Reial Cercle Artístic. Chocolate tasting

  • 18 November 2015
  • Reial Cercle Artístic de Barcelona

How to understand the taste of chocolate.

Run by Damian Allsop, Head Pastry Chef at El Celler de Can Roca

  • Chocolate is in a sweet spot at the moment, and the flavours currently being developed are interesting, loaded with character and arousing emotions.

    The more variety and information we have, the more interesting chocolate will be for us and our activity.

    Flavour development:

    Bean: astringent, bitter
    Fermented pulp: fruit, wine, sherry, vinegar
    Half-digested bean: almond, lactics, floral
    Roasting: nuts, sweetness, earth, caramel, flowers, spices, bitterness
    Addiction: sugar and vanilla, sweet and intense spices, powdered milk, dairy produce, caramel, toffee

  • Información: etiquetes Reial Cercle Artístic de Barcelona etiquetes ,
Galería fotográfica