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Spanish to English: The Art of Tasting Chocolate General field: Marketing Detailed field: Food & Drink
Source text - Spanish ¿Cómo se cata el Chocolate?
30/09/2009 for jabenedi
Por: Asunción Alonso, Responsable de Análisis Sensorial, Cetece, Castilla y León.
INTRODUCCIÓN
El chocolate es uno de los productos más típicos de Astorga. Catar un buen chocolate puede ser un placer para los 5 sentidos. En esta entrada se describen los principales pasos para disfrutar de este excepcional producto.
La temperatura ideal para conservar el chocolate está entre 14° C y 18° C y una humedad del 57%, pero la temperatura óptima para catar el chocolate oscila entre los 19 y 25° C por lo que en algunas ocasiones es necesario acondicionar el producto al menos una hora antes de llevar a cabo la desgustación.
Se debe tener cuidado a la hora de llevar productos fríos a temperatura ambiente de una sala para evitar su condensación y la formación de defectos.
En la cata se ha de disponer un material de enjuague que suele ser agua, para aumentar la sensibilización gustativa entre muestra y muestra y eliminar el aroma del chocolate. También se puede suavizar la boca con un trozo de manzana o de pan.
La técnica de cata, consiste en dejar que se asiente el producto en la boca durante unos instantes, para que el chocolate se funda con la temperatura de la boca y así se puedan liberar los compuestos volátiles (aroma) y los compuestos solubles (sabor).
Translation - English The Art of Tasting Chocolate Translator: Jenny V. Stillo
Introduction
Astorga is known for its chocolate, and where tasting is a pleasure that involves the five senses. The following article will describe the how-to steps of tasting this exceptional product.
The ideal temperature for storing chocolate is between 14° C to 18° C with 57% humidity. The most favorable tasting temperature varies between 19 and 25° C; therefore, occasionally the chocolate requires at least an hour of preparation before the tasting.
In order to avoid condensation and defect formation, care must be taken in the process of exposing cold products to normal room temperature.
Water, an apple slice, or a piece of bread may be used between chocolate samples to eliminate the previous chocolate aroma, enhancing the tasting phase as a result.
The tasting technique involves leaving the chocolate inside the mouth for a few moments, allowing it to blend with the mouth’s temperature and in that manner fully releasing its aromas and tastes.
By leaving it in contact with the upper palate, the chocolate’s texture and persistent nuances can be fully appreciated.
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Translation education
Other - Arizona State University
Experience
Years of experience: 35. Registered at ProZ.com: Mar 2014.
Translations with Style is a Colorado based company which offers high quality translation and interpretation services to corporate clients and individuals worldwide in the English/Spanish language pair. Jenny Stillo and Laura Gutierrez specialize in Marketing, Advertising, Communications, Education, Tourism, Sports, Recreation, and Medical translations. They provide multiple levels of services based on clients' needs. From simple document translations to complex website localization projects, let these native-speaking linguists facilitate your global communications and get your message across clearly and coherently.
Translations with Style offers editing and proofreading in all documents translated. In other words, the quoted price includes translation + revision ... you get the whole package!
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