Today was the first day of class and our introduction to taste testing. We tasted Ghiradelli 100% dark chocolate, 60%, and white chocolate. I am a huge fan of chocolate or really anything sweet, but today's initial tasting definitely influenced how I view chocolate. We began with discussing the process of how chocolate is developed. The chocolate originates from cacao pods, which are made up of sweet pulp and cacao beans. The sweet pulp is used to make coco butter. While, the bean is dried, roasted, and ground to make coco powder.
The 100% chocolate was all coco solids, and in my opinion it was incredibly bitter and didn't resemble any kind of chocolate I have ever experienced. The 60% dark chocolate had 40% added sugar and coco butter, so it was comparably better than the 100% and it did taste more like the "chocolate bars" I am accustom to. However, the 60% chocolate was not my top preference. The Ghiradeli white chocolate won my vote for the best of the three, even after the discovery that white chocolate isn't "real chocolate." Instead, it is simply the combination of sugar and fat (coco butter), but it's still the most appealing to me. I am excited for the upcoming tasting of different white chocolates but still not sold on the dark chocolates. I believe this interim is going to be a very informative and perhaps tasty experience!
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