Tasting chocolate takes time. It’s an experience that cannot be rushed. If you rush, you\u2019ll miss the delicate nuances in flavour, tone and essence.
\n\tTreat your tastebuds \u2013 don\u2019t leave them hanging. Tasting chocolate is an indulgent sensory experience that should be savoured and enjoyed. Let’s not forget, tasting chocolate isn\u2019t all about tasting.
\n\tFor ease, we\u2019ve broken the tasting down into five steps. A word of warning \u2013 you\u2019re in for a real sensory experience.
\n\tFirst, have a look. The tone of your chocolate should reflect the amount of cocoa within. The higher the percentage of cocoa, the darker the tone. Your chocolate should show a consistent sheen. As well as tasting good, your chocolate should look good.
\n\tThen, pick it up. High-quality chocolate should melt with your body temperature. Rub a piece of chocolate between your fingers and carefully feel the texture \u2013 is it smooth? If you can feel particles with your fingers, you\u2019re handling poor quality chocolate.
\n\tNow, listen. Break a piece off \u2013 high-quality chocolate should break easily. Dark chocolate will present a clean, sharp snap. Milk and white chocolate will offer a gentle snap.
\n\tHold the chocolate up to your nose. What aromas can you detect? Vanilla? Spices? Fruit flavours?
\n\tNow for the best part. Pop a small piece in your mouth and let it linger. Inhale through your mouth and allow the flavour notes to hit the walls of your mouth and throat. Bite into the chocolate a couple of times \u2013 savour the chocolate on your palate and try to identify different flavours. What can you taste? Earthy notes, fruity tones or nutty flavours? How long do these notes stay on your palate?
\n\tIf you\u2019re tasting multiple types of chocolate, be sure to have a palate cleanser on hand. Perhaps a glass of room temperature water or some unsalted crackers.
\n\tIt\u2019s important to give it the time and attention it deserves. <\/p>\n