![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/11\/MVIMG_20191109_115721-768x1024.jpg\")
Cocoa pod<\/figcaption><\/figure><\/li> ![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/11\/00100lPORTRAIT_00100_BURST20191109122924214_COVER-768x1024.jpg\")
Fresh cocoa seeds<\/figcaption><\/figure><\/li> ![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/11\/00100lPORTRAIT_00100_BURST20191109144954700_COVER-768x1024.jpg\")
Dried cocoa seeds<\/figcaption><\/figure><\/li> ![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/11\/MVIMG_20191109_1031462-921x1024.jpg\")
Cocoa powder<\/figcaption><\/figure><\/li><\/ul><\/figure>\n\n\n\n 2019 NW Chocolate Fest
Photo by Val<\/p>\n\n\n\n![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/11\/MVIMG_20191109_144506-768x1024.jpg\")
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<\/figure><\/li>![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/11\/00100lPORTRAIT_00100_BURST20191109145013000_COVER-863x1024.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/11\/IMG_20191109_155351-865x1024.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/11\/00000PORTRAIT_00000_BURST20191109145129703-1024x768.jpg\")
<\/figure><\/li>![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/11\/MVIMG_20191109_1059452-1024x728.jpg\")
<\/figure><\/li><\/ul><\/figure>\n\n\n\n2019 NW Chocolate Fest
Photo by Val<\/p>\n\n\n\n
\n\n\n\nPreparation:<\/h2>\n\n\n\n
This week I watched:<\/strong>
Anatomy of a Scene prompt: A Star is <\/a>Born<\/a>
Cacao Farmers Taste Chocolate for the First Time<\/a>
Cacao-Trace : Agroforestry explained<\/a>
Preserving Criollo Cocoa with Agroforestry<\/a>
Downtown Business Owners and COVID: Encore and Well 80<\/a>
This week I read:<\/strong>
SW’s 12.1 PPT images re: the terroir of chocolate<\/a>
https:\/\/chocolateclass.wordpress.com\/2016\/02\/19\/basic-botany-theobroma-cacao\/<\/a>
https:\/\/www.lumina-intelligence.com\/blog\/sustainability\/cocoa-farming-deforestation-and-agroforestry\/<\/a>
https:\/\/readcacao.com\/blog\/what-is-cacao-agroforestry\/<\/a>
https:\/\/link.springer.com\/article\/10.1007\/s13593-016-0406-6<\/a>
American Terroir, “The Blood of the Gods”
The Cooking Gene: ch 17-18<\/p>\n\n\n\n
\n\n\n\n#9a Tasting Lab: Chocolate<\/h2>\n\n\n\n
![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/12\/IMG_20201202_124015-1024x691.jpg\")
<\/figure>\n\n\n\nPhoto by Val<\/p>\n\n\n\n
Maker: Askinosie
Name: 34% White Chocolate Nibble Bar
Price: $10.50
Date Sampled: 12\/2\/2020
Single-origin: Davao, Philippines
Inclusion. FLAVORS: Goats milk and roasted cocoa nibs
Sight:
\u2022 What color is it? Light Tan
\u2022 Darker or Lighter than you expected? Darker than expected
Smell:
\u2022 Can you identify any aromas in the chocolate? Buttersctoch
Sound:
\u2022 When you snap the chocolate, is it Crisp or Mellow? High-Pitched or Low? Light snap
Taste and Texture:
\u2022 Can you identify any particular flavors? Brown sugar, coffee, nutty
\u2022 Does the chocolate have a Clean Finish or does Flavor Linger? Clean finish
\u2022 Is the texture Smooth or Grainy? Smooth
Overall Impression:
\u2022 Do you like this chocolate? Yes, greatly enjoyed
\u2022 Why or why not? Was not bitter, but had that nice chocolate taste from the cocoa nibs
\u2022 What effect did seeing the packaging have, or not have, on your overall impression? I liked seeing the cocoa farmer on the packaging
\u2022 Would you eat it again? Y\/N Yes
\u2022 Would you buy it? Y\/N Yes
\u2022 Rating: * * * * *<\/p>\n\n\n\nMaker: Manoa
Name: 70% HAWAII ISLAND BAR
Price: $12
Date Sampled: 12\/2\/2020
Single-origin: Kona and Hilo regions of Hawaii Island
Sight:
\u2022 What color is it? Dark brown
\u2022 Darker or Lighter than you expected? About what I expected
Smell:
\u2022 Can you identify any aromas in the chocolate? Nutty coffee
Sound:
\u2022 When you snap the chocolate, is it Crisp or Mellow? High-Pitched or Low? Medium snap
Taste and Texture:
\u2022 Can you identify any particular flavors? Dark fruit, cherry, raisin, coffee, nutty
\u2022 Does the chocolate have a Clean Finish or does Flavor Linger? Slight flavor linger
\u2022 Is the texture Smooth or Grainy? Smooth
Overall Impression:
\u2022 Do you like this chocolate? Yes, greatly enjoyed
\u2022 Why or why not? Was not bitter and had great flavors
\u2022 Would you eat it again? Y\/N Yes
\u2022 Would you buy it? Y\/N Yes
\u2022 Rating: * * * * *<\/p>\n\n\n\nMaker: Ranger
Name: 80% Chulucanas, Peru
Price: $10
Date Sampled: 12\/2\/2020
Single-origin: Chulucanas, Peru
Sight:
\u2022 What color is it? Dark brown
\u2022 Darker or Lighter than you expected? About what I expected
Smell:
\u2022 Can you identify any aromas in the chocolate? Caramel, earthy
Sound:
\u2022 When you snap the chocolate, is it Crisp or Mellow? High-Pitched or Low? Loud snap
Taste and Texture:
\u2022 Can you identify any particular flavors? Fruity, earthy, nutty, bitter
\u2022 Does the chocolate have a Clean Finish or does Flavor Linger? Acidic, tannin flavor lingers
\u2022 Is the texture Smooth or Grainy? Smooth
Overall Impression:
\u2022 Do you like this chocolate? No
\u2022 Why or why not? To bitter for me, stung the back of my checks
\u2022 Would you eat it again? Y\/N No
\u2022 Would you buy it? Y\/N No
\u2022 Rating: * <\/p>\n\n\n\nMaker: K\u2019ul
Name: 70% Espresso & Cacao Nibs
Price: $5.50
Date Sampled: 12\/2\/2020
Inclusion. Espresso & Cacao Nibs
Sight:
\u2022 What color is it? Dark brown
\u2022 Darker or Lighter than you expected? About what I expected
Smell:
\u2022 Can you identify any aromas in the chocolate? espresso
Sound:
\u2022 When you snap the chocolate, is it Crisp or Mellow? High-Pitched or Low? Loud snap
Taste and Texture:
\u2022 Can you identify any particular flavors? Coffee, earthy
\u2022 Does the chocolate have a Clean Finish or does Flavor Linger? flavor lingers
\u2022 Is the texture Smooth or Grainy? Kinda Smooth
Overall Impression:
\u2022 Do you like this chocolate? No
\u2022 Why or why not? To bitter for me with the espresso
\u2022 What effect did seeing the packaging have, or not have, on your overall impression? I liked seeing the cocoa farmer on the packaging
\u2022 Would you eat it again? Y\/N no
\u2022 Would you buy it? Y\/N no
\u2022 Rating: * *<\/p>\n\n\n\nMaker: Marou
Name: 100%
Date Sampled: 12\/2\/2020
Single-origin: South Vietnam
Sight:
\u2022 What color is it? Medium brown
\u2022 Darker or Lighter than you expected? Lighter than expected
Smell:
\u2022 Can you identify any aromas in the chocolate? Coffee nutty sweet
Sound:
\u2022 When you snap the chocolate, is it Crisp or Mellow? High-Pitched or Low? Loud snap
Taste and Texture:
\u2022 Can you identify any particular flavors? Butter, sour, tangy, grassy, burnt
\u2022 Does the chocolate have a Clean Finish or does Flavor Linger? slight linger
\u2022 Is the texture Smooth or Grainy? Smooth
Overall Impression:
\u2022 Do you like this chocolate? No
\u2022 Why or why not? Too much tannin and acidity
\u2022 Would you eat it again? Y\/N no
\u2022 Would you buy it? Y\/N no
\u2022 Rating: *<\/p>\n\n\n\n![\"\"](\"https:\/\/wordpress.evergreen.edu\/valstastingexperience\/wp-content\/uploads\/sites\/498\/2020\/12\/Chocolate-tasting-wheel.jpg\")
<\/figure>\n\n\n\nThe center of origin has high genetic variations.
\nEven, slow drying time helps with volatile flavor compounds.
\nThe maillard reaction- browning of protein during cooking.
\nWhite chocolate should not be white, it should be tan or yellow otherwise it has little to no cocoa butter.
\nCocoa agroforestry systems do not increase pest and disease incidence compared with monocultures under good cultural management practices.
\nIncreasing space between cocoa tress with other plants helps reduce the susceptibility between cocoa trees for pest and disease.
\nAdded trees bring shade and also insects that protect from bad insects. Other plants and trees can help the soil and nitrogen fixation.
\nTimber trees- can be sold
\nFruit trees and plants- food security and can be sold
\nTimber trees, fruit trees, banana, plantains, papaya, coconut, rubber tree, chilies, cashew trees, oil palm, tropical spices<\/p>\n\n\n\n
\n\n\n\n#9b: Foodoir: Your Story of Tasting Place<\/h2>\n\n\n\n
“Our food was never just food.”<\/em> Page 365
-Michael Twitty<\/p>\n\n\n\nTrigger warning
It was not until I found the right therapist and actually dealt with my trauma that I finally felt comfortable trying new foods. For over 20 some years of my life I was unknowingly bound to my past. Looking back on things, I now understand why my parents said I was the cheapest date. I only ate chicken strips, grilled cheese, fries, cheese curds, and pasta. I rarely ventured beyond those. I had horrible problems with mouth feel and texture. I can specifically remember as a young child eating meat and gagging, even on things that I used to eat. My mom tells me that I would chew things up and just keep them stuffed in my checks and hours later she would find me still with it in my checks. Its hard to believe that childhood molestation can keep hold of your life in such ways. <\/p>\n\n\n\n
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