Cocoa’s country of origin, kind, percentage content, technique of the chocolatier’s, the flavours inside…
There are many factors that determine a chocolate’s taste.
featuring pointed tips, hollow interiors, smooth or rough surface textures–
and, while the raw materials are identical, the distinctive textures create different tastes.
In coming up with a new chocolate concept, we turned out attention not to such factors, but to the chocolate’s “shape.”The 9 different types of chocolate are made within the same size, 26x26x26mm,Each chocolate is directly named after Japanese expressions used to describe texture.
“tubu-tubu” Chunks of smaller chocolate drops.
“sube-sube” Smooth edges and corners.
“zara-zara” Granular like a file.
“toge-toge” Sharp pointed tips.
“goro-goro” Fourteen connected small cubes.
“fuwa-fuwa” Soft and airy with many tiny holes.
“poki-poki” A cube frame made of chocolate sticks.
“suka-suka” A hollow cube with thin walls.
“zaku-zaku” Alternately placed thin chocolate rods forming a cube.
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This is almost Synesthesia for the rest of us. Synesthesia is relatively rare condition where some people perceive stimuli on one sense instead of the sense normally associated with the physical event. The most common type are people who "see" colors when there are exposed to specific sound frequencies. Related to the above article, are the less common occurrence of people who associate tactical sensations to taste.
An excerpt from Richard Cytowic’s book "The Man who Tasted Shapes" – "…was having dinner at a friend’s house, when his host exclaimed, "Oh, dear, there aren’t enough points on the chicken."