#*Rum goes well with chocolates that mimic the flavors of Tiki drinks such as tropical fruits, lime, ginger, nutmeg, allspice, and almond syrup. Aged rum with marzipan chocolates is also a great pairing.<ref name="rf10" />

#Know the difference between cacao and cocoa. Cacao is the plant from which cacao beans (also called cocoa beans) are cultivated. Cocoa is the powder made from roasted, husked, and ground cacao beans, with most of the fat removed.<ref name="rf11">http://foodmatters.tv/articles-1/how-to-find-good-quality-chocolate</ref>

#*Cacao beans are typically roasted and processed to make the solid candy, chocolate. Raw varieties of chocolate do exist too, however, and these are the healthiest.<ref name="rf11" />

#Choose chocolates that contain natural cocoa powder over alkalized powder. The alkalization process removes many of the nutrients contained in cocoa.<ref name="rf12">http://www.eatingwell.com/nutrition_health/nutrition_news_information/4_health_reasons_to_eat_chocolate?page=6</ref>

#*Alkalized cocoa powder is also referred to as “Dutched”, “Dutch Process”, or “European Style” cocoa powder. It’s powder that has been washed with a solution that neutralizes its acidity. Alkalized powder is often darker than natural cocoa powder.<ref name="rf13">http://www.seriouseats.com/2014/08/difference-dutch-process-natural-cocoa-powder-substitute.html</ref>  

#*Alkalized cocoa powder often has a deeper, earthier chocolate flavor compared to the more mild, fruity, acidic flavor of natural cocoa.<ref name="rf13" />

#Eat mostly [[Taste Dark Chocolate| dark chocolate]]. Dark chocolate is the healthiest type of chocolate as it contains the most cocoa solids, which contain flavonols, which are compounds with antioxidant and anti-inflammatory properties.<ref name="rf14">http://www.webmd.com/diet/20120424/pick-dark-chocolate-health-benefits</ref>

#*A study testing the health benefits of 70% dark chocolate found that it reduced blood sugar, lowered bad cholesterol, and increased good cholesterol. Another study found that it also lowered blood pressure.<ref name="rf14" />  

#*Other studies have suggested that chocolate reduces the risk of blood clots, helps improve eyesight, boosts moods (no surprise there), and improves cognitive performance in the elderly.<ref name="rf15">http://www.med.umich.edu/umim/food-pyramid/dark_chocolate.html</ref><ref name="rf16">http://www.eatingwell.com/nutrition_health/nutrition_news_information/4_health_reasons_to_eat_chocolate?page=5</ref>

#Aim for 60% dissolved cocoa solids and up. The darker the chocolate, the higher its flavonoid content. Higher flavonoids means higher levels of antioxidants, and thus greater health benefits.<ref name="rf15" />

#Choose chocolate that is made from cocoa butter. Avoid chocolate made from fats like palm oil and coconut oil. Cocoa butter also contains saturated fat, but it doesn’t affect cholesterol in the same way as the saturated fat in coconut oil and palm oil.<ref name="rf15" />

#Seek high-quality ingredients. Aim for organic chocolates that are made by fair trade-certified producers. This not only ensures high-quality ingredients, but that the farmers and workers are fairly compensated for their work.<ref name="rf15" />

#*Shade-grown rainforest chocolate that has been allowed to naturally ripen is a safe choice for good-tasting, sustainable chocolate.<ref name="rf17">http://www.marksdailyapple.com/what-to-look-for-when-choosing-a-high-quality-dark-chocolate/#axzz3ryRLZj1B</ref>

#*Fair trade chocolates will usually say so on the packaging. If you’re unsure, check the Fair Trade USA website for a list of all Fair Trade chocolate producers.<ref name="rf18">http://www.fairtradeusa.org</ref>

#Buy glossy chocolate. High-quality chocolate will be brown or dark brown, and glossy. IF it’s greyish or has white spots or small holes on the surface, don’t buy it.<ref name="rf15" />

#*Swiss, Belgian, British, and German chocolates are universally famous. Dark single-origin chocolates from Ecuador are also popular.<ref name="rf19">http://www.internationalchocolateawards.com/2013/10/world-final-2013-winners/</ref>   

#Support local artisans. While grocery stores do carry some high-quality Fair Trade brands of dark chocolate, you’re likely to find a more exciting selection from your local chocolatiers. Do a search online to find chocolatiers near you!<ref name="rf15" />

*The less processed your chocolate is, the healthier it is. Aim for chocolate that is close to its natural raw state to reap the most health benefits.<ref name="rf11" />

*Dark chocolate may be healthy for you, but it is also high in calories and fat, so enjoy it in moderation.<ref name="rf14" /><ref name="rf15" />

*Health concerns of dark chocolate consumption include kidney stones and migraines. If you are prone to developing kidney stones or getting headaches, be careful about how much dark chocolate you consume.<ref name="rf15" />

*Dark chocolate contains caffeine. If you’re sensitive to caffeine, be careful when consuming dark chocolate.<ref name="rf15" />

*For the most health benefits, avoid milky chocolate, including milk chocolate bars and hot chocolate. Milk binds to the antioxidants in chocolate and makes them unavailable, greatly reducing chocolate’s health benefits.<ref name="rf15" />