How Chocolate Gets Its Taste
Chef Michael Laiskonis and chocolate expert and critic Clay Gordon guide you through this special behind-the-scenes class, exploring the idea that every step of the chocolate-making process is the "most" important---since each phase introduces numerous variables that affect the final product. In this lecture and tasting course, students will compare cocoa beans at various stages to better understand the cause-and-effect nature of processing methods: - Unroasted beans - Roasted nibs (multiple roast profiles of same bean) - Ground liquor - Finished chocolate in tempered and untempered form - Pastry and savory applications prepared from the finished chocolate. We'll discuss the flavor evolution of a chocolate from the raw bean onward, highlight the creative possibilities in the process while also considering how things can go wrong. And don't forget the many tastings we'll do throughout the class!