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.
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: aroma, color