Chocolate

Friday, February 10, 2012

Chocolate Tasting is this weekend!

And just to whet your appetite, check out the chocolate!

What is this?

This is what happens when a chocoholic mathematician dabbles in statistics. This blog presents an analysis of five years data from a Chocolate Tasting Party. Chocolates are cut into small (~2g) squares, and divided into categories (Milk, Dark (less then 70% cacao), and Super Dark (70% and up). Within each category, chocolates are randomized and codenamed with the names of local birds, so that the tasting is blind. Participants (of whom there are usually 40-50), rate each chocolate they taste on a numeric scale, and the results are anonymized.

What to Buy

Our conclusion after ~5800 chocolate tasting data points and 5 years of tasting: buy Swiss chocolate, preferably from a company at least 50 years old, that sources their beans in Central or South America, with low sugar, high saturated fat, no artificial additives and a cacao content of 25-30% for milk chocolate, 45-50% for dark, or 70% for super dark. Price is no indication of chocolate quality.

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