Tasting chocolates in the “IX Salt’n chocolate”

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SaborGourmet.com

Can you imagine what is a chocolate tasting? For me is to go directly to heaven through the palate.. it's Chocolate! Few days ago we attended the IX Salon of Chocolate in Madrid, and we will tell you all the details.

Tasting chocolates in the “IX Salt’n chocolate”

In today's article I'll talk about our experience at the IX Chocolate fair Shopping Centre Moda Shopping (Madrid):

  • Preparation of chocolate

  • Difference between the three chocolates

  • Tasting chocolate

Index of the article

  • 1 chocolate Production
  • 2 Difference between the three chocolates
  • 3 chocolate Tasting
  • 4 Surprises at the end of the tasting

Preparation of chocolate

For this chocolate tasting we have the wisdom and experience of the master chocolatier Tino Helguera whom we opened the doors to the world of chocolate: origin, processing and tasting.

From the first year can be obtained from fruit, but up to 5 or 6 years is not used. There are flower gone and female flower, it pollinates and five months, the cob is full of cocoa beans.

Tasting chocolates in the “IX Salt’n chocolate”

A key aspect is the washing and roasting of the cacao beans as this will enhance its aroma. This is followed by the roasting, the process that will determine the quality of the product.

Difference between the three chocolates

The cacao beans are obtained in two parts: 100% cocoa powder and cocoa butter. Here is where you will find the difference between the three types of chocolate:

  • The quality of the chocolate black depends solely on the quality of the cocoa

  • The quality of the chocolate with milk as much cocoa as milk powder

  • The quality of the chocolate white depends on the quality of the milk powder is made with cocoa butter.

The color of the cocoa is determined by the percentage of cocoa, this does not mean that the chocolate is better than the other since it depends on the provenance and the quality of the cocoa itself.

Chocolate tasting

White Chocolate

Our tasting began with the white chocolate, and we were able to compare two types:

  • The first thing we tried was a chocolate with a taste that everyone could identify as one of the classics, the white chocolate that we are accustomed to consume.

    Tasting chocolates in the “IX Salt’n chocolate”

  • The second chocolate had a taste for more long-lasting in the mouth that is likened to the sweetened condensed milk, indescribable, and amazing when you compare it with the previous one.

Milk Chocolate

We compare three types of chocolate with milk, again we find a great difference between them.

Tasting chocolates in the “IX Salt’n chocolate”

The first a chocolate of less quality, while the second milk chocolate is the aftertaste of spicy at the end, with a slight touch of caramel 100% natural.

Tasting chocolates in the “IX Salt’n chocolate”

The third, however, is a chocolate with caramel artificial that is obtained by a novel technique.

Tasting chocolates in the “IX Salt’n chocolate”

Pure Chocolate of high quality

Plantation Madirofolo: Cocoa african of 65%. It is a chocolate fascinating that should not exist because the theory is not met. It has a strong scent of vanilla, a chocolate with a lot of force on the palate but it remains little time in the mouth.

Tasting chocolates in the “IX Salt’n chocolate”

Plantation Alto El Sol: a National Park in Peru, a chocolate almost caribbean with a 65% cocoa. It has notes of yellow fruits (passion fruit and passion fruit) and the chocolate can be “white” on the outside, but when rubbed back to its colour, nothing happens as it keeps all its flavor. Its flavor is refreshing at the beginning and ends with a fruity flavour in the mouth.

Tasting chocolates in the “IX Salt’n chocolate”

Chocolate Origin Ecuador: Has a 76% cocoa, and to compare it against the previous two, is a chocolate short in taste, it is very loose in the mouth although for many others it is one of the best.

Tasting chocolates in the “IX Salt’n chocolate”

Chocolate Origin Santo Domingo: Chocolate with 70% cocoa, is referred to as a fine chocolate and elegant in the mouth. The truth is that it has a taste completely different to the previous ones, is very slightly sweet but with great flavor.

Tasting chocolates in the “IX Salt’n chocolate”

Chocolate Source Cuba: Is chocolate better considered of the world, it is neither sweet nor bitter, with a taste sensational.

Tasting chocolates in the “IX Salt’n chocolate”

Chocolate Origin Venezuela: Has a 72% cocoa although 2% does not makes a big difference. It has been several years the best chocolate considered.

Surprises at the end of the tasting

As the end-point to the chocolate tasting, we were given the opportunity to try the cocoa mass 100% natural without any kind of sugar.

I would not know how he described exactly what the flavor, it will lack the sweetness but this is not a sour taste but acid.

Tasting chocolates in the “IX Salt’n chocolate”

After this, we were able to taste a sweet coffee made by an infusion of 100% colombian coffee with a touch of chocolate, of cuban origin. An excellent pairing, I assure you.

Tasting chocolates in the “IX Salt’n chocolate”

I leave the photo of the bloggers that attended, together with the master chocolatier Toni Helguera

Tasting chocolates in the “IX Salt’n chocolate”