(Especially Dark Brown!)
Professor Stefan Bernhard, assistant professor of chemistry at Princeton University, suggests that we should: “Eat more chocolate, especially dark chocolate.” This was at a recent meeting of the Experimental Cuisine Collective, as reported by by Joseph Erdos at Gastronomer’s Guide.
That exortation came at the end of what appears to be a lengthy technical discussion of the historical origins and the chemical components of chocolate. Items like:
…chocolate, known by its scientific name as theobroma cacao, a fruit, which comes in three varieties: criollo, which is very rare; forastero, a hardier type; and trinitario, which is a hybrid of the previous two, commonly grown in the Caribbean.
Flavor depends on origin, drying, and roasting. There are many opinions regarding the best tasting chocolate. Americans tend to like Hershey’s over any other type, whereas Europeans prefer European chocolate from Switzerland or Belgium. There are more than fifty chocolate flavor molecules.
On certain days, I can taste at least forty seven of those molecules.