How do you taste sweetness?
You taste sweetness because of sweet ingredients interacting with sweet taste receptors on cells. Sweetness is a multidimensional experience:
• Onset: how quickly do you taste the sweetness?
• Intensity: how sweet does it get?
• Time: how long before the sweetness disappears?
• No other tastes: is there bitterness or other tastes with the sweetness?
• No other sensations: how does it feel when eating?
How do you taste bitterness?
Cell Taste Receptor Research
NOMOSU conducts cell taste receptor research, identifying the recipes of natural, organic ingredients that elicit a delicious and pure sweet taste experience that integrates in chocolate. The ingredients, how they are made, and how they are combined, are all vital to creating no-aftertaste, delicious, sweet confections from natural ingredients, with no sugar, that promote your health.
By combining cell taste receptor research and physical chemistry understanding of ingredients, NOMOSU achieves the chocolate sensory experience that you know, love, and deserve - all pleasure, no regrets.
Finest Organic Ingredients
As any chef knows, sourcing the finest ingredients is the foundation for delicious food. NOMOSU chooses organic ingredients not only to avoid potentially health undermining pesticides and achieve higher micronutrient density, but because organic ingredients generally taste better. Read More about the delicious and health promoting Ingredients that comprise NOMOSU.
Cacao, like coffee, differs significantly based on its origin and terroir – where and how it is grown, dried, and fermented. NOMOSU tested organic cacao from specific forests in Costa Rica with a beautiful banana flavor, others in Venezuela with a potent cinnamon aroma, biodynamic forests in Mexico with hints of vanilla, before selecting two cacao origins from Ecuador and Haiti, that when combined, create a malt whiskey, deep cacao taste that feels like an adventure into a beautiful forest of deliciousness.
Toasting:
After testing various temperature toasting profiles to match the specific cacao, we create a toasting temperature curve that releases acidity from the cacao and invites in complex and delicious aromas and flavors.
Winnowing:
A crucial step! After toasting the cacao, one needs to remove the flaky shells, leaving the core nibs. If this is done properly, no pieces of shell get into the final chocolate mass, allowing it to temper well and be smooth.
Refining and Conching:
This is where we combine the cacao nibs, cacao butter, NOMOSU’s organic sweet mix, chocolate ingredients such as vanilla, mixing and grinding them down to a fine particle size. This is key to making the chocolate recipe blossom into a delicious flavor and texture journey to remember.
Tempering:
The art of creating chocolate hinges on this beautiful process of physical chemistry – melting and raising the temperature of the chocolate to a certain level, lowering it, and raising it again, to create uniform crystals. This gives great chocolate its shininess, snap sound, and smoothness. The melt-in-mouth experience depends on well executed winnowing, refining, and tempering.
Molding and Cooling:
Finally, we pour the chocolate into pyramidal molds and let them cool, before packing and presenting them to you.