Chocolate Reviews

Written by Simon Mitchell

In a sporadic outburst of decadence I joinedrepparttar Chocolate tasting Club. Every month a box of 'the-most-fantastic-chocolates-in-the-world' would droprepparttar 147225 throughrepparttar 147226 letterbox. Please enjoy these mouth watering treats in a linguistic format. No calories - you get to keep your teeth! You can also use this technique of turning immediate sensory information in writing to overcome writer's block !

These boxes contained about 50 chocolates, usually two of each main variety. I would eat one and savour its qualities and later on withrepparttar 147227 second one would write about it while I ate it.

Whisky Truffle A nice firm fit inrepparttar 147228 mouth with a rippled texture that melted with blood warmth. After a slow initial start, my tongue encouragingrepparttar 147229 outer layers,repparttar 147230 truffle imploded gently with shards of dark chocolate bedded intorepparttar 147231 outer mass and burrowing their way intorepparttar 147232 creamy centre. A wide taste of whisky warmed my mouth and filled my heart.

Macadamia Smoothy I fittedrepparttar 147233 dome shape into my upper palate and left it there to warm. The casing slowly melted and then cracked open in places, leaking a subtle flavour of warming gin and neroli-like orange that quickly turned to flavoured fluid. Suddenly my mouth was a river of macadamia and orange and I swam down it to melting point. Like a swift visit to a sophisticated cocktail bar.

Le Crunch An 'energy builder' claimedrepparttar 147234 description. An almond and two hazelnuts sat together and my first bite took one of each. It split like perfect slate and nested while my tongue workedrepparttar 147235 edges, soon feeling nutty texture. Light brown flavours infected my taste buds and increased my saliva. The flavours merged together into toffee. It melted together withrepparttar 147236 surety of a target taste, I could feel it compiling a taste direction in my mouth, leaving nutty shards. I bit into them and nut and praline exploded together infusing a delicious end flavour.

Memories It was lust. A Toblerone made by angels in heaven exploded nutty stars and nougat.

Confit d'Orange The bundle took a while to melt, releasing slow flavours like a distant memory of orange. It broke into an orange wonderland and I rafted onrepparttar 147237 dark chocolate down an orange flavoured stream of pleasure. The enrobing raft stopped me drowning and caressed me intorepparttar 147238 flavour, leaving shreds of elfin marmalade scattered around my mouth.

Smile I wanted to bite into my smile but I didn't. It fitted in my mouth perfectly and I rolled it round and over as it melted to me. Asrepparttar 147239 smile melted inside me it infected my heart with a grin. I felt welcomed by a world of tiramou ganache which whispered secret flavours to me aboutrepparttar 147240 original beans.

Mignonne I placedrepparttar 147241 hazelnut-domed, white chocolate carefully upright into my mouth. My glands secreted swift saliva at its scent, urgingrepparttar 147242 melt. Rotatingrepparttar 147243 ball, my tongue soon found a nutty texture emerging fromrepparttar 147244 robe, leeching subtle flavours. The wafer and nut counterpointed each other perfectly. The wafer melted in waves of creaminess,repparttar 147245 nuts patiently waited, clustered in melting chocolate. Finally I bit into it andrepparttar 147246 nut maiden ran from her bushes and showered me with sweet kisses.

Kenya The pixelated, rasta-coloured top drew my interest fromrepparttar 147247 very beginning. Edible pigment in cocoa butter. It seemedrepparttar 147248 right size to bite into. Chilled to two degrees below room temperature it broke easily in my mouth,repparttar 147249 crust of tight chocolate breaking easily into a brick like core. I let it rest a moment and suddenly allrepparttar 147250 coffees I'd ever enjoyed rushed me in ambush. I could tasterepparttar 147251 plantation,repparttar 147252 heat,repparttar 147253 sweat that had gone into these beans, beating together withrepparttar 147254 cocoa nibs like sharper bubbles inrepparttar 147255 sand. They melted together with a nutty finish. I'm sure I saw giraffes.

Calvados Truffle I poppedrepparttar 147256 whole thing in at two degrees below room temperature. I sensed a petrol-like energy building, suggestions of Cox's Orange Pippin bleeding through its melting skin. I rolled it around in anticipation. The flavour hues grew deeper asrepparttar 147257 chocolate escaped into me, revealing a forest of Calvados ganache that stretched away to melting point in a soft, toffee-like ending.

Lime Sorbet A perfect fit inrepparttar 147258 mouth with a fascinating speckle like a bird's egg. The skin fractured quickly to ooze sweet lime that flowed with increasing sharpness across my tongue. The light explosion of fruitiness slowly faded to chocolate bliss dark as a raven's wing.

Rum and Sultana Ganache A firm shape like a square Christmas cake with an enrobed sultana crowning it. It was quite big but I popped it in in one go anyway. The melt started. On one siderepparttar 147259 raisin roughed my tongue likerepparttar 147260 gentle but rough lick of a cow. The internal ganache morphed itself to fit my palate and ultimate flavours started to leech throughrepparttar 147261 casing. The temptation to bite became intense and my teeth fractured throughrepparttar 147262 sultana, mixing a rush of Carribean rum to float overrepparttar 147263 soft, dark ganache. I put my Bob Marley CD on.

Rose Cream With my first one ofrepparttar 147264 two, I was impressed how a flavour as delicate as rose transferred to chocolate. Yum. I was transported to Chelsea Physic garden and my first smell of a chocalate scented fritillary. I was in a bower made of chocolate and scented roses hung around me. Waves of dark chocolate fondant flavour almost overwhelmed me in a moment out of time.

Green Apple Sorbet I placedrepparttar 147265 chilled chocolate with its bright green splatter into my mouth and waited. Its like that moment when you lightrepparttar 147266 fuse of a firework and 'stand well back'. The advantage of chilling was clear with this chocolate, it givesrepparttar 147267 skin a little more integrity whilerepparttar 147268 insides ofrepparttar 147269 chocolate warm to blood temperature. The sweet nugget collapsed slowly and vibrant green flavours erupted onto my taste buds like oozing lava. Scintillating colours rainbowed my mouth and throat as it slipped down in a river of sweet-sharp sorbet and ganache.

The French Paradox

Written by Simon Mitchell

The French, in terms of diet and disease, are a statistical enigma. They relish high fat food, consume alcohol regularly and often smoke -repparttar very picture ofrepparttar 147224 World Health Organisation's 'risk group'. High protein, meat based meals include duck, goose and pork - even cooked in fat as a preference! Butter, cream, pork fat and wine are regular ingredients.

Yet they have comparatively low rates of stomach and colon cancer andrepparttar 147225 second-lowest world incidence of heart disease after Japan. 'The French Paradox' is well known to nutritionists and reasons for this statistical enigma are emerging.

One of their pet names forrepparttar 147226 English is 'Les Ros Bif', in reference torepparttar 147227 traditional overcooked Sunday roast dinner. French cooking is much lighter than British, leaving many ofrepparttar 147228 valuable nutrients inrepparttar 147229 food, rather than throwing them out withrepparttar 147230 pan water. The French relish their food and eat widely, they often takerepparttar 147231 trouble to prepare meals from fresh, home-grown, organic produce, meaning they get more minerals and nutrients from food.

They also mix food elements to compliment each other, from a very wide base of ingredients that change withrepparttar 147232 seasons. High protein dishes are accompanied by generous salads and nutritious, easily assimilated soups are popular. Dried broad beans and chick peas are also part of winter staples, adding anti-oxidant beans and pulses to a wide diet. It is a well celebrated fact thatrepparttar 147233 French eat everything!

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