At Oh! Chocolates…
Somewhere near the top of my list is the desire to take a chocolate making class. I am now thinking it would be better to take more than one class. Of course, chocolate is FABULOUS! How can a class not be?
Michelle and I headed out Sunday evening for our chocolate making adventure. Class started with a family history lesson (one instructor is a fourth generation candy maker, the other his brother). Then we moved into a chocolate lesson, learning about how it is grown, harvested and turned into my favorite meal. We started by tasting:
- Cacao Nibs – Smashed cacao beans. Purist form of chocolate, great for rubs, using like herbs, mole sauce
- Bittersweet Chocolate – Coats your mouth, layers of flavor, very stable. Matches the notes in a Cab with chocolate tones (I finally get that now). Best for making chocolate mayonnaise. I know, sounds odd. Must be tried.
- Semi-sweet Chocolate – Very clean, fast finish. Comes from the vanilla flavors that make it sweeter.
- Milk Chocolate – I forgot it could be so good. More of a caramel finish. Instructor recommends keeping 60 lbs of milk chocolate instead of an earthquake kit.
- White Chocolate – It is really cocoa butter, so it must be ivory in color (or don’t eat it). Also very creamy and delicious.
- Oh, but first we drank hot chocolate. Not sure there was any milk in it. Thick and delicious.