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As with wine tasting, there are a few simple steps, which allow you to truly savor fine quality chocolate and enrich your experience of the flavors.
Chocolate should be stored in a cool, dry and odor-free environment, but not in the fridge. It should be allowed to reach room temperature before tasting.
Before you begin, take a few sips of water with lemon to cleanse the palate. Repeat this between tastings.
Tasting Solid Chocolate
Look at the surface of the chocolate. It should be smooth and have a high gloss.
Savor the aroma of the chocolate - this will vary greatly depending on the type of chocolate. Fine chocolate can produce floral, fruity, nutty, grassy, spicy, sweet and woody aromas.
Snap off a piece of the chocolate. Well-tempered chocolate should make a clean, crisp snap.
Place a piece of chocolate in your mouth and wait a few seconds. This will allow you to taste the primary flavors and aromas. Rub a little on the roof of your mouth. Notice the feel of it on your tongue. This is called “mouth feel”. A good quality chocolate should feel firm and melt “cleanly”, without waxy, sticky or grainy textures.
Chew the chocolate to expand the surface area and release secondary flavors and aromas.
Rolling the chocolate around the tongue will allow you to experience the full range of flavors with the four taste zones - sweet and salty (tip of the tongue), sour (sides) and bitter (back).
Tasting Filled Chocolates
Place the chocolate in your mouth and allow it to melt for a few seconds. This will release the primary flavors and aromas.
Chew the chocolate to blend the filling and the coating. Now let it melt slowly in your mouth to experience the full range of flavors.
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