Enjoying thy chocolates

by tiha zaman | July 23, 2008 at 01:56 am

1713 views | 12 Recommendations | 42 comments

My worst and unrepentant sin is that I consume chocolates nearly everyday and someone once asked me how do I eat chocolate that frequent and not be the size of a rotund hippopotamus. The secret I think (something I'm afraid is not proven in any way) is how I enjoy my chocolates! It's not about the quantity of chocolates that you eat but importantly how you eat your chocolates that would satisfy that one-of-a-kind craving (so you don't have to eat a whole bar and still crave for more).

Michael Mascha of finewater.com wrote that in food pairing, a conventional wisdom has it that big, bold red wine are the perfect match for chocolate and chocolate desserts. However it turns out that thinking was "totally wrong" because even if there are very few rules for matching wine with food, wine should always be sweeter than food.

Then let me share with you a few fun tips on how to appreciate your chocolate at its best. Chocolate believe it or not is best enjoyed with water! But first thing first, before you guzzle down water and those colourful M&Ms, the type of water is as important as the type of chocolates you eat. So still plain water, boiled water, tap water is not a match to enjoy your chocolate with. Go figure.

Well, I dont have to tell you the reason why to this, because the bland and blunt taste of still water with chocolate would leave a sneering effect on any chocolate fans. Its sort of like putting oil in water, stir all your might till the cows come home but the 2 just won't mix, the same thing goes with the high content of butter or fat within the chocolate that dont go well with plain water.

So here's the good stuff ( in which some of you might already know), if you love dark chocolates like me, which contains anything above 40% cocoa (I personally love 70% cocoa chocolates espcially Lindt and Sprungli's) try having them with clear sparkling water. With no added/ artificial flavours mind you.

Sparkling water would be the best choice for dark chocolates and couverture/ gourmet chocolates as the light bubbles of the sparkling water cut through the chocolate without disturbing the sensation.

Here's a tip, there are 3 main types of cocoa beans, Criolli (the princess of all cocoa beans), Trinitario and Forastero. Sine 90% of us are not in the realm of being able to enjoy the expensive Criolli chocolates the Trinatario is a good substitute, because it posesses good, aromatic flavour. While those made of Forastero beans (and 90% of the world production uses this bean to make chcocolate) which are easily and readily available to the masses are regrettably of less flavour. What the chocolatiers usually do is mixed several beans together to get a more chocolatey taste of Criolli and Trinatario.

Alright,enough encyclopedia information for the day. So try dark, coverture chocolates like Lindt, Dagoba or Valrhona that has around 70% cocoa in it with sparkling water. Because the higher the content of cocoa in it, the more sour the flavour of the chocolate gets. The citrus scent is perfect with the bubbly water.

However if you love milk chocolates (higher content of milk, skimmed, condensed) which has around 25% of cocoa solid (the better ones of course) like Hersheys, Tudor and certain Cadbury is best enjoyed with fruity flavoured sparkling water. The reason is that the chocolate is so creamy and sweet, the fruity scent of the water would neutralise all those other nonsense so that you would appreciate your chocolate much more.

What about white chocolates you say? Well since white chocolates is not actual chocolate due to absence of the all important cocoa itself, still water is still not the perfect choice. Try white chocolate with hot raspberry tea. Trust me, you're in for a treat!

Well the list could go on and on on how to enjoy the exotic sweet Aztec drug, but here's a last one, try eating nutty chocolates with a vanilla wiff. Buy a few vanilla pods, open it up and enjoy your chocolates by alternating it with the scent.

Maybe with these tips you don't have to eat a bar just to satisfy your chocolate craving. Be your own chocolate sommelier you'll realize that a few bites of those dark bars with the right drink or food matching would make the flavour of the chocolate all the more exquisite!

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tiha zaman

at 02:13 on July 23rd, 2008

By the way, a single origin chocolate has a more woodsy scent, I'm not sure what you should pair it with. Any input on this?

PEP

flagged this story as Good Stuff

at 05:36 on July 23rd, 2008

tiha zaman, I like this story. It's good stuff. Yum.

tiha zaman

at 20:05 on July 23rd, 2008

Yum encore! thanks

Rhonda J Mangus

flagged this story as Good Stuff

at 05:51 on July 23rd, 2008

tiha zaman, no input at the moment! But thanks for a great story!

Tim Pettit

at 11:53 on July 23rd, 2008

This is a tempered chocolate box filled with dark chocolate truffles coated in cocoa powder, and milk chocolate truffles coated in hazelnuts. I made this in my pastry class at culinary school. From start to finish, total production time was around 4 hours for all components...I am a student afterall. :)

Tim

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The Fruit Company

at 13:33 on July 23rd, 2008

Our Chocolate Covered Blueberries are the ultimate indulgence! Supremely sweet and rich, they boast healthy antioxidants and satisfaction for your sweet tooth!

www.thefruitcompany.com

Camjay0823

at 13:40 on July 23rd, 2008

The photo contributed by us is from My Flour Garden - it's an online bakery that sells the most outrageous cake balls and other great desserts. Pictured are white chocolate-covered red velvet cake balls! Ultra moist and delicious! The website is www.myflourgarden.com

Bodca

at 14:11 on July 23rd, 2008

Eyewitness account of chocolate..

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Heart Gallery (not verified)

at 15:28 on July 23rd, 2008

This fab box of choccies is actually a calorie free useful jewellery box for your dressing table and it is truly fabulous!

krnrnee

at 15:30 on July 23rd, 2008

Godiva Hearts... Mmmmm!! Got them for Valentine's Day. They are filled with all kinds of different flavors, like raspberry, apple pie. My favorites were PB&J and caramel with sea salt. YUM!

krnrnee has contributed a photo to this story.

Iden Pierce Ford

at 16:34 on July 23rd, 2008

It's an honour! Chocolate anyone?

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The Soap Seduction

at 16:47 on July 23rd, 2008

Chocolate is not just for eating. You can actually bathe with it! Chocolate is uplifting not just for your palate but also a welcomed treat for your skin!

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tiha zaman

at 19:34 on July 23rd, 2008

You're right.. chocolate spa is one of the best and yummiest indulgences in one's life! All hail chocolates!! :-)

hidanielle

at 17:08 on July 23rd, 2008

I'll put in my vote for Askinosie chocolate -- single-source, 70-75% dark, delicious. Perhaps more importantly, the ethics of the company make me happy to spend a little more on their product, because I know that the farmers end up with an even greater benefit than fair-trade prices.

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tiha zaman

at 19:40 on July 23rd, 2008

single origin chocolates are a delight. I love it not only because it's good but because just like wine, sometimes the origin of the beans that counts. My favourite is a plantation of St Dominique by Cacao Barry! :-)

Indigo Blue

at 17:12 on July 23rd, 2008

Punta Cana, Dominican Republic.
We visited a small farm in the country, on an outback safari trip. The guide introduced us to the cocoa beans, where we were able to touch, smell and taste the freshly roasted cocoa. It was bitter but delicious.

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thayn.moore

at 17:33 on July 23rd, 2008

This Trio of Chocolate was part of the 11 course dinner I did for Mother's Day 2008. First is a Black Bottom Praliene Bar, followed by a Mousse made with Single Bean Peruvian Chocolate and finished with a Cocoa Nib Panna Cotta. The Mousse is piped into a chocolate ring and topped with spun sugar. Of all of the dishes made that night, this had the best presentation (and it was yummy to boot!)

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tiha zaman

at 19:49 on July 23rd, 2008

Im soo jealous! wished i was there. hehe.. :-)

tokyopop

at 18:48 on July 23rd, 2008

Chocolate Covered Cheesecake Pop
w cookies and cream.
made by me: Keri Snyder :)
myspace.com/sweetlolita
flickr.com/tokyopop

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cupcakerycupcakes

at 19:44 on July 23rd, 2008

White chocolate cheesecake with fresh passionfruit

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paraparatara

at 21:59 on July 23rd, 2008

This is a double chocolate dipped grahmn cracker bought at the Russell Stover Factory outlet store. Way yummy :)

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Chris and Jenni

at 22:41 on July 23rd, 2008

I too am a chocolate lover. I think that my weakness is some really good milk chocolate truffles but I tend to try to stick to darker chocolates, less sugar content and I don't have to eat as much in order to fulfill the craving. Just Drinking it is another good way of getting that chocolate buzz that I sometimes crave.

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tiha zaman

at 01:14 on July 24th, 2008

you know chris n jenni, you guys are kinda right. Milk chocolate is like this sweet creamy wonder but the sugar content just makes you think twice about munching it all down. Waist thickening is not my favourite hobby. :-)

schoebs

at 00:13 on July 24th, 2008

honoured to contribute :)
cool article... mouthwatering!

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Greg Cee

at 01:22 on July 24th, 2008

Have a happy milk chocolate Easter!

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yaya cun (not verified)

at 04:47 on July 24th, 2008

welldone gurl!

impress i.. ^_^

tibe2 teringat ikea nyer chocolate.. serrppp

Italiancoffeelover

at 05:10 on July 24th, 2008

Ever since a very young age, I have always loved and adored chocolate. I don't mean the yucky candy bars in the grocery stores, but the real, honest to goodness European chocolate. Whether it's dark (my personal favourite), gianduia (a lovely Italian hazelnut chocolate), or milk, I eat them all. Belgian, Swiss, Italian, and French are my favrouties. I love it as a drink, as a spread, in cake, cookies, etc. My love affair with chocolate is good and pure. I never feel guilty for eating chocolate, because I never really gorge on them. Although I do end up eating 4 or 5 truffles in one sitting, I don't feel guilty because the euphoria I feel after eating chocolate, the happiness, the buzz, the smile it puts on my face, is so worth it. Sometimes I wonder why I'm not an overweight hiefer, and I think it's because you can't really put on weight by eating chocolate, at least not the real stuff, unless of course, you gorge on it every day. But chocolate is so pure and so good that you don't need to gorge on it. You don't need to eat that much to make you happy.

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