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Per i veri amanti del cioccolato, un assaggio di scura tavoletta non significa semplicemente “mangiare”, perché la degustazione del “cibo degli dei” può essere un'esperienza che coinvolge completamente i cinque sensi. Tutto infatti può essere valutato: l’aspetto, la forma, la consistenza e le caratteristiche ad esso collegate, come fluidità, viscosità, friabilità, e infine l’aroma ed il sapore.
Un'esperienza sensoriale
“Si inizia con una valutazione visiva, uditiva e del tatto osservandone il colore e l’aspetto generale, rompendo la tavoletta con le mani per ascoltarne il suono e sfiorandone leggermente la superficie per esaminare la consistenza al tatto”, spiega il maestro della scuola del Cioccolato Perugina Alberto Farinelli che aggiunge: “Si passa poi all’olfatto e ci si concentra sulla qualità che servirà ad individuare gli aromi primari e secondari. Il gusto, infine, permetterà di valutare il cioccolato in base alla sua dolcezza o amarezza, acidità e astringenza”.
Gli abbinamenti
Il gusto puro, avvolgente, persistente e che si scioglie in bocca nel caso del cioccolato extra fondente lo rende perfetto per essere abbinato ad una serie di cibi e bevande in grado di esaltarne il gusto. “Negli ultimi anni il cioccolato è diventato un ingrediente aggregante in un cocktail che risalta diversi sapori.” - afferma Flavio Angiolillo, uno tra i più famosi mixologist italiani. “Facendo una ricerca sui prodotti, si riesce a lavorarlo in diversi modi e proporlo in svariate ricette. I gusti caldi e amari di un cocktail come il boulevardier, ad esempio, vengono esaltati dall’infusione del cioccolato amaro e dalla leggera nota di castagna, che ricordano i profumi della stagione autunnale'.
La storia del cioccolato
Il libro “Cioccolato Codex Nero Fondente”, curato dal sommelier Giuseppe Vaccarini con il supporto e il coinvolgimento del Centro di Eccellenza del Cioccolato di Broc e l’esperienza dei Maestri della Scuola del Cioccolato, è considerato la “bibbia del cioccolato fondente” creata per i fondentisti: il volume esplora la storia del cioccolato, individua i principi e i criteri necessari a una perfetta degustazione e propone un’approfondita analisi sensoriale. Uno spazio è dedicato ai tanti e molto spesso ignoti abbinamenti con gli alimenti più sorprendenti.
Programma Nero
Da qui l'idea di masterclass, esperienze nel mondo del cioccolato fondente. La prima masterclass di “Programma Nero” a cui Perugina ha dato vita vede protagonista il binomio “Cioccolato – Cocktail”, un’occasione per incontrare il mondo della mixology, un settore sempre più di tendenza, ricco di stimoli e considerato una vera e propria arte che permette a bartender e mixologist di dare libero sfogo alla creatività e sperimentare nuove ricette con ingredienti insoliti, abbinamenti inaspettati e nuove tecniche.
Le ricette per l’aperitivo
È proprio questo lo scenario in cui Angiolillo, tra l'altro ideatore di una linea di spirits “botanici”, sotto l’etichetta Farmily Spirits, ha creato due cocktail inediti: “Naviglio in galleria” prevede l’utilizzo di Campari, Cinzano rosso 1757, Wild Turkey 101 Bourbon, rabarbaro zucca, genziana, bitter aromatico, latte intero e crosta di cioccolato fondente Perugina Nero Arancia; il secondo, sin dal nome evocativo, “Nero Fondente”, è preparato con Wild Turkey Rey, Cinzano rosso 1757, infuso al cioccolato Perugina Nero Fondente 70%, Campari e Sciroppo d’autunno. Quest’ultimo farà parte della drink list 2020 del Mag Cafè.
