Chocolate 101...Know your chocolate

How To Taste Chocolate

• FIRST LOOK
  Observe the visual characteristics of the chocolate. A high shine indicates a well-tempered chocolate. Dark chocolate will naturally have a higher shine than milk chocolate.
• THEN SMELL
  Just like fine wine, use all of your senses to enjoy chocolate. There are more than 600 different natural aromas in a piece of chocolate.
• NEXT LISTEN
  Hear the snap of the chocolate when you break it. Chocolate high in cacao content will break cleanly with a sharper sound, whereas chocolate with lower levels will tend to break more softly.
• FINALLY TASTE
  Place only a small piece in the middle of your tongue. Close your mouth and wait for the chocolate begin to melt on your tongue. Then, place your tongue on the roof of your mouth and swirl the melting chocolate all over each area of your tongue. Note the early flavors in your mouth, and smoothness, and the finish lingering flavour notes.

Tasting Tips

• Taste the chocolate at room temperature.
• Use room temperature water to cleanse the palate between tastes.
• Compare and contrast other taster’s impressions.
• Take notes or create a chocolate tasting journal.
• Explore the differences in flavour and regions.

Descriptors

• Acidic: Adds balance to sweetness, by product of fermentation
• Astringent: Under-fermentation producing tannins
• Bitter: From alkaloid in chocolate
• Earthy: Grassy, woodsy, straw/hay
• Floral: Fragrant notes including, jasmine, orange, blossom, rose, and lavender
• Fruity: Berry, citrus, sour/tart, brown fruits (raisins, figs)
• Roasted: Nutty of coffee
• Spicy: Nutmeg, licorice, cinnamon, cloves
• Sweet: Early taste, usually from sugar
• Winey: A richness associated with a mature red wine