One Serving » chocolate http://oneserving.com Making nutrition simple Fri, 03 Sep 2010 15:28:17 +0000 en hourly 1 http://wordpress.org/?v=3.0 Tasting Dark Chocolate http://oneserving.com/site-news/tasting-dark-chocolate/ http://oneserving.com/site-news/tasting-dark-chocolate/#comments Mon, 16 Aug 2010 16:36:50 +0000 Debbie http://oneserving.com/?p=194
I’m a big fan of dark chocolate; not so much for milk or white. London is a great place for gourmet chocolates. As well as the UK-based Artisan du Chocolat, we also have plenty of Hotel Chocolat shops, the Parisian La Maison du Chocolat and a whole host of Belgian outlets for the likes of Godiva, Leonidas and so on.

Artisan du Chocolat is by far my favourite and, best of all, they run a stall at Borough Market every weekend which sells the misshapen chocolates that don’t make it to the stall. They’re cheap and still taste gorgeous! :)

Today I ran across a fabulous guide to tasting dark chocolate from Chow. Chocolate is incredibly complex, but the tasting process itself should be focused around into 4 distinct areas: Visual, Aroma, Texture and Flavour.

Texture: Break a chunk off. A clean snap indicates that the chocolate’s been well tempered. Put it in your mouth. Close your eyes and think about what you’re experiencing. Chew a few times to break it up, and let it melt in your mouth.

See the full article; How to Taste Dark Chocolate over at CHOW.

]]> http://oneserving.com/site-news/tasting-dark-chocolate/feed/ 0 Tangerine + Chocolate = Heaven http://oneserving.com/tips/tangerine-chocolate-heaven/ http://oneserving.com/tips/tangerine-chocolate-heaven/#comments Wed, 13 Feb 2008 21:39:38 +0000 Debbie http://oneserving.com/tips/tangerine-chocolate-heaven/ Tangerine segments are fabulous dipped in chocolate fondue. If you’re making fondue, try to get tangerines early in the season when they’re still tart but juicy. Heavenly!

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