A Little Something Sweet

March 10, 2010 at 11:00 am , by

chocolateMeet our newest guest blogger, LHJ intern Sara Kay! Sara enjoyed an indulgent chocolate tasting last week (not a bad perk, right?) and reported on it for us.

When you bite into a piece of decadent, heart-warming chocolate, the last thing that probably comes to your mind is “Gee, I wonder what this chocolate tasted like when it was just a bean?”  For those of you who fall into the minority, however, the National Confectioners Association has the answer for you. I attended their tasting event last Wednesday with world-renowned chocolate connoisseur Jacques Torres, who lead the discussion on the making of  chocolate and had tasty treats to share along the way.


I had the honor of sitting in on this chocolate journey. There was a fun presentation about the progression of chocolate from bean to bar, from the original seed to the cocoa bean, to cocoa butter, all the way to the nicely packaged bar of chocolate that can be bought at your local grocery store. We sampled tasty bites of the bar throughout each stage of production (though some were not so tasty; the beginning of the life of chocolate tastes NOTHING like the good chocolate we’re used to buying and enjoying).

There was a lot to learn, including the proper way to taste a piece of chocolate by looking, listening, smelling, and then finally, tasting. Thoughtfully, of course. The process was best described by Torres himself: “Bravo!”

Photos courtesy of Charlotte Fouch at Fleishman-Hillard.

One Response to “A Little Something Sweet”

  1. Nothing can beats our appetite then a good piece of chocolate. It’s rich, smooth, creamy and makes us feel good, whenever we are in depressed or sad mood. Its a mood-enhancer that’s why it is so strongly associated with any happy occassions. But chocolate is a high fat food. Also its not a healthy food, since its not a low in calorie food But as per latest evidence found that, if chocolate is eaten in small quantities, like some kinds of chocolate can be good for us. As Dark chocolate one of the example is rich in flavonoids (flavanols, a sub-class of these antioxidants). These compounds are said to lower blood pressure and helps to protect our heart against heart disease—among other things. Recent studies conducted both in the U.S. and other countries too, they support chocolate’s beneficial effects on the cardiovascular system, encouraging chocolate manufacturers to produce more.