Chocolate Tasting - a Sensory Experience!
“Fine chocolate, like fine perfume, is an experience to appreciate every day. Mind-Body-Chocolate Every Day”, says Oliver Kita, Chocolatier and guest speaker at the Women’s Association of Morristown Medical Center’s Annual Membership Meeting and Brunch on Wednesday, April 20th at The Bernards Inn.
A Paris trained Chocolatier, Oliver presented a pictorial lecture paired with tasting chocolates from Madagascar, Guanaja, Ecuador and the Dominican Republic. Members were taken on a visual global tour of farming, harvesting and the manufacturing processes; and learned about the three main types of cacao pods (Criollo, Trinitario and Forastero).
The best part of Oliver’s presentation was a sensory taste experience of five different chocolates from around the world.
Similar to wine tasting, Oliver explained the five taste experiences when placing a piece of chocolate on your tongue: 1) aroma, fragrance and bouquet; 2) initial or top flavor; 3) middle taste; 4) base – intensity of the cocoa favor – light-medium-strong-bold; and lastly, 5) length of the after taste or the finish – short, medium or long.
Paring creative talent with an expert education, Chocolatier Chef Oliver Kita is a graduate of the Culinary Institute of America in New York’s Historic Hudson Valley and received diplomas from L’Ecole Lenotre Paris, L’Ecole du Grand Chocolate Valrhona, Tain L’hermitage, and Academy du Chocolate Barry-Callebaut of Montreal. Oliver was named one of the Top 10 Chocolatiers in North America for 2015 by Dessert Professional Magazine.
Oliver Kita Chocolates is located in an 1850 firehouse next door to one of the oldest inns in America in Rhinebeck, New York. Oliver describes his retail space as a chocolate studio instead of a factory or shop, because visitors can actually see the creations being made in real time. He designed the studio to look like a chocolate boutique in Europe or Paris. Rhinebeck is the epicurean center of the Hudson Valley and is known for its historical locations, agricultural estates, and farm-to-table restaurants. “I believe that everyone deserves to taste and appreciate fair trade, organic or vegan chocolates. The American public is becoming more aware of chocolate, and is demanding finer tastes and better chocolate experiences all the time”, say’s Chef Oliver. To that end, the membership was able to purchase some of his fine chocolate bars and signature Woodstock Chocolate Buddha.
To learn more about Chef Oliver Kita or to order his delicious chocolates, visit www.oliverkita.com