To All ChocolateLife members -
I gave a talk last night to the Experimental Cuisine Collective at NYU. Attached is a PDF of the slides I used for the talk, entitled, "How Chocolate Gets Its Taste."
The idea for the talk was to examine - in as much detail as possible given the time available - the various factors that contribute to flavor development and perception in cacao and chocolate, from the genetics of the bean through terroir, manufacturing, and finally sensory evaluation.
Of course, the slides cover only the high level concepts, there was a lot of additional material presented and a bunch of very interesting questions in follow up (my audio recording runs to about 1h45m).
I am interested in getting feedback and questions as I am considering gathering all the information and self-publishing in various eBook formats.
Interesting idea? Useful? Any topic area you think should be covered (or not)? I'd be happy to explore and answer questions and other areas of interest here in this discussion, though obviously the book will be more organized and focused.