Theodore wrote:
> I eat every evening, 40g of chocolate bars, with 70,till 85% of cocoa
> in them.
> I try to taste as many chocolate brands, as I can.
> Now, I have some Lindt85% and some Spanish chocolates, of brand
> Frescü.
> I tried to taste them and see the differences, but in the room
> temperature, which is not high these days,I could not "see", big
> differences, between them.Not at all bad.
> Yesterday, because of a therapy I had in my teeth, I should not bite
> a chocolate, because of hardness.
> So, I put the two ****tions from the two, in the Microwave oven, to
> warm them.
> After this, I tasted them and I "saw", that there was a big
> difference between them, ie while the Lindt, was not at all
> tasty,giving me a taste of rubber, the Frescü bar, was very tasty
> again.
> I ask, why is this difference,between the two, in higher temperature,
> while they are equal in a lower one.
>
Because more of the chocolate was melted in your mouth perhaps
and so more taste buds were exposed to the chocolate.
The Lindt may not have been designed to be exposed to higher
temperatures. The Spanish brand was probably expected to be
exposed to higher temperature and blended to avoid the bad
taste you found. You do know that where and how chocolate
or rather the cocao beans are grown has an effect on taste
along with the extensive but simple processing the beans must
go through to become a product?
later
bliss -- C O C O A Powered... (at california dot com)
--
bobbie sellers - a retired nurse in San Francisco
"It is by will alone I set my mind in motion.
It is by the beans of cocoa that the thoughts acquire speed,
the thighs acquire girth, the girth become a warning.
It is by theobromine alone I set my mind in motion."
--from Someone else's Dune spoof ripped to my taste.
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