Description
Meriel Harwood, Penn State University. Presented at the 2013 conference
The flavor of chocolate is a delicate balance. Many compounds and attributes that have been identified as critical components of the chocolate flavor profile must be present at, but not above, ideal levels. That is, many of these compounds become quite objectionable at high concentrations. Take,for instance,the broad example of bitterness and astringency. Bitterness and astringency both are critical to chocolate flavor, but at high concentrations are very undesirable
