Inside Rating Systems
@clay
02/02/08 10:09:05
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
updated by @clay: 04/19/15 06:56:07
The great subjectivity involved makes me shy away from a numerical rating system. Such a small snapshot can't convey much information, and complexity is the watchword of fine chocolate. I used to be more good/bad oriented, but as I worked with chocolate more my viewpoint changed. A chocolate I love to eat can be useless in a ganache. So is that a 5 or a 10? Some chocolate tastes like old leather, but that might be just what you want for a certain application. I prefer the flavor wheel that Felchlin uses (Chloe Doutre-Roussel has one like it in her book, as well). It gives you an idea what you're in for, and lets you decide for yourself how you feel about it. I guess I would add a section for Bland, though, to allow for the many chocolates that are.
@clay
03/14/08 07:24:11
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@chocofiles
04/21/08 17:34:55
251 posts
@chocofiles
04/21/08 17:37:10
251 posts
@clay
04/21/08 21:07:03
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@chocofiles
04/24/08 16:00:07
251 posts
@clay
04/24/08 18:43:56
1,680 posts
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clay - http://www.thechocolatelife.com/clay/
@chocofiles
04/24/08 18:54:06
251 posts
@chocofiles
04/24/08 20:33:23
251 posts
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