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First Aired - 10/03/2012 03:00PM
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Do you know what you're looking at when you read a chocolate label? Clay Gordon is here to help on this week's episode of Straight From the Source. Clay explores ingredients, regulations and standards as they relate to chocolate and breaks down all the fine print on a chocolate bar label. What do percentages mean? What are the differences between dark, light, white and milk chocolate? Find the tools you need to be a more educated chocolate consumer on Straight From the Source. This program was sponsored by Hearst Ranch.
"Chocolate labels are all regulated by the US Government." [02:02]
"It's amazing that more chocolate doesn't use salt as an ingredient." [05:30]
"People often confuse percentage of cocoa with quality. There is no direct correlation between the two - none whatsoever." [10:15]
"The issue with vegan chocolate is the sugar that's used to make the chocolate." [12:00]
--Clay Gordon on Straight, From the Source
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How To Read a Chocolate Label (16:40)
Tags:
labeling, chocolate bars, government regulation, legal standards, white chocolate, organic bittersweet chocolate, ingredient list, flavor enhancers, salt, vanilla, vanillin, cocoa bean blends, vegan, gluten free,Ingredients, Percentages & More! (16:16)
Tags:
standards of identity, milk derived ingredients, butter oil, fat blends, melting points, mouth feel, texture, definition of chocolate, cocoa butter replacements, certified organic, cocoa cooperative, Green & Blacks, Cadbury, fair trade certification, Kraft,To comment on this episode click here. There are currently Comments
First Aired - 09/26/2012 03:00PM
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On a special episode of Straight, From the Source, host Clay Gordon is joined by Sean McCain, sales director at The Bronx Brewery & Patrick Martins, founder of Heritage Foods USA and HeritageRadioNetwork.org. Together, they are doing an on-air beer and chocolate tasting and discussing how chocolate changes the taste of beer and vice versa. Tune in as Clay demonstrates a technique that anyone can use to help develop their palates for chocolate and beer and that can be applied to a lot of other types of pairings as well. This program was sponsored by Susty Party.
"In any kind of pairing exercise the first step is to get an aroma memory and a taste memory."
"Tasting is all about paying attention and trying to find sense memories."
"One of the great things about beer and chocolate is that they tend to be inexpensive."
--Clay Gordon on Straight, From the Source
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Chocolate & Beer Tasting/Pairing Part 1 (21:24)
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Sean McCaine, sales director, Bronx Brewery, Patrick Martins, Heritage Foods USA, Heritage Radio Network, chocolate and beer pairings, tasting notes, on air tasting, developing palate, Zin Age Bronx Pale Ale, Blind Tiger, Lindt Excellence 70% Cocoa Bar, Green & Black's Organic Chocolate, Endangered Species Zebra,To comment on this episode click here. There are currently Comments
First Aired - 10/10/2012 03:00PM
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This week on Straight From the Source, Clay Gordon introduces his "Pyramid" chocolate tasting technique with guest Erin Fairbanks, Executive Director of HeritageRadioNetwork.org. Tune in for a special on-air tasting where Clay gives listeners tips on developing a vocabulary for taste and articulating aromas and flavors while tasting. What's the most effective way of cleansing your palate between tastings? How does your perception change throughout a tasting? Learn everything you need to know to become a better chocolate taster!This program was sponsored by Hearst Ranch.
"Back in my Zingerman's days it would be rare to find me without a bar of artisanal chocolate." [2:58]
--Erin Fairbanks, Executive Director of HeritageRadioNetwork.org, on Straight from the Source
"Excellent chefs have really developed flavor memories. They have a fabulous memory bank - they can just close their eyes and remember exact flavors." [27:50]
--Clay Gordon on Straight From the Source
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