How to taste chocolate: some tips

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There’s a lot written on how to taste wine, but do you know that chocolate tasting is an art and science on its own?

Chocolate should be experienced, not just eaten.

And you can experience it in so many ways! Breathe in the chocolatey aromas, gaze at the glossy brown surface, listen for the distinctive snap of a gourmet chocolate bar being broken.

Similar to wine tasting, chocolate tasting is an experience that expands far beyond taste. It engages all of your senses at once so it’s better to take time to savor chocolate in order to have a profound tasting experience. Here are some tips:

TAKE SOME TIME TO ENJOY THE SMELL OF CHOCOLATE

The smell of gourmet chocolate can be as rich as the taste. Fresh chocolate smells sweet and well, chocolatey. Close your eyes, breathe, and take in its tempting characteristics – floral lavender, fruit blackcurrant, subtly spicy ginger.

SAVOR THE BEST FOR LAST

Avoid sensory overload by tasting small pieces. Did you know that the melting point of chocolate is the same as body temperature? Let the chocolate melt in your mouth for a few seconds and enjoy the primary flavors and aromas. Quality chocolate feels firm and will melt cleanly without waxy, sticky or grainy textures. Biting into the chocolate will release secondary flavors, but don’t stop there.

Roll the chocolate around on your tongue to awaken the four taste zones – sweet and salty (tip of the tongue), sour (sides) and bitter (back).

RINSE AND REPEAT

Cleanse your palate and indulge again!

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