I'm on a journey to explore the world of American craft chocolate
You Are a Supertaster
You might not have the years of training to judge a chocolate competition or the taste buds to discern the flavors of raspberry from blackberry in a 70 percent Madagascar bar, but rest assured, you are a supertaster.
That’s because you know what you like to eat best of all. People can tell you that one type of cacao is better than another or one brand is better than another, but at the end of the day, you like what you like.
Too often with high-end foods we’re told what tastes good and what tastes bad, or we’re ashamed when we don’t taste the flavor nuances that someone else describes. I’ve had this experience time and time again: For example, I like Fine & Raw’s salty bar, even though many experts will say it’s not great chocolate. I call it an “eating bar.” I might not sit around and discuss the nuanced flavors in it, but I could happily munch on it after dinner. I’ve also tried tons of chocolate bars and been dismayed that I didn’t taste the notes of starfruit or rye bread or whatever else I “should” have tasted.
Part of that is because we’re all still learning the language to describe what we taste. Translating the experience from our tongues into talk is tricky. Recently I sat in on Whole Foods’ tasting panel, a group of people who have been trained to identify different flavors in food, like the distinction between the taste of brown sugar and caramelized sugar in a milk chocolate. It was fascinating, and proved that anyone can be a supertaster.
In all practicality, though, most of us aren’t going to study 20 types of sugar, 50 types of cacao, and so on. That doesn’t mean we’re disqualified from liking what we like, though. Trust your intuition. Taste freely, and when you find something you like, eat it with abandon.
Do you agree? Disagree? I want to hear from you! Email me at firstname.lastname@example.org or write me on Facebook or Twitter and tell me what you think and I'll include your comments in the next Chocolate Today.
On "Eating Bars"
What I'm Tasting Today
Guittard's Clair de Lune 85% Bar