The art of french pastry phần 189

cocoa content in the chocolate—the cocoa butter and cocoa solids combined In couverture, the rest will be sugar So, for example, a 60 percent couverture will contain at least 31 percent cocoa butter, 29 percent cocoa solids, and 40 percent sugar The higher the percentage on the package, the less sugar in the chocolate and the stronger the chocolate taste Be careful though, as stronger does not always mean better The tasting and appreciation of chocolate is very similar to wine tasting Learn to appreciate chocolates from different cocoa beans and regions of the world, as they are unique and their flavors vary tremendously They can be acidic, sweet, smoky, earthy, or just simply bitter Some 70 percent chocolates are surprisingly sweet to the taste while some 60 percent chocolates are bitter These characteristics are important to consider when you are making a ganache For example, it would be a mistake to make a lemon ganache with an acidic chocolate, or a coffee ganache with a bitter one The flavor of the chocolate has to balance nicely with the flavor added to the ganache When we hold creative workshops with our students they tend to combine bold flavors such as ginger, clove, cinnamon, or nutmeg with bold and acidic chocolates to obtain an instant strong flavor in the mouth at the moment when the candy is first tasted But what one needs to know is that the last taste in your mouth should be chocolate In this way it’s comparable to wine: some wines are ... beans and regions of the world, as they are unique and their flavors vary tremendously They can be acidic, sweet, smoky, earthy, or just simply bitter Some 70 percent chocolates are surprisingly sweet to the. .. or a coffee ganache with a bitter one The flavor of the chocolate has to balance nicely with the flavor added to the ganache When we hold creative workshops with our students they tend to combine bold flavors such.. .the chocolate and the stronger the chocolate taste Be careful though, as stronger does not always mean better The tasting and appreciation of chocolate is very similar to wine