The art of french pastry phần 189
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cocoacontentinthe
chocolate—thecocoa
butterandcocoasolids
combined.Incouverture,
therestwillbesugar.So,
forexample,a60percent
couverturewillcontainat
least31percentcocoa
butter,29percentcocoa
solids,and40percent
sugar.Thehigherthe
percentageonthe
package,thelesssugarin
thechocolateandthe
strongerthechocolate
taste.Becarefulthough,
asstrongerdoesnot
alwaysmeanbetter.
Thetastingand
appreciationofchocolate
isverysimilartowine
tasting.Learnto
appreciatechocolates
fromdifferentcocoa
beansandregionsofthe
world,astheyareunique
andtheirflavorsvary
tremendously.Theycan
beacidic,sweet,smoky,
earthy,orjustsimply
bitter.Some70percent
chocolatesare
surprisinglysweettothe
tastewhilesome60
percentchocolatesare
bitter.These
characteristicsare
importanttoconsider
whenyouaremakinga
ganache.Forexample,it
wouldbeamistaketo
makealemonganache
withanacidicchocolate,
oracoffeeganachewith
abitterone.Theflavorof
thechocolatehasto
balancenicelywiththe
flavoraddedtothe
ganache.Whenwehold
creativeworkshopswith
ourstudentstheytendto
combineboldflavorssuch
asginger,clove,
cinnamon,ornutmeg
withboldandacidic
chocolatestoobtainan
instantstrongflavorinthe
mouthatthemoment
whenthecandyisfirst
tasted.Butwhatone
needstoknowisthatthe
lasttasteinyourmouth
shouldbechocolate.In
thiswayit’scomparable
towine:somewinesare
