During development of chocolate recipe 205, samples were extracted at different stages of manufacturing. Some family and friends were nearby at the time and helped out as test tasters. Even the less popular samples disappeared quickly, this posting is a place for any of these helpful "friends of chocolate" to jot down impressions.
This batch was a Jamaican cacao, 70% and it was developed to test flavor changes as conch time and temperature is varied. The test samples went something like this:
205A, completely unconched; primitive, assertive, astringent, tannin. This chocolate had an attitude!
205B, 4 hr conch. Less of an attitude but still very moody. Multiple flavors coming and going.
205C, same as 205B with added cocoa butter. A slower start, smoother texture, like it's predecessors the flavors are bold and sometimes harsh.
205D, 10 hr conch. Clearly a mellower version of earlier cousins. Worth reviewing. This recipe becomes prototype batch 205.
205E, 11 hr, higher temperature conch. Mellowed from prior iterations
205F, 14 hr, high temperature conch. Flavor notes of vanilla and dried plum are detectable. A much more refined version than earlier samples. This recipe becomes prototype batch 206.
April 5, 2009
Chocolate Samples 205A-F
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1 comments:
Both #205A and #205D offered intense aromas, biting starts and flavorful finishes. #205A evoked a "Wow" for the cocoa sensation and its unique mix of flavors. #205D was also excellent, but seemed more conventional after the #205A. #205A snapped less than the #205D, perhaps due to the choice of thicker chocolate bar mold.
With both versions, one surprising bite was perfectly satisfying since both offered very robust flavors. It really felt like we experienced a custom made chocolate. We are so impressed!
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