Chocolate Tasting Guide
1. Setting the Scene
Creating the right environment is crucial for a proper chocolate tasting experience. Choose a quiet, well-lit area free from strong odors that might interfere with the tasting. Use a white plate or napkin to place the chocolate, as it allows you to observe its true color and texture.
2. Selecting the Chocolate
Choose a variety of chocolates to taste, including different cocoa percentages, origins, and types (dark, milk, white, and ruby). Ensure the chocolate is at room temperature to best appreciate its flavors and textures.
3. The Five Senses Approach
Tasting chocolate is a multisensory experience. Engage all five senses to fully appreciate the nuances of each type of chocolate.
a. Sight
Examine the chocolate’s appearance. Look for a smooth, glossy surface without any blemishes or discoloration. The color can range from deep dark brown to creamy white, depending on the type and cocoa content.
b. Touch
Feel the chocolate between your fingers. High-quality chocolate should feel firm and smooth. When broken, it should snap cleanly, indicating proper tempering.
c. Smell
Bring the chocolate close to your nose and inhale deeply. Note the aroma, which can include a range of scents such as fruity, nutty, floral, or earthy. Smelling the chocolate helps prime your taste buds for the upcoming flavors.
d. Sound
Listen to the sound of the chocolate as you break it. A clear, crisp snap is a sign of well-tempered chocolate, indicating a good texture and quality.
e. Taste
Finally, place a small piece of chocolate in your mouth and let it melt on your tongue. Resist the urge to chew immediately. Pay attention to the following stages:
- Initial Impression: The first flavors that hit your palate.
- Melt and Texture: How the chocolate melts and the texture it presents—creamy, grainy, smooth.
- Flavor Development: The evolution of flavors as the chocolate melts. Note any changes and the complexity of flavors—sweet, bitter, sour, salty, umami.
- Finish: The lingering taste after the chocolate has melted. High-quality chocolate should have a pleasant, lasting finish without any waxy or overly sweet residue.
4. Describing the Flavor Profile
When describing the flavor profile, use specific terms to capture the nuances. Common flavor notes include:
- Fruity: Berries, citrus, tropical fruits
- Nutty: Almonds, hazelnuts, walnuts
- Spicy: Cinnamon, clove, pepper
- Floral: Jasmine, rose, lavender
- Earthy: Tobacco, wood, coffee
- Dairy: Milk, cream, butter
5. Pairing Chocolate with Other Foods
Enhance your tasting experience by pairing chocolate with complementary foods and beverages. Some classic pairings include:
- Fruits: Berries, oranges, pears
- Nuts: Almonds, hazelnuts, pistachios
- Cheese: Blue cheese, brie, goat cheese
- Beverages: Red wine, port, coffee, tea, whiskey
6. Keeping a Tasting Journal
Maintain a tasting journal to document your experiences. Record details such as the chocolate brand, type, cocoa percentage, flavor notes, and overall impressions. This practice helps refine your palate and deepens your appreciation for chocolate.