Forum Activity for @FTonly

The Fine Art of Chocolate ... Criticism

Posted in: Opinion

[QuoteAnd, if I may respectfully direct this to FTonly: far from hiding behind metaphors, the flavor progression was amply laid out before any metaphoric references were noted, in addition to an explanation of how it might have arrived there. I ask earnestly and humbly, what more would you like in a review, mindful that were a species hard-wired to narrate in metaphors and, cacao, endowed with personality, feeds this penchant?Quote]Mark (or Samantha or whomever),My question is who were you writing the review for? Who is your audience? While you did describe the flavour progression, I am curious to know how many of us know what tuberose & sisal, camacho plant and groaning vines taste like? These are not even close to common taste notions (are they?? maybe I'm the one lacking culture here...). Without a common point of reference, the information is useless. This and the fact that you had to be so verbose in the defence of your own review style cements my point that you are trying to be clever. Don't get me wrong, you are succeeding quite well at this. However, if you want your message/opinion to be useful to a greater number of people, it needs to be clearer. Just because we like chocolate, does not mean we are all as smart as you might hope we are.Your point about not liking the chocolate did come through, but the specifics are a little confusing.

The Fine Art of Chocolate ... Criticism

Posted in: Opinion

You're right, this person is just trying to be clever. I think there are enough examples of chocolate/food/wine critique out there to know that there is a clear standard (not-so-clever and maybe a bit boring) way to describe these things: What flavours do you taste (and in what order), what are your impressions of the physical texture and what is your overall impression of the balance of ingredients (mass/fat/sugar/other)? It should be pretty straight forward. As was mentionned in an entry by Samantha Madell, speaking in metaphors will likely confuse the reader. (what DOES an orchid lost in a dirty noisy city taste like anyway?). That is not a clear form of communication. The art is in making the chocolate and eating the chocolate, not in the critique. I don't read tasters notes to be emotionally moved.We should be aware however that with enough clearly communicated critique, the art of both making and tasting chocolate can/will be elevated.

Weird Flavors and Inclusions in Chocolate

Posted in: Tasting Notes

I've also tried the Vosges bacon one. This is basically a play on the salty-sweet idea. (Like the whole white chocolate w/caviar that came out a few years ago within the context of molecular gastronomie). It was not bad (at first) but the bacon lefta long, lingering aftertaste that I found to be bitter and unpleasant. I feel that this is the sort of inclusion that can really distract someone from the quality of the chocolate- a good thing if/when the chocolate is mediocre...I guess; more likely a waste of really good chocolate. What I'm saying is that while saltiness can complement chocolate, it can also confuse the taster and take the fun out of searching for subtle hints and notes. That said, I've been enjoying some of those "fleur de sel" bars lately. Anyone else? I find that to be a lot more straight forward than the bacon; just play with the salt and forget the pork. The chocolate can then shine through.