Word: rosenblum
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...Rosenblum, author of “Olives” and a former editor of the International Herald Tribune, offers a tour of the people, places, and companies that have made chocolate great. From the intricacies of how cacao is refined to which Parisian chocolatier is truly the best, even chocolate connoisseurs will find nougats of new information in Rosenblum’s work...
...this modern preparation and consumption of chocolate that truly interests Rosenblum. From contact-period Mesoamerica, he jumps to present-day France, where chocolate makers like Patrick Roger and Jacques Genin compete to prepare chocolate that is artistic as well as delicious. Rosenblum also introduces the jargon of chocolate—for instance, a palet d’or is a standard square of chocolate, a couverture is its covering, and the word couverture also applies more generally to all fine chocolate...
What makes the interior of Valrhona’s headquarters so alluring? Consuming one of the vaunted company’s carefully-crafted chocolates is a transcendent experience for Rosenblum and fellow connoisseurs. When Rosenblum samples a Valrhona specimen in a Paris shop, he writes: “A subtle but unmistakable parfum of fresh mint flooded my mouth, and a peppery undertone sent happy pinprick signals to corporeal outposts...
...Rosenblum jumps from Europe and its fine chocolate to America’s chocolate giants—Hershey’s and Mars. Those most knowledgeable about chocolate put down these companies’ offerings. But Rosenblum explains that, as Hershey’s has constructed an amusement park and town in Pennsylvania, it has also built up an image of a clean, wholesome lifestyle that still attracts visitors and customers...
...Rosenblum noted that Harvard does have resources for female faculty, but that “nobody knows about them...