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notes on flavor

Genetics, terroir, fermentation and drying along with other post harvesting and processing stages can all play a role in the flavor of the chocolate we eat. Trying to understand why I experience what I am experiencing is a part of the enjoyment for me and also has enabled me to appreciate the skill of the makers of these chocolate bars. I was hoping this forum could improve on my "Notes on Flavor". It is a table that lists a flavor or mouthfeel with a possible explanation. There are definitely genetic and regional differences in cacao. That is really a bit more than I am addressing. I refer to notes by Peter Rot and Karen Hochman on thenibble.com (http://www.thenibble.com/reviews/main/chocolate/flavors-2.asp) for those descriptions of regional characteristics.

Between that type of list and the type of list I started it should be a good way to understand the flavors and experiences we have with the chocolate we eat. Any help correcting or adding to my notes on flavor is the idea behind this discussion. Also, if any one has any other ideas on understanding how flavors and mouthfeels are developed in single origin chocolate or blended chocolate it would be interesting to hear.

(Clay: What is the best way to add my file to the body of the discussion? It would be great if it could be viewed without having to open it as an attachment.)

Attachments:

Flavor Notes.doc, 49 KB

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Replies to This Discussion

Permalink Reply by Brady on October 22, 2008 at 10:08pm: Samantha, Thank you for the time you spent sharing this great information. I hope many others read it too. This is what I was looking for with this post. Brady; ▶ Reply to This

Permalink Reply by James Cary on November 21, 2008 at 6:59pm: Thank you, Brady and Samantha for putting together a great set of information regarding the flavors of chocolate. This information was very enlightening.; ▶ Reply to This

Permalink Reply by James Cary on November 23, 2008 at 3:33am: Also, are you considering flavor in non-100% chocolate? Does sugar contain some flavor of its own?; ▶ Reply to This

Permalink Reply by Samantha Madell on November 23, 2008 at 8:44pm: Hi James,

I'm really glad you found the flavor info useful.

In answer to your question about flavor from sugar:

I define "flavor" as a sensation caused by a combination of taste/s and aroma/s.

Obviously, sugar tastes sweet. But refined white sugar (e.g. sucrose) is an odorless substance, so it has no aroma, and therefore, by my definition, no "flavor" as such.

However, many other sugars, like raw sugar and brown sugar, retain some of the molasses flavour that is produced during the sugar-making process. (Molasses is the thick, dark syrup which is traditionally considered a by-product of sugar manufacturing).

To the best of my knowledge, most chocolate manufacturers go out of their way to use refined white sugar in their chocolate, precisely because white sugar adds nothing but sweetness to the end product.

However, I know from personal experience that it can be very, very difficult to find refined white sugar which is certified organic, or Fair Trade. So, for example, some organic and/or Fair Trade chocolates are made with raw sugar, and the raw sugar inevitably imparts a hint of the molasses flavour to the chocolate.

Also, some milk chocolate manufacturers have traditionally processed their ingredients in such a way that they intentionally caramelize the milk and sugar in order to produce a caramel flavour in the chocolate. (Minifie discusses this issue, but I don't have his book on hand, so I can't provide an exact ref).; ▶ Reply to This

Permalink Reply by James Cary on November 24, 2008 at 2:15am: Thanks. For some reason, I was also thinking that depending on how the sucrose is obtained it might have a different flavor (cane, beets, etc).

Why is there no organic/Fair Trade refined white sugar? Is it just too costly for organic, Fair Trade companies to make refined white sugar?; ▶ Reply to This