How to Taste Chocolate

To truly appriciate the joy of fine chocolate, one must know the skills to taste chocolate.

With wine or coffee, many people begin their discovery with sweeter versions before developing a taste for fine, dry wines or the delicious bite of an inky black Espresso. The very same is true for chocolate.

As your taste for chocolate is developed and refined, you will be able to distinguish the subtle differences in the flavor of chocolate made with cocoa beans of various origins and intensities.

Some basic chocolate tasting information:

Chocolate should be at the appropriate temperature for tasting - somewhere between 66-76 degrees Fahrenheit. Remember that chocolate contains the only fat that melts at or below body temperature, cocoa butter.

Bitterness, acidity, sweetness, astringency and saltiness are the basic tastes inherent to chocolate. The cocoa should be slightly bitter, but without being acrid.

The intense aromas of the chocolate unfold on the tongue before providing a very distinct final note.

Aromas and flavors you may detect in chocolate include:

In plain chocolate: cocoa, pineapple, banana, passion fruit, vanilla, raspberry, cinnamon or a blends of these.

In filled chocolate: All of the aromas of plain chocolate, coupled with the wonderful flavors of the filling, including: almond, hazelnut, pistachio, walnut, honey, and fresh fruits. Some fillings even have a hint of saltiness, such as caramel, which highlights the other flavors even more intensely.

In regards to texture: there should be no noticeable "grain" on the tongue when you are chocolate tasting.

Plain/Dark Chocolate Tasting Technique:

Begin by breaking a piece of chocolate from the bar. Listen to the snap. This snap is a sign of good tempering. Your tasting piece should be about 5 to 10 grams or about a one inch square.

To really taste the base and primary flavor notes, wait a few seconds after you place a piece of chocolate into your mouth to let the chocolate slowly begin to melt.

To release the secondary flavors, chew the chocolate five to ten times and let it spread in your mouth.

Let the chocolate melt slowly by pushing it gently against the roof of your mouth. Note of the flavor, the texture and the way the chocolate lingers on the tongue.

Filled Chocolate Tasting Technique:

Place the chocolate in your mouth and let it melt for a few seconds to release the base and primary flavor notes of the chocolate shell.

Then chew 3-5 times to blend the filling and the chocolate coating. New flavors continue to appear as the two melt in your mouth.