All our senses, sight, smell, hearing, touch and taste come into play when you need to assess the quality of chocolate fondant. There are several aspects to consider: .
- aspect: the chocolate should be smooth, brightly polished mahogany and black-pure
.
- smell: chocolate does not have a smell too sweet
.
.
- heard : chocolate should be crispy and make a noise when the net is broken. If the chips are formed, it is too dry, if resistant to breakage, is too similar to the wax
.
.
- touch : chocolate with a high percentage of cocoa butter, it should immediately start to melt if held in hand .. this is a good sign in the mouth must be extra-smooth and without granules should dissolve
immediately.
immediately.
- flavor: Chocolate contains a kaleidoscope of flavors and aromas that continue to grow in the mouth, the basic flavors are bitter with a hint of acidity, sweetness with a hint of bitterness and a touch of salt to help release the aromas of cocoa, pineapple, banana, vanilla and cinnamon.
.
0 comments:
Post a Comment