Flavor Wheel & Taste Calibration

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Sweet Notes

*Will edit and update as I go. NYT = not yet tasted.

Method:

Spoonfuls of molasses and blackstrap molasses. Piece of baking unsweetened chocolate (100% cocoa). Will try to redo cocoa with milk chocolate and dark chocolate back to back.

Edit Method 1:

Maple is maple butter (spreadable maple - only ingredient is organic maple syrup).

1A. Molasses
Smell:
Caramelized brown sugar, tea; and something faint I cannot put my finger on, but I thought of vinegar, catsup, and worchestershire.
Taste:
More worchestershire-y, brown sugary, caramelized brown sugar

1B. Blackstrap Molasses
Smell:
Definitely a worchestershire smell - much more noticable in the blackstrap and it dominates the smell.
Taste:
Kinda fishy, very salmon-y, caramel residual taste that lingers.

2. Milk Chocolate (baking chips)
Smell:
What I consider 'chocolate', much sweeter than cocoa, buttery, bit salty, more pronounced 'chocolate' smell than cocoa
Taste:
'Chocolate' bar, way sweeter than cocoa, bit buttery, savory

3. Maple (maple butter)
Smell:
Caramel and maple
Taste:
Caramel and maple

4. Dark Chocolate
Smell:
Very similar to cocoa (#6), bittersweet
Taste:
In-between cocoa and milk chocolate

5. Caramel: NYT

6. Cocoa (baking unsweetened 100% cocoa)
Smell:
Chocolate
Taste:
Dry, powdery (this was a bar), kinda bitter, bittersweet, bits of acid, and maybe clay