Chocolate is one of nature's most perfect creations. In order to fully appreciate the complexity of flavors found in chocolate, it must be eaten slowly and savored. Chocolate tastings are conducted much like the way sommeliers taste a fine wine and are becoming increasingly popular.
- By following a few basic steps, you too can host the perfect chocolate event.
-
-
- Atmosphere:
- Conduct the tasting in a quiet and relaxed environment. This way all attention is focused on tasting and assessing the flavors experienced in the chocolate.
-
- Temperature:
- The taste of chocolate develops best at room temperature.
-
- From 0 to 100%:
- Begin the tasting chocolate with the lowest percentage of cocoa. For example, start with white chocolate, then milk chocolate and finally dark chocolate. Gradually work up to higher percentage dark chocolate varieties.
-
- Neutralize the palate:
- Before tasting do not eat any highly spiced foods. When trying several varieties of chocolate, cleanse the palate with room temperature water, white bread or weakly brewed, lukewarm rosehip tea.
-
- Amount:
- Limit the amount of chocolate that is to be tasted. Too many varieties will dull the palate, especially for the novice chocolate connoisseur. Keep the tasting to 5-7 varieties. Allow approximately 1/2 ounce of each chocolate that is to be tasted per person.
The 5 Senses
- To determine if a chocolate is truly premium, professionals rely on their 5 senses:
-
-
Sight
-
Touch
-
Sound
-
Smell
-
Taste
LEARN MORE about tasting with the five senses.
- Aromas and Flavors
-
As in wine tasting, keep your mind open to different aromas that are found in chocolate. As your expertise develops, so will your ability to discern the amazing variety of scents and flavors that chocolate will reveal.
Here are categories and examples of related aromas and flavors that are often used during chocolate tasting. Use these as guidelines to build your own chocolate vocabulary.
-
- Spice:
- Vanilla, cinnamon, liquorice
-
- Nuts:
- Almonds, hazelnuts, walnuts
-
- Roasted:
- Coffee, caramel, tobacco
-
- Fruit:
- Red berries, citrus, dried fruit
-
- Flowers:
- Rose, jasmine, orange blossom
-
- Vegetable:
- mushrooms, moss, fresh grass
-
- Miscellaneous:
- Earth, milk, butter
Write down your thoughts as you taste each chocolate. For example:
| Chocolate |
Aroma |
Texture |
Melt, Flavor & Finish |
| Lindt Peru 80% Bar |
Rich cacao |
Smooth surface |
Smooth melt (not grainy) |
|
Molasses |
Clean snap |
Notes of coffee and chocolate |
|
Earth |
Melts in hands |
Nectarine and citrus |
|
|
|
Long finish |
|
