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58
FRIDAY, MARCH 22, 1991
Class For Chocoholics
Wafts Through OCC
SY MANELLO
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wine connoisseur can
identify a subtle bou-
quet. A gourmet can
detect a dash of seasoning.
But to be able to distinguish
Hershey's from Godiva takes
the palate of a — chocoholic!
Recognizing the magical
allure of chocolate, Roger
Holden of the culinary
department at Oakland
Community College offers a
class called "A Chocolate
Tasting." He gives the
"students" an opportunity to
experience 35 varieties of
chocolate in one three-hour
session. I accepted the
challenge.
The class gathered in a
kitchen at the Orchard
Ridge campus; the setting
helped to whet appetites.
There would be a short
video on the production of
chocolate, a tour of the large
kitchen which is usually
Chef Holden's classroom and
then the tasting. It was, sur-
prisingly, quite informative.
For example, Columbus was
the first European to discover
the cocoa bean; this gives a
chocolate lover a whole new
way to celebrate Columbus
Day.
Armed with this informa-
tion, reviewed on the tape
periodically in segments
called "Mr. Chocolate's
Lessons," students found
their salivary glands ac-
tivating. Sensing this, Chef
Holden gave a preliminary
tasting —a hot chocolate
product from Mexico. It had
a slightly cinnamon taste
and was not overly sweet.
The class then settled into
an upstairs banquet room.
Two assistants helped to
distribute paper cups and
pitchers of water; to "cleanse
the palate" between tastes.
Each student was also given
a chart with 35 entry spaces
and a second, like a checker-
board, on which to line up
the samples.
On a chalkboard, the chef
listed the name of each
chocolate and its country of
origin. The assistants gave
out the samples — at last.
The class members were
asked to note the color,
aroma and initial flavor of
each. Chef Holden actually
expected that time would be
taken to let the bite linger.
Sy Manello is an editorial
assistant at The Jewish
News.
Well, anything for science.
There were seven coun-
tries represented: Germany,
Holland, France, Norway,
Switzerland, England and
America.
The chocolate ranged from
white — the creamier the
color, the higher the amount
of cocoa butter — to milk
to bittersweet to semi-sweet.
The makers included Tobler,
Lindt and Droste as well as
Hershey, Nestle and
Ghiradelli.
The students in the front of
the room were dutifully
recording findings, trying
desperately to approach the
tasting on an academic level.
It was obvious, however,
that those at a table further
back were losing their
scholastic objectivity with
Both aroma and
flavor figure
strongly in
chocolate tasting.
such remarks as "Ummm"
"Oooh" and "Who cares
what number this is. Hand it
over!"
There was a wide variety
of favorites, which, says
Chef Holden, is not at all
unusual. One with par-
ticular appeal was an orange
milk chocolate by
CacaoBarry, which bears a
kosher label. Unfortunately,
not many have immediate
use for the 11-pound bar it
comes in, so the importer
won't be hearing from us
soon.
The evening ended with
the acme of sweets — three
dessert creations. One was a
torte made of baked
chocolate meringue, filled
and iced with chocolate
mousse. The second, a white
chocolate cheese cake; the
last, a dark chocolate
mousse.
To maintain a proper edu-
cational perspective, Chef
Holden reminded the class
that chocolate is an excellent
tonic for intellectual fatigue
and in itself does not create
acne or cause tooth decay;
it's the sugar and butter fat
that do.
Whether you are looking
for a natural energizer or
just a reason to caress your
sweet tooth, join the rest of
us who consume some 10
pounds of chocolate each
year.
As a specialty class, "A
Chocolate Tasting" was
enough to make me cocoa
loco.