A FEAST FOR THE SENSES
OUR TANTALISING TASTE TOUR
LOOK & LISTEN
Fine chocolate should have a brown (not black) tone. Listen for a sharp snap. It breaks cleanly, creating crisp edges without crumbling.
Take a deep breath, inhale and maybe close your eyes. Especially at the break point many aromas can be detected. The scent will prime the tongue for the incoming chocolate.
Place a piece of chocolate in the middle of the tongue and allow it to melt slowly. Coat the whole mouth with chocolate so all taste buds are activated. If you chew, less flavours will be released. Look for fruitiness, acidity, sweetness or bitterness. Note how the flavour can change during the seconds you're tasting. There's a distinct beginning, middle and end. Like a little flavour journey, with different notes emerging at each phase. The texture should be smooth and velvety, not gritty. Fine chocolate has a long pleasant aftertaste.
Cleanse your palate with water between tasting different chocolate.
In a cool, dry and odourless place (ideally between 16-18°C).
NOTICE THE NOTE?
There are more than 400 different natural flavour notes in chocolate that get infused in the cacao bean. What do you taste?
|FRUIT||red berries, black berries, banana, passion fruit, raisin|
|FLOWER||rose, jasmine, orange flower|
|SPICES||pepper, licorice, cinnamon, vanilla|
|ROASTED||tobacco, tea, cocoa, roasted nuts, caramel|
|DRY||wood, soil, leather, hay|
|OTHER||milk, mushrooms, olive, bread, honey|