Today we did our daily chocolate tasting, cheese tasting, and cinnamon tasting,
Our daily chocolate tasting was of El Rey chocolates. The Bucare is 58.5%, Mijao is 61%, and Gran Suman is 70% I'm a big fan of El Rey chocolate so I was excited to taste these.
Bucare: good chocolate smell,good snap, wonderful smooth chocolate taste throughout, no real after taste.this is my favorite!
Mijao: light chocolate smell, harder than the Bucare, nice mouth feel, a bit more chocolate taste than Bucare
Gran Suman: no chocolate smell, fruity and bitter taste, ok mouth feel, sweeter than the other 70% chocolates, more palatable than other 70% chocolates.
I really like El Rey chocolates!!! They are very sweet and smooth.
The international team set there menu today. We found out that Dr. Dunlap will be joining us for lunch. I must say, as I saw them struggling to comprehend the complexities of the Indian dishes they will be making I began to get concerned. I wish them good luck tomorrow.
Dr. Sloan gave us a short lecture on taste complexities and mixings. I thought it was really interesting how there is a science to coupling tastes: sweet with bitter, sour with salty, etc. to bring out flavors.
Next we did a cinnamon tasting. Obviously we didn't want this to turn into the cinnamon challenge with people throwing up and choking, so we combined the cinnamon with sugar and put the mixture on croutons in order to do the taste test.
Ceylon not an extremely fragrant, kinda flowery, very mellow bite, nice pleasantly cinnamon taste that mixes well with the other flavors.
Chinese Cassia kinda earthy smelling, tastes like big red, good strong cinnamon taste. Bit of an after taste.
Saigon Cassia this smells a lot like big red, very subtle cinnamon taste, no bite or after taste at all
Korintje Cassiathis smells like potpourri, very deep cinnamon flavor more so then the previous, kinda spicy,.
We learned that ceylon is the only "real cinnamon" while the cassia's aren't true cinnamon because they don't come from a cinnamon plant.
Next we watched a video on how blue cheese is made while we did a blue cheese tasting
Valdeon:very chemically smell, strong bite, nice flavor profile and long after taste , very musty.
Stilton: strong and chemical smell, salty, very mellow blue cheese taste compared to the Valdeon.
American: nice subtle smell, Spicy, tangy, kinda thick, my favorite by far.
Cambozola: it smells earthy/ moldy smell, creamy, very much like the soft cheese/ brie, taste like what I would assume garbage tastes like.
I'm super excited to eat Indian food with Dr. Dunlap! Hopefully the food turns out great...
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