Schell-Umami Papua Milk Chocolate with Citrus and Salt

Milk Chocolate with Citrus and Salt – Umami Papua

Milk Chocolate with 38% cocoa content

Delicate citrus notes and Atlantic sea salt enrich the aroma of this milk chocolate. These ingredients virtually greet the Riesling on the palate, offering it a fascinating arc of flavor. A creation by Sommelière Claudia Stern from Cologne and Eberhard Schell.

They recommend dry to noble sweet Riesling with it.

This milk chocolate with citrus and salt – Umami Papua acts as a natural flavor enhancer. The cocoa for this exclusive chocolate comes from Papua New Guinea.

The Story of Umami and the Industrial Spread of Glutamate: A Look at the Fifth Sense of Taste and its Relevance for Milk Chocolate – Umami Papua

The term "Umami" has gained increasing attention in recent years. "Umami" comes from Japanese and means "savory taste"; "umai" = savory, spicy, good; "mi" = taste. As the origin of the word suggests, the discovery of the fifth sense of taste was made in Japan. Kikunae Ikeda discovered during a meal where dashi was used that it strongly resembled his memory of the taste of tomatoes and asparagus. For this reason, he began his research and found that glutamic acid was responsible for triggering this experience. Subsequently, he began the industrial production of monosodium L-glutamate.

Umami naturally occurs in many foods. Even Confucius or people in ancient Rome used seasoning pastes made from meat, grains, and saltwater, or fermented soybeans, as well as fermented fish. It is found in dried tomatoes, Parmesan cheese, dried shiitake mushrooms, walnuts, bonito flakes, and even in an apple. Glutamate can also be found in many other foods.

Through industrial production, glutamate could be made accessible to a broad mass as a seasoning. It is also associated with savory, spicy, meaty, or piquant flavors. For example, in Asia, fish sauce or soy sauce are commonly used for seasoning. In Europe, however, "Maggi" is known for such seasoning.

From the ‘China Restaurant Syndrome’ to Exclusive Milk Chocolate – Umami Papua: A Look at Glutamate, Fruity Aromas, and their Connection

In the 1960s, glutamate fell into disrepute due to the "China Restaurant Syndrome." Various individuals reported health complaints after visiting a Chinese restaurant. To this day, there is no clear evidence of a connection with glutamate.

It gets its fruity aromas from various citrus oils, including lime, lemon, grapefruit, and orange.

Since the peel is a byproduct of orange juice production, for example, the production of this oil is quite cost-effective. The essential oil is extracted from the peels through cold pressing. This production takes place in Brazil, Sicily, Florida, and California, and is exported in large quantities.

Bitter orange oil is therefore obtained from the peel of the bitter orange.

Try our other chocolate with cocoa from Papua New Guinea: Papua Rouge

Presented in a gift package with the appropriate wine or spirit, this exclusive chocolate can serve as an excellent souvenir. It is a welcome present for Father's Day, Mother's Day, or Valentine's Day. But also packaged under the Christmas tree or in an Easter basket, this chocolate is an exceptional idea. 

Ingredients

• Milk chocolate (cocoa 38% minimum, sugar, cocoa butter, whole milk powder, cocoa mass, emulsifier: soy lecithin, vanilla extract)
• Atlantic sea salt
• dried orange and lemon peel
• Citrus oil
• Orange oil
• Grapefruit oil
• May contain traces of nuts.