Today's class began with a tasting of 75% chocolates from the company Pralus. Fortissima is a blend of criollo and trinitario, which had a very subtle flavor at first that developed as the chocolate remained in the mouth. Bresil was a forestario type, which was similar to the fortissima in that it was more subtle. Chuao was a criollo type, which had a wonderful mouthful and a great flavor. Colombie was a trinitario type, which had a sour flavor and a high level of acidity. Out of these, my favorite was probably the Chuao.
The next aspect of tasting for the day was different types of salt. I never put much thought into salt, so it was interesting to try different times.
Maldon: this and the next two we tried on the cucumbers. This salt was flaky and had a strong, lasting salt tasting flavor.
Kavai Guava Smoked: This definitely tasted smoky, and had a good flavor that was not quite as salty as the other salts. It had a brown flavor, and I enjoyed it.
Black Diamond: Had a strong flavor, but not quite as "salty" as the Maldon.
Sel Gris: This, and the next two, were tried on bread with butter. This had a very garlicky flavor.
Molokai Red: Large bite, with salty overtones.
Fluer del Sel: I thought this was salty, but had a sweeter flavor as well.
The cheese tasting ended the day, which included Raclette Raw Milk, Asiago Fresco, and Borough Market Cheddar. The Raclette, extremely creamy, melts well, tangy and strong. The Asiago Fresco was extremely light. The Cheddar, extremely sharp, and it was my favorite.
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