Shari's Chocolate Profile
Friday, July 31, 2009 at 1:21PM Dark
My weakness and passion—full flavoured, rich, dark chocolate where you can taste the unique characteristics of the bean and not be distracted by milkiness or over-sweetness. A full flavoured, bittersweet chocolate is my ideal whether it be a lighter 66% or darker 85%.
Milk
I’m not the hugest fan of most milk chocolate, although there are some exceptions. Those that I do enjoy tend to have a higher cocoa content, but many leaving me feeling dissatisfied and lacking any real punch in flavour.
White
The controversial chocolate. I am guilty of enjoying the odd bite of this if its around, but I wouldn’t pay good money for it. Whilst I acknowledge that the better quality white chocolate is creamier and richer, overall the lack of cocoa solids and the sickly sweet flavour don’t really do it for me.
Nuts and other such things
When it comes to blocks of chocolate I am a purist and like my chocolate as chocolate without much added, particularly nuts where the texture detracts from the sensual smoothness of chocolate as it melts on your tongue. It isn’t that I don’t think nuts and chocolate are well matched; I just want to taste the subtle flavours and texture of my chocolate without it being compromised by pesky additions.
Filled chocolates
I am a bit more open minded about filled chocolates and have a preference for soft fruity filling or dark, rich ganache. A little too regularly I am left deflated by these experiences as they are often poorly executed and the centre often over powers any flavour from the chocolate, but there are great examples so I cannot help but continually seek them out. I also appreciate the aesthetic available to chocolate makers in this medium and think this an integral part to the sensual experience of eating chocolate.
Hot chocolate
Dark and rich – just like my chocolate consumption. I only drink hot chocolate if I think it is going to be good and good for me is defined by a strong chocolate taste and preferably a thick (i.e. Italian) consistency. I also love a good affagato, where the richness and warmth of the hot chocolate is balanced against the vanilla ice cream and the coolness. But it must be good ice cream.
There is something wonderfully decadent about a good hot chocolate, however it needs to be enjoyed in a suitably focused environment for it to be truly great. That or wandering about Melbourne warming your hands with a cup of great take away.
What I will not drink now, is the sickly, watery overly sweet offering from many café’s where the taste of sugary syrup sits in the back of your throat.
One thing I don’t often do with my hot chocolate is eat chocolates at the same time. Somehow the richness of the actual chocolate just makes many hot chocolates taste rather bland – it is difficult for the two to stand up against one another.
Other likes and loves
Vanilla
Cinnamon
Some citrus flavours
Raspberry flavours