It’s that time of year when I think about chocolate even more than usual. Along those lines, I’m hosting a chocolate birthday party tonight (I can’t believe it’s taken me this many years to think to do it!) and am not sure yet how to handle the logistics of the blind taste test. I guess it doesn’t have to be that complicated, but if anyone has any experiences and lessons learned, please share. I’m supplying about ten types of chocolate (from high-end to not exactly) and guests will bring their own contributions. I’ll remove the wrappers and place the chocolate on plates. I figured I would number these and hand out sheets where people can rank order. But perhaps they should just comment and rate. I’m not sure. Any thoughts? Part of the point is to see who decides that their absolute favorite is the cheapest relatively generic brand vs the super special imported variety.
I’m also looking for any additional ideas for such a party. I’ve gotten some nice chocolate Q&A cards that I’ll spread out across the place. I’m making some large printouts of chocolate photos (using this nifty tool). And I’ll likely have a couple of fondue pots going thanks to gifts from previous birthdays. Of course, I’ll have plenty of other food (and not just sweets!) and drinks (spiced wine anyone?) to allow people to cleanse their palettes between morsels. Anything regarding the chocolate theme that I should add?
Giving credit where its due: the chocolate party blind taste test idea comes from my friend Diane who hosted a very successful version back in grad school so it is a tested concept. I just don’t remember the logistical details.
{ 14 comments }
SamChevre 12.14.07 at 3:53 pm
I recommend some good port–Sandeman’s Reserve is a especially good one–to go with the chocolate.
Eszter 12.14.07 at 4:03 pm
Oooh, good idea, drinks that are especially good with chocolate!
GreatZamfir 12.14.07 at 4:08 pm
Is a chocolate birthday party for your brithday, or the birthday of chocolate?
Eszter 12.14.07 at 4:26 pm
Well, I know my birthday is now, I’m afraid I’m ignorant about the other issue.
SamChevre 12.14.07 at 4:31 pm
Drinks–I love drinks.
In my opinion, sweet, strong-flavored drinks are best–so port, sweet sherry, and liqueurs. Amaretto, Grand Marnier, B&B or Benedictine, and good vintage-character port (NOT vintage port–that deserves to be the star) would be at the top of my list.
robert the red 12.14.07 at 4:51 pm
Personally, I prefer a strongly flavored red wine (Zinfandel, say) with chocolate.
stet 12.14.07 at 5:07 pm
Water.
stet 12.14.07 at 6:13 pm
And Mark Bittman has a couple of useful ideas here (ganache):
http://www.nytimes.com/2007/12/12/dining/12mini.html
http://video.on.nytimes.com/?fr_story=ca60dd48991a83718564441808c3aafc37c66ce2
eszter 12.14.07 at 6:59 pm
Ooh, that truffles link is awesome, I hadn’t seen it, thanks! The recipe sounds a lot like what I was going to do for fondue. I guess the difference is that one remains hot, the other goes in the fridge.
Ben Alpers 12.14.07 at 7:29 pm
My favorite wine with chocolate is a Banyuls, a somewhat Port-like wine from the south of France that tends also to be a better value than Port (simply because it’s less well known).
Of course you could get some Port and some Banyuls and taste test the wines with the chocolate as well.
Bloix 12.14.07 at 9:44 pm
Slightly OT – anyone interested in chocolate would probably enjoy this lengthy and fact-filled expose of the high-end Texas chocolatier Noka:
http://www.dallasfood.org/modules.php?name=News&file=article&sid=78
yoyo 12.14.07 at 10:05 pm
Yeah, the stronger reds are really great with chocolate. All that astringency needs something else though, maybe have some fruits out.
dave heasman 12.14.07 at 11:50 pm
Hugh Johnson always said Malaga (sweet, fortified) went very well with chocolate.
vivian 12.15.07 at 1:20 am
(1) A friend did a taste-test of chocolate, pitting the organic and fair-trade chocolates against each other. So he only did dark chocolate, as milk would have been a dead giveaway. So if you really want to see if people prefer the mass-produced product, you’ll have to find a way to hide tell-tale signs, like nuts, logos and such.
(2) Include some fruit or fruit salad to help refresh the guests. That was always my strategy when trying to maximize the consumption of dessert. Yumm. And happy birthday.
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