1. Make sure you neutralise your palate
If you are trying several varieties, neutralise your palate in between each tasting: with white bread, weakly brewed rose hip tea or mineral water. Before tasting, do not smoke or eat any highly spiced foods.
2. "From 0 to 100%" - Increase the cocoa content
Important: Begin the tasting with the chocolate with the lowest percentage of cocoa. Start with white chocolate, then milk chocolate and finally dark chocolate. Gradually work up to high-percentage varieties.
Chocolate is best tasted in a calm atmosphere so that you are able to concentrate on your senses. In the following we will explain the main principals.
A Maître Chocolatier Tip
The taste of the chocolate best develops at room temperature.
- Look
The first impression is also important when it comes to chocolate tasting. Therefore, you should first pay attention to the chocolate's appearance - colour, an even structure and sheen.
- Touch
Now you can assess the structure of the surface (from smooth to rough or grainy).
- Listen
Hold a piece of chocolate to your ear and break it. Pay attention to the noise it makes: it may be distinct or rather dull. High-quality unfilled chocolate breaks with a distinctly perceivable cracking sound. The edge of the break is smooth and without crumbs.
- Smell
You can use your nose to perceive the chocolate's many aromas: You can either inhale its scent by holding a piece directly under your nose or you can let the chocolate melt in your mouth, breathe out and then inhale the aromas
- Taste
We now come to the most intense experience of chocolate tasting: Let a piece slowly melt in your mouth. Spread the chocolate with your tongue to bring it in contact with your taste nerves. What do you perceive?
