Hot Cocoa And Chocolate

  1. The beans of the cacao tree (lljeobroma cacao) arc die source of both cocoa and chocolate. In processing, the harvested beans (seeds) arc roasted at temperatures of 120-140 C/248-284°F for almost an hour. Chocolatc liquor is then expressed from the large cotyledons of die seeds. The chocolate liquor is solidified to make bakers' chocolatc. Examine a sample of bakers" chocolatc, and if you wish, taste it. What does it taste like?
  2. In the making of confectionary chocolate, more cocoa butter is added to the chocolate liquor. Cocoa butter melts at body temperature, and that's why "melts in your mouth" is characteristic of quality chocolate. Cheaper chocolate candies are often processed with cheaper vegetable oils that replace the cocoa butter and the melting point. Many other ingredients (vanilla, whole milk, sugar, fruits, nuts, etc.) may be added to the chocolate base to achieve the desired taste sensation. Sample a variety of chocolate candies. Enjoy!

Appendix C-A Taster's Samh.hr 01 Caifeine Bevrages 251

TABLE CI DESIRABLE QUALITIES IN A TEA

TERM

DEFINITION

Attractive

Uniform color and leaf grade

Autumnal

Teas grown in this season

Body

Full-strength, rich taste

Bold

Leaves are too big for assigned grade

Bright

Uvely taste

Character

Quality diat pinpoints area of cultivation

Chunky

Tea with large-sized tips: desirable quality

Color

Varies with growing conditions and grade

Coppery

Desirable color of tea; denotes quality

Even

Bright coppery tea: no unevenness in color

Golden tip

Desirable; proper withering and rolling

Large

Leaf is larger than usual for its assigned grade

Neat

Well-made: quality tea

Orthodox

Tea picked and rolled by hand

Pungent

Brisk taste: desirable

Shotty

Well-made and rolled

Small

Leaves smaller than usual for assigned grade

Strength

Tea makes a presence in the mouth

Stylish

Neat: premium-quality leaf

Well-made

Beautiful leaf color; even texture and size

TABLE C2 UNDESIRABLE QUALITIES IN A TEA

TERM

DEFINITION

Bakey

Unpleasant taste due to high temperatures during firing

Burnt

Undesirable taste due to excessive heat during processing

Dry

Slightly bakey

Dull

Lifeless color

Flaky

Flat open leaf, improperly withered and rolled

Flat

Not brisk; flavor ¡ost due to aging or improper storage

Moldy

Moldy taste

Musty

Moldy taste

Old

Flavor lost to aging

Thin

Tea lacks body; overwithered and or inadequate fermentation

Wild

Harsh/thin, undesirable; end-of-season teas

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