HOW TO TASTE CHOCOLATE
TANTALISING TASTE TOUR OF CHOCOLATE
Use all your senses to experience the complex flavours of chocolate.
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 flavour 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.
You may close your eyes. Magic happens!
Cleanse your palate with water between tasting different chocolate.
In a cool, dry and odourless place (ideally between 16-18°C).
NOTICE THE NOTES
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|
TRY OUR FLAVOURS
PANAMA single origin dark chocolate
RICH DARK dark chocolate
POMEGRANATE dark chocolate with pomegranate
MADAGASCAR single origin dark chocolate
MINT dark chocolate with mint crunch
ORANGE dark chocolate with orange
COFFEE dark chocolate with Arabica coffee
CREAMY DARK creamy dark chocolate with cacao nibs
SEA SALT dark chocolate with caramel and sea salt
MILK HAZELNUT milk chocolate with caramelised hazelnuts and sea salt