How to Organize a Tempting Chocolate Tasting Party with Ghirardelli Chocolates | Pottery Barn

Uploaded by PotteryBarn on 15.09.2010

Pottery Barn Party Planner Chocolate Tasting
Hi I'm Melinda Winter from Ghiradelli Chocolate Company.
We are the longest continuously operating chocolate manufacturer in the united states.
We're sitting in historic Ghiradelli Square and behind me you can see some of the
original equipment that we use to make our chocolate.
Serving a chocolate course instead of a more elaborate dessert
is a simple and stylish way
to mix things up.
One option is to take a chocolate bar and to break it into small pieces and then arrange it on a beautiful
decorative plate like this plate from pottery barn, along with some garnishes. Here we've added
dried fruits and nuts but you could even add fresh flowers or your favorite cheese.
For another way to spice up your party,
consider turning it into a chocolate tasting party. You could choose a theme,
like exotic darks, or creamy milks,
or you can just serve a variety to meet all of your guests tastes. For planning, you'll want about
half an ounce of chocolate,
per chocolate per guest.
You'll also want some unsalted crackers and water so that guests can cleanse their palettes
in between tastings. For serving, you'll want to start with the sweetest and move to the most intense starting
with a white chocolate
Ghiradelli luxe milk chocolate and then our seventy-two percent cacao dark chocolate.
There's no right or wrong in chocolate tasting. It's all about enjoying and engaging all of your senses.
First look at the chocolate. Fine chocolate will always have a nice shine and his even bring and a smooth even grain and coloring.
Next, try rubbing the chocolate with your thumb
and then bring it up and give it a smell. As you compare one piece to another you'll notice a variety
of different aromas. Next, the snap of the chocolate is the sound it makes when you break it or first bite into it.
it's a function of the amount and quality of the cocoa butter used,
How finely ground the chocolate particles are,
and how it's tempered.
Now we're ready to bite a piece. As you bite it, pay attention to
how it feels.
Fine chocolate should always melt smoothly and cool into a velvety liquid in your mouth.
Finally and best of all, the taste. Try to relate it to things that you know. Depending
on the cocoa beans used in manufacturing,
the flavor can range from floral notes to dried fruits or even nuts.
Fine chocolate should always taste balanced, not too sweet, not too bitter.
So remember, look, smell, snap, savor, and of course enjoy the chocolate.
So have fun at your next chocolate tasting party.
Pottery Barn