Recently, on an unseasonably warm Baltimore evening, six food writers
and bloggers from the area converged on the upper level of Ma Petite
Shoe to talk chocolate. Namely, a selection of nine samples - some Ma
Petite Shoe featured lines, and several new chocolatiers. Equipped
with palette-cleansing crackers, water and champagne, the foodies sat
in a circle of chairs and discussed the intricacies that make for a
truly delicious chocolate confection. A handy “wine aroma wheel”
diagram was supplied by Anna Hoffman, resident chocolate-tasting
expert for the evening. Though the wheel was
created to help tasters describe wine, the writers found that many of
the adjectives, for instance, “caramelized” or “woody” could
easily be applied to chocolate. Anna also supplied the group with a
helpful list of instructions on tasting chocolate, with suggestions
to
smell, listen to the snap, and
discern the look of the surface before tasting.
Nine samples, varying in flavor and consistency were enjoyed. Standouts included fresh Earl Grey Truffles from local label Double Premium Confections, and our just-in, supremely decadent Salted Caramel Brownies from local food blogger Amy Langrehr, aka the Charm City Cook, also a panelist.
Here are
our experts, and their impressions...
Double Premium Confection’s Earl Grey Truffles had
a bergamot scent. They were creamy and floral with a very, very
delicate lavender flavor.
Charm City Cook’s Salted Caramel Brownies were
fudgy, dense, saturating and mousse-like. They had a salty caramel
start, and an extremely rich, cream-like finish.
Eclipse’s Sweet Basil Mint Bar was
manly and herbal, with an ideal texture, that was smooth, and at
times crunchy.
Madecasse’s Cinnamon and Sakay Bar had
tangy cherry notes, and a cinnamon flavor similar to a Red Hot candy.
It had hints of cayenne and a consistent heat.
Bissinger’s
Porcini Truffle had an
earthy, mushroom scent with a blue cheese flavor.
Double Premium Confection’s Mango Caramel smelt
dark and nougaty. I tasted an extremely rich caramel with subtle
mango flavors.
Poco Dolce’s Olive Oil and Sea Salt Bar almost
tasted whipped. It was super smooth, with a slight crunch and buttery
mouthfeel. The olive oil was present, but not overwhelming. It was
savory, but not too savory.
Definitely balanced very nicely.
Madecasse’s Pink Pepper Citrus Bar smells
of red fruit and balsamic vinegar. It has a definite citrus flavor, a
bit acidic, with a peppery bite.
Double Premium Confection’s Earl Grey Truffles have
a subdued marshmallow aroma, with a buttery, caramel and vanilla
flavor. The chocolate is creamy and milky, with notes of apricot,
fruit and lavender.
Poco Dolce’s Olive Oil and Sea Salt Bar is
ultra smooth, with the perfect amount of salt, and an earthy, grassy,
olive flavor .
Charm City Cook’s Salted Caramel Brownies had
a sweet, dense aroma. I could immediately taste the salt, and a
lingering, thick, deliciously burnt caramel flavor. The dichotomy of
the salt and chocolate definitely worked.
Eclipse’s Orange Peel Anise Bar had a
sweet licorice flavor. It was smooth and citrusy and speckled with
bits of orange peel. Very autumnal.
Bissinger’s
Porcini Truffle had an
earthy, prominent porcini flavor, with a good, smooth texture and a
slight pucker at the end.
Eclipse’s Sweet Basil Mint Bar had a
flavor reminiscent of a Girl Scout Cookie, with a bit of heat.
Thank you to all the participants for their hard working taste buds! If you would like to participate in a future V.I.P. tasting panel, sign up for our newsletter here.
Alex Kuhn/ Go Out and Eat Baltimore
Lori Yanke/ Mobtown Publishing
Amy Lengrehr/ Charm City Cook
Hannah Mandel/ Screen To Table
Dara Bunjon/ Dining Dish
Alex Kuhn/ Go Out and Eat Baltimore
Lori Yanke/ Mobtown Publishing
Amy Lengrehr/ Charm City Cook
Hannah Mandel/ Screen To Table
Dara Bunjon/ Dining Dish