Explaining how some kind of food is made usually will take away the fun out of eating it. There are some things we do not want to know about what happens before a particular product reaches our plate.
Although sometimes, knowing how food is made makes us appreciate more the effort and care needed to produce a delicacy. Take chocolates, for example.
Bryan Graham, founder of Fruition Chocolate, explained why so many of us love chocolate:
Chocolate is … extremely democratic. You don’t need to have studied and tasted every great chocolate in the world to appreciate it. Nobody should tell you how to experience it. If you want to just pop it in your mouth and munch away, great! If you care to taste the same piece and experience the flavor release, and all the subtlety and complexity, it’s there for the taking.
In this delightful interview, Graham described how chocolate is made from the little cocoa seeds into the mouth-watering confections of various shapes and forms. His descriptions alone make me want to grab a bar of dark chocolate.
Roasting the beans is the first real opportunity for most chocolate makers to begin putting their stamp on the chocolate. Roasting, through the Maillard reaction, turns those flavor precursors developed during fermentation into what we know as chocolatey flavors. This is the first time in the process that you’ll start to smell that familiar chocolate aroma. It, I must say, is heavenly.
People have different preferences when it comes to chocolate. I prefer mine dark and slightly bitter. I steer clear away from white chocolate which I dismiss a not-chocolate. It’s a good thing the boyfriend has a similar preference, so surprise gifts of chocolate is always something that we both appreciate a lot.