Traditional Indonesian Music

The traditional music of Indonesia is said to have originated as early as the third century. For some interesting info about traditional Indonesian music, keep reading this article...

Indonesia is a land of varied cultures and traditions. Since Indonesia is central to the Far East and Middle East, its culture is an amalgamation of many foreign countries. And the culture of Indonesia is incomplete without discussing its traditional music. Many of the islands like Java, Bali, and Sumatra have their own traditional music, which are recorded and popularized in different parts of the world.

Traditional Music of Indonesia

The traditional Indonesian music represents some sort of uniqueness, mainly because of the varied instruments used for the purpose. While performing an orchestra, as many as 40 different types of musical instruments are played. The following is a brief explanation about some traditional music types of Indonesia.

Gamelan
Gamelan represents one of the most popular and oldest form of Indonesian music. It is believed that gamelan was created by a Javanese king in the third century and was played in the royal courts. Various types of musical instruments are used, while performing gamelan music. Thus, this ancient music is commonly known as an Indonesian orchestra. Some of the instruments include metallophone (forms the central melody), drum, and gongs (flat metal discs played with hammers), such as ketuk, kenong, and kempu.

The gong ageng, which is also the largest gong, is considered to be the soul of gamelan music. In a gamelan musical performance, the metallophone is played from the front section; whereas, the gongs are performed from the back of the orchestration. All dances and dramas are accompanied with gamelan orchestra. There are several types of gamelan, depending upon their origin. For example, gamelan music played in Central Java and West Java are different. Some gamelan music of West Java do not make use of gongs.




Tembang Sunda
Tembang sunda, a sung poetry and classical vocal music, originated in Cianjur (West Java) in the Dutch colonial era. In those times, it was played for entertaining the aristocrats. One of the renowned composers of tembang sunda is R.A.A. Kusumahningrat, the ruler of Cianjur in the mid-nineteenth century. The instruments that are played for this traditional Indonesian music are suling (bamboo flute), rebab (violin type), and kacapi (zither). Tembang sunda is also known as cianjurian.

Kacapi Suling
Kacapi suling is a type of instrumental music that originated in West Java. It is more or less similar to tembang sunda, except for absence of vocal sounds. To be more precise, tembang sunda without vocals is kacapi suling. While playing this, two types of kacapi (one of higher pitched called 'rincik' and another of lower pitched called 'indung') and suling (bamboo flute) are used. This instrumental music of Indonesia is very popular in other countries, like China and Malaysia.

Kroncong
Kroncong is a folk music that can be traced back to as early as 16^th century, when the Portuguese sailors brought music and European instruments to Indonesia. This music is named after 'kroncong', a guitar type musical instrument played for performing kroncong music. In the 1960s, a modern version of kroncong was played with the addition of instruments, such as keyboards, drums, and electric guitars. Bengawan Solo, is a famous song sung in kroncong music.

Angklung
Angklung is another popular traditional music of Indonesia, which is played with the help of instruments made from bamboo. The instruments used in performing angklung music is made up of two bamboo sticks of varying lengths, fixed to a base frame. They are shaken down to generate sounds of varied tones. Or in other words, musical sounds are produced as the bamboo tubes touch each other. Like the gamelan music, angklung is performed in orchestration. Today, this Indonesian music is popular in many parts of Asia.

These were some of the traditional Indonesian music that a connoisseur of music would love to listen. Another typical Indonesian music is Calung, and the uniqueness of this music lies in the instruments. Yes, they are exclusively from bamboo. Likewise, dangdut (dance music), osinger (wedding music), and gambus (orchestra music) are other types of traditional music of Indonesia.

Girl, 10, has 3kg tumour removed

By James Gallagher Health and science reporter, BBC News

Eliana Mann and her mother Tara

A 10-year-old girl, Eliana Mann, is like a "new child" after having a massive tumour that weighed more than 3kg removed.

Her mother said Eliana, from north London, had been transformed by the operation at Great Ormond Street Hospital in London.
Surgeons said the growth had reached the size of a small football.
The tumour was benign, but it would have been deadly had it continued to grow.
In the summer of 2009, Eliana was not growing properly. Her feet had not grown for a couple of years, she was not eating properly and was tired all the time.
Her father, Paul, thought her stomach felt quite hard. Her doctor agreed and Eliana was sent to hospital for testing.
The results showed she had a massive benign tumour growing in her abdomen.
'Absolutely enormous' As it was so large, doctors first tried to shrink it with chemotherapy. However, after a year and a half of therapy the tumour was still growing.

“Start Quote

We didn't really have much option - it was a lifesaving operation”

Tara Mann Eliana's mother

In July 2011, the decision was made to remove the tumour.

Eliana's mother, Tara, said the tumour was "absolutely enormous" and "took up 50% of her abdomen".
She told the BBC: "If she didn't have the tumour removed it would end up just growing and growing and growing and it would kill her just by its size.
"We didn't really have much option - it was a lifesaving operation."
Surgeon Edward Kiely said: "This type of tumour in this location is very rare - fewer than one per year at Great Ormond Street Hospital."
Success was not guaranteed; there was a one in 10 chance of not being able to remove the tumour.
The operation took nine hours. Several pieces of tumour were removed - the largest weighed in at more than 3kg.
Tara said: "By September when Eliana went back to school she was like a new child. She's grown, she's put on loads of weight, she's got loads of energy, she does boxing, netball, she goes swimming."
Eliana still needs scans every three months to see if the tumour returns.

Eliana's story is featured in the BBC2 documentary series Great Ormond Street on Tuesday, May 15 at 2100 BST.

Information about chocolate

 

 

Chocolate

Definition: A confection produced from the fruit of the tropical tree Theobroma cacao. The fruit, known as cacao beans, are fermented, dried, roasted, and ground, and the resulting product is called cocoa liquor, which can be separated into cocoa butter, a smooth, solid fat used in both food and cosmetics, and cocoa powder. Cocoa butter and cocoa powder are combined in various proportions with other ingredients to produce chocolate. Common varieties of chocolate are dark chocolate, milk chocolate, and white chocolate. Chocolate can be eaten on its own, but it also pairs well with dried or candied fruits, nuts, fondant, and marzipan. For the most professional results, chocolate should be tempered.

Couverture Chocolate

Definition: Couverture chocolate is a distinction given to chocolate that contains a very high percentage (at least 30%) of cocoa butter. The high ratio of cocoa butter produces a smooth chocolate that melts and tempers easily, and is silky and mellow on the tongue. Because of these properties, couverture chocolate is the preferred chocolate for tempering and enrobing candies. Couverture comes in dark chocolate, milk chocolate, and white chocolate varieties.

A Guide to Chocolate Varieties

Chocolate, as we commonly know it, is the product of a long refining process that begins with the fruit (cacao beans)of the tropical tree Theobroma cacao. The beans are fermented, dried, roasted, and ground, and the resulting products include cocoa butter, a smooth, solid fat used in both food and cosmetics, and chocolate liquor, or ground roasted cocoa beans. The type of chocolate is determined by the various amounts of cocoa butter and chocolate liquor the chocolate contains, as well the amount of sugar and any other ingredients added to the mixture. This brief guide to chocolate terminology will familiarize you with some of the most common chocolate varieties.

·         Cocoa powder: This unsweetened powder is pulverized, partially defatted chocolate liquor. Cocoa powder gives an intense chocolate taste and is available in “Dutch-processed” (alkalized) or natural varieties. Natural cocoa powder is light brown, with a strong, pronounced chocolate flavor. It is slightly acidic, so it is best to use natural cocoa powder in recipes calling for baking soda. Alkalized cocoa powder is darker in color, less acidic, and has a milder chocolate taste. Alkalized cocoa powder is recommended for recipes that call for baking powder.

·         Unsweetened chocolate: Also known as “bitter” or “baking” chocolate. This is pure chocolate liquor, composed solely of ground cocoa beans. Although it looks and smells like chocolate, it has a bitter taste and is not meant for consumption on its own—it is best used in cooking, when it can be combined with sugar to make it more palatable. Because cocoa beans contain equal amounts of cocoa butter and cocoa solids, unsweetened chocolate lends a deep, rich chocolate flavor to baked goods. Unsweetened chocolate is the base ingredient in all other forms of chocolate, except white chocolate.

·         Dark chocolate: Chocolate that contains chocolate liquor, sugar, cocoa butter, vanilla and leicithin (an emulsifier).There are no milk solids added in dark chocolate. The cocoa content of commercial dark chocolate bars can range from 30% (sweet dark) to 70- 80% for extremely dark bars. Bittersweet chocolate and semi-sweet chocolate also fall into the “dark chocolate” category.

·         Bittersweet chocolate: Chocolate, as defined by the FDA, that contains at least 35% cocoa solids. Most bittersweet bars contain at least 50% chocolate liquor, with some bars pushing 70-80% chocolate liquor. This chocolate often has a deeper, more bitter flavor than sweet dark or semi-sweet bars. However, the amount of sugar in the chocolate is not regulated, so one manufacturer’s “bittersweet” bar may taste sweeter than another’s “semi-sweet” bar.

·         Semi-sweet chocolate: This is primarily an American term, popularized by Nestle Toll House semi-sweet chocolate chips. Semi-sweet chocolate contains at least 35% cocoa solids, and is generally assumed to be darker than sweet dark chocolate, but sweeter than bittersweet. However, the lack of regulations regarding sugar content means that these classifications are relative and not consistent across brands.

·         Sweet dark chocolate: is “dark chocolate” in the sense that it does not contain milk solids, but it still has a high percentage of sugar and is much sweeter than other types of dark chocolate. Many brands of sweet dark chocolate have only 20-40% cocoa solids.

·         Milk chocolate: In addition to containing cocoa butter and chocolate liquor, milk chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk chocolate must contain at least 10% chocolate liquor (in the United States), 3.39% butterfat, and 12% milk solids. Milk chocolates are typically much sweeter than dark chocolate, and have a lighter color and a less pronounced chocolate taste. Milk chocolate is more difficult to temper properly and more prone to overheating.

·         White chocolate: White chocolate gets its name from the cocoa butter it contains, but does not contain chocolate liquor or any other cocoa products. As a result, it has no pronounced chocolate taste, but commonly tastes like vanilla or other added flavorings. By law, white chocolate must contain a minimum 20% cocoa butter, 14% milk solids, and a maximum of 55% sugar. There are some “white chocolate” products available that contain vegetable fats instead of cocoa butter—these should be avoided from a taste standpoint, as they contain no cocoa products at all, and are not technically white chocolate.

·         Couverture chocolate: Used primarily by professional bakers or confectioners, this chocolate contains a very high percent (at least 30%) of cocoa butter, as well as a high percentage of chocolate liquor. This high ratio makes it expensive, but it also means that the resulting chocolate is smooth and melts quickly and evenly. Couverture chocolate is the preferred chocolate for tempering and enrobing candies. It comes in dark, milk, and white varieties, and can be purchased online or at well-stocked cake decorating stores.

·         Gianduja chocolate: Gianduja is the name given to a European style of chocolate made from chocolate and nut paste. Hazelnut paste is most common, but gianduja can also be made with almond paste. It comes in milk or dark chocolate varieties. Gianduja chocolate can be used as a flavoring or as a substitute for milk or dark chocolate. At room temperature it is soft enough to be rolled or cut, but is too soft to use for molding chocolates.

·         "Candy coating" chocolate: Also known as “confectionery coating,” “summer coating,” or “compound coating.” These terms refer to candy products that are flavored like dark, milk or white chocolate and substitute vegetable or palm oils for cocoa butter. These products are cheaper than most chocolates, and do not contain significant amounts of chocolate liquor; thus, they do not have a strong chocolate flavor or an appealing mouthfeel. However, they have excellent melting and molding properties, and thus are often used in candymaking for dipping or enrobing, since they do not require tempering and can withstand high ambient temperatures. Be careful to never mix candy coating with real chocolate, as the fats are not compatible and the resulting candy will be unattractive and discolored.

From Bean to Bar: How Chocolate is Made

Chocolate is the product of a long, complicated refining process that begins with the bean pods of the Theobroma cacao tree. Theobroma cacao literally means “food of the Gods,” and this name reflects both the heavenly taste of chocolate and the reverence Mayan and Aztec cultures had for this divine food. These native American civilizations were the first to recognize the value of the cacao bean, using the pods as currency and serving the grainy crushed beans as a drink among the upper classes. The original bitter chocolate drink favored by Mayans and Aztecs is very different from our smooth, sweet chocolate bars today, yet the source of both remains the same: the humble cacao bean.
The cacao tree is a tropical plant that grows only within 20 degrees latitude of the Equator. The main cacao-producing countries are the Ivory Coast and Ghana, although there are numerous smaller markets in South America and Africa. The cacao tree produces pods all year long, so a typical tree would have pods in every stage of ripeness, from the earliest flowering bud to the most mature pod ready to be harvested. There are three types of cacao trees: the Forastero, the most common and robust variety with the least remarkable flavor, the Criollo, the most delicate and rare tree, with a heavily perfumed fruit, and the Trinitario, a hybrid between the Forastero and the Criollo that displays characteristics of both trees, having an average yield of moderately aromatic beans.
Chocolate begins with the harvest of the cacao pods. Because the pods grow in all degrees of ripeness and at any location on the tree, most harvesting is done by hand with machetes. Two important steps must happen before the cacao can be packaged and shipped to the manufacturer. First, the pods are split open to reveal the cocoa beans instead, surrounded by the fruity pulp of the pod. This pulp is sometimes used to make drinks or desserts, as it has a pleasant fruity taste with subtle chocolate flavor.
The beans and pulp are scraped from the pods and left to ferment in baskets for two to eight days. This step is crucial, as the fermentation process mellows the flavor of the beans and imparts the fruity undertones of the pulp. Without fermentation, the beans would be too astringent and bitter to enjoy. Many high-quality chocolates undergo a long fermentation process, which can be tasted in the floral, fruity notes of the final product. After fermentation, the beans are spread in a single layer and left to dry completely, usually in direct sunlight. It is only after the beans are fully fermented and dried that they are packaged and shipped to chocolate manufacturers around the world.
After the beans arrive at the manufacturing facility, they are roasted to bring out the most intense chocolate flavors and colors. The time and temperature of the roasting depends on the type of beans and their relative moisture levels. After roasting, the beans are transferred to a winnower that removes the shells of the beans and leaves the “nibs”—the essence of the cocoa bean that’s full of cocoa solids and cocoa butter.
The nibs are ground to a thick, rich paste called chocolate liquor (a misleading term, since the product contains no alcohol). This liquor is the foundation for all chocolate products, and at last begins to resemble and smell like conventional chocolate. The liquor is pressed to remove the cocoa butter, which leaves a powdery disc known as “cocoa presscake.” Presscake, when pulverized, becomes common cocoa powder. At this point, the chocolate process differs depending on the recipe and formulation of the manufacturer. If the chocolate is low quality, the pulverized presscake will be mixed with vegetable fats, sugar, and flavorings to become substandard chocolate. If the chocolate is going to be higher quality, cocoa butter will be re-added to the chocolate liquor, along with other ingredients like sugar, vanilla, and milk. White chocolate undergoes a similar process, except it does not contain chocolate liquor or cocoa powder. The newly mixed chocolate travels through a series of rollers to smooth out the texture before traveling to the conching machine.
Conching is the final step in determining the ultimate flavor and texture of the chocolate. The conching machine, so-called because the original designs resembled seashells, kneads and massages the chocolate mixture for a period of time ranging from several hours to several days. The speed, temperature, and length of the conching process determines the final texture and flavor of the chocolate, as conching smooths the chocolate and mellows any remaining acidic tones. After conching, the chocolate is tempered in large machines that cool the chocolate to precise temperatures in order to produce shiny, smooth bars. Finally, the chocolate is poured into molds, wrapped, and ready for shipping to eager consumers around the world.

How to Temper Chocolate

Tempered chocolate is the secret to professional chocolate products. Chocolate that has been tempered is smooth, with a shiny finish and a satisfying snap. If you're planning on making dipped chocolates or molded chocolates, the chocolate will need to be tempered so that it behaves properly and produces candies that are both tasty and beautiful. Learn how to temper chocolate with these easy steps.

Difficulty: Average

Time Required: 45 minutes

Here's How:

1.      Chop your chocolate. It is best to use at least 1 pound of chocolate, as it is easier to temper (and retain the temper) of larger amounts of chocolate. If this is more than you need, you can always save the extra for later use. Be sure that your chocolate is in block or bar form, not chocolate chips. The chips have additives that allow them to retain their shape at higher temperatures, and so they will not temper properly.

2.      Melt 2/3 of your chocolate. Place it in the top of a double boiler, set over simmering water. Securely clip a chocolate or instant-read thermometer to the side of the boiler to monitor the chocolate’s temperature.

3.      Stir gently but steadily as the chocolate melts and heats up. Use a rubber spatula, not a wooden or metal spoon.

4.      Bring the chocolate to 115 degrees (for dark chocolate) or 110 degrees (for milk or white chocolate). Do not allow the chocolate to exceed its recommended temperature. When it is at the right temperature, remove it from the heat, wipe the bottom of the bowl, and set it on a heat-proof surface.

5.      Add the remaining chunks of chocolate and stir gently to incorporate. The warm chocolate will melt the chopped chocolate, and the newly added chocolate will bring down the temperature of the warm chocolate.

6.      Cool the chocolate. Once the chocolate gets below 84 degrees, remove the remaining chunks of chocolate. They can be cooled, wrapped in plastic wrap, and saved for another use.

7.      Reheat the chocolate briefly.Place the chocolate bowl over the warm water in the double boiler for 5-10 seconds, remove it and stir, and repeat, until the temperature reaches 88-89 degrees (87 for milk and white chocolate). Do not leave the chocolate over the hot water, or allow it to exceed 91 degrees.

8.      Your chocolate should now be tempered! To make sure it has been done properly, do a spot test: spread a spoonful thinly over an area of waxed paper and allow it to cool. If the chocolate is shiny and smooth, it is properly tempered. If it is dull or streaky, it has not been tempered correctly.

Tips:

1. To use tempered chocolate, you must keep it warm but not hot, ideally in the 85-88 degree range (86 degrees for milk and white chocolate)v. You can either keep it over a pan of warm (but not simmering) water, stirring occasionally, or try placing it on an electric heating pad set to “low.” Whichever method you choose, it’s important to stir often so that the chocolate remains a uniform temperature throughout.

Before You Work With Chocolate

Chocolate is one of our favorite foods, whether in a recipe, or a bar or box of chocolates snuggled in front of the TV.
Working with chocolate is easier than you think by following a few tips before you start.

What is Chocolate?

Chocolate comes from the beans of the cocoa tree which are harvested and left to ferment before being dried and processed. It is the fermenting that develops the flavor and the quality of the chocolate; a fully fermented bean produces the finest quality chocolate.

After drying the beans are roasted and then undergo treatments to produce the cocoa solids and it these solids which are the basic ingredient of all chocolate products.

Different Types of Chocolate

Before choosing a chocolate to work with check the percentage of cocoa solid. The higher the percentage of solids the purer the chocolate.

• Plain Chocolate contains as much as 80% cocoa solids, is less sweet with an intense chocolate flavor.
• 60-70% solids is slightly sweeter with a dense chocolate flavor - a good chocolate for recipes.
• Milk Chocolate has a low percentage of cocoa solids with added milk, sugar and flavorings which results in a sweeter chocolate
• White Chocolate has no cocoa solids but is made with cocoa butter, the fat extracted from the beans during processing.

Melting Chocolate - On the Stove Top

The best way to melt chocolate is on the hob in either a double boiler or a glass bowl over a pan of simmering water. Though this way is lengthier than melting in a microwave but you will have more control over the melting process and less risk of burning.

• Break the chocolate into small pieces and place in the bowl or top of the boiler.
• Do not let the bottom of the bowl touch the water or let water come into contact with the chocolate.
• Stir the chocolate only once or twice while melting using a wooden spoon.
• The instant the chocolate has melted turn off the heat. Never over cook it or it may go grainy or burn.

Melting Chocolate - In the Microwave

• Break the chocolate into small pieces, place in a microwave-proof bowl.
• Melt the chocolate in 30 second bursts on medium power. Never be tempted to cook for longer periods as the chocolate melts really quickly and you run the risk of it burning. Burnt chocolate tastes extremely bitter and cannot be used, so always take it slowly.

Melting Chocolate - In the Oven

• Break the chocolate into small pieces.
• Place in a warm oven at as low a temperature as you can approx 225°F/110°C/Gas ¼. Keep an eye on the chocolate and remove as soon as melted.

Temper, Temper

Raising and lowering the temperature of chocolate is a process called Tempering. Tempering is a process used when making decorative chocolate shapes or molded chocolate such as Easter eggs. It gives a sharp, crisp "snap" and a glossy finish to the chocolate. Without tempering the chocolate will not keep well and can develop a 'bloom' (a white discoloration) which dulls the surface.

It is not necessary to temper chocolate when using chocolate in recipes or when adding to cakes or baking.

How To Temper Chocolate

Chocolatiers will use elaborate equipment to temper chocolate at precise temperatures but at home it isn't necessary to go to such lengths.

• Simply break the chocolate into small pieces and melt over simmering water as above.
• Once the chocolate is melted remove from the heat and leave to cool (approx 30 minutes).
• Place the bowl back on the heat and reheat gently until the chocolate softens down but not completely melted. It is now ready to use. If the chocolate becomes too thick whilst using, just place it back on the water from time to time but don't overheat.

DON'T SHOCK THE CHOCOLATE

Not 'shocking' the chocolate was the most useful rule I learned when first working with chocolate.

Once chocolate is melted it does not like to be shocked by anything very cold. Using a cold, metal spoon to stir, adding very cold flavorings, even a too cold bowl will make the chocolate grainy, and turn instantly into a hard, solid lump. Once this happens it can never be undone, not even by melting. Therefore always use a wooden spoons to stir, make sure bowls and other equipment and ingredients are at room temperature and avoid splashing with water at any time.

Dark Chocolate

Definition:

Dark chocolate is chocolate without milk solids added. Dark chocolate has a more pronounced chocolate taste than milk chocolate, because it does not contain milk solids to compete with the chocolate taste. However, the lack of milk additives also means that dark chocolate is more prone to a dry, chalky texture and a bitter aftertaste.

The basic ingredients in dark chocolate bars are cacao beans, sugar, an emulsifier such as soy lecithin to preserve texture, and flavorings such as vanilla. Dark chocolate is often distinguished by the percentage of cocoa solids in the bar. The cocoa content of commercial dark chocolate bars can range from 30% (sweet dark) to 70%, 75%, or even above 80% for extremely dark bars. Common terms used to distinguish the cocoa content of dark chocolate bars include bittersweet, semi-sweet, and sweet dark chocolate.

Also Known As: Bittersweet chocolate, semi-sweet chocolate, sweet dark chocolate

White Chocolate

Definition: White chocolate is a confection that contain a blend of milk, cocoa butter, and sugar, and often vanilla or other flavorings. White chocolate does not contain any cocoa solids and does not have a chocolate flavor. It gets its name from the cocoa butter it contains, although cheap varieties of white chocolate will have most or all of the cocoa butter replaced by vegetable fats.

 

 

Milk Chocolate

Definition: In addition to containing cocoa solids, milk chocolate contains either condensed milk (most European varieties) or dry milk solids. Milk chocolates are typically much sweeter than dark chocolate, and many popular candy bars that are chocolate-based use milk chocolate.

 

Gianduja Chocolate

Definition: Gianduja is the name given to a European style of chocolate made from chocolate and nut paste. Hazelnut paste is most common, but gianduja can also be made with almond paste. It comes in milk or dark chocolate varieties.

How to Taste Chocolate

Chocolate Tasting Advice from Master Chocolatier Jacques

At the 2008 All Candy Expo I had the opportunity to attend a luncheon lecture from master chocolatier Jacques Torres, of Jacques Torres Chocolates. The lunch included chocolate in every dish: the chicken was sauteed in a bittersweet chocolate sauce, the roast beef was brushed with cocoa, the salad dressing had melted white chocolate, and of course the dessert was a rich chocolate brownie. (To see photos of the lunch and of Mr. Torres, click on the candy picture to the right.)

Mr. Torres began by talking about the elements that go into creating a “premium” confection. I probably would have guessed some of his criteria, like impeccable ingredients, technique, and craftsmanship, but he had other elements on his list that I hadn’t thought about, like technology, customization, instinct, and imbuing your candy brand with a compelling story. He also shared anecdotes about opening his New York stores, and showed how it was possible to accomplish big things with a small amount of money and lots of hard work. Finally, we were provided with three chocolates and Mr. Torres led us through a guided tasting, showing us what to look for in quality chocolates.

Mr. Torres had us begin by looking at the chocolate: is it shiny or dull? Chocolate that is well-made and properly tempered has a nice sheen. When you rub your finger across the chocolate, how does it feel? Chocolate that has “bloomed,” or lost its temper, will feel grainy when you rub it, while tempered chocolate will feel smooth and satiny.

Next, we were instructed to smell the chocolate. Fresh chocolate will have a gorgeous chocolate odor, while older chocolate will not smell as potent. Mr. Torres also told us that there is a palpable difference in smell between different dark chocolates—semi-sweet chocolates (around 60% cacao) smell much more mild than chocolates in the 70-80% range, which have a more acidic fragrance. Since we only had one dark chocolate in our assortment I couldn’t test this theory, but while I have no doubt Mr. Torres can tell the difference between the chocolates by smell, I’m not so confident that my nose could do the same.

Finally, we were allowed to taste the chocolate. The three chocolates we tasted were a milk chocolate heart with passion fruit ganache, a milk chocolate square with a cinnamon praline filling, and a dark chocolate square with an Earl Grey tea ganache. We started with the passion fruit heart, which was incredible. The ganache was silky smooth and intensely flavored. Passion fruit has a lot of citric acid, so the flavor was very fruity and very tart, causing my mouth to water even after the candy was gone. The passion fruit was the first flavor note to hit, then after a few seconds the smooth, sweet milk chocolate came through and, in Mr. Torres’ words, “calmed down” the passion fruit.

After the candy has been swallowed, the flavor quickly leaves the mouth, which is another sign of a well-made chocolate. The smooth texture, or what is often called mouthfeel, signifies the quality of the chocolate. If the candy was cheaper and did not have enough cocoa butter, or replaced some of the cocoa butter with other inferior fats, the texture might be grainy and the feel of the fats might coat the mouth long after the chocolate has melted. Additionally, if the taste of the filling lingers long after the candy is gone, this means that artificial flavoring or essential oils were used. If the filling flavor disappears quickly, you can be reasonably sure that natural flavorings, like fruit purees, were used instead. Mr. Torres uses only natural flavorings, so it was a wonder to find that the incredibly intense passion fruit flavor was gone soon after the candy was swallowed.

The final two chocolates demonstrated Mr. Torres’ mastery of harnessing disparate flavors and coaxing them together into unexpectedly delicious combinations. The milk chocolate square featured two different layers: a hazelnut praline on bottom, and a cinnamon ganache on top, made from cream infused with cinnamon sticks as opposed to ground cinnamon. The first sensation you feel when biting into this candy is a slight grain from the sugary praline, then a strong cinnamon note comes through, nicely complimenting the toasted hazelnut flavor. The cinnamon “hits you on the nose,” in Mr. Torres’ description, but quickly disappears once the chocolate is gone. This chocolate was quite addictive and my favorite of the three we tried.

The dark chocolate square had a dark chocolate ganache inside infused with real Earl Grey tea. Unlike other tea chocolates I’ve tried, the Earl Grey flavor was strong, true, and unmistakable. The flavor took a little more time to develop, as is the case with many tea products, and it lingered longer on the palate. The dark chocolate was a good match for the savory, smoky tea, and although I am not the biggest fan of tea, I appreciated this chocolate for the depth of flavor and obvious quality of the chocolate used. At the end of the chocolate tasting I felt as if I had a new understanding of how to approach and analyze chocolates, and I can’t wait to apply these techniques to other chocolates I encounter.

Chocolate Tempering Alternatives

Tempering chocolate is not difficult, but sometimes time and patience are in short supply, and you might find yourself looking for a tempering shortcut. While there is no substitute for properly tempered high-quality chocolate, there are a few alternative methods for creating hard, glossy chocolate coatings.

• Candy Coatings: Candy coating is not really chocolate, in the sense that it contains no cocoa butter and little, if any chocolate liquor. Instead, this chocolate-flavored confectionery product contains vegetable fats in place of cocoa butter, which means it sets quickly and remains stable at room temperature. Candy coating comes in dark, milk, and white chocolate varieties (as well as other flavors, like mint and peanut butter) and is a great shortcut for molding decorations and novelty chocolates. However, the taste does not compare to real chocolate, so do not use these products if your candy depends on a deep, rich authentic chocolate taste.
• Confectioner’s Wax/Glaze: First, let me state that wax is not food. I do not suggest that you add paraffin or baker’s wax to your candies, as the FDA has not approved wax for human consumption. However, generations of confectioners have added wax to chocolate to produce shiny, hard chocolate coatings. If you decide you would like to try this method, paraffin can usually be found in the canning supply section of the grocery store, while confectioner’s wax can be found in cake supply stores or online. Be aware that wax can add an unpleasant texture and/or taste to your chocolate.