200375448-001 Broken dark chocolate

Here are some tasting steps that will help you delve deeper into the flavor combinations of what you are eating. We encourage you to try out your own buds – you never know what new taste combinations you may discover! While this is just a brief, Books can be written on each subject.

  1. Appearance

Study the look and color of the chocolate. If tempered, it should have a smooth, high sheen look. If grey/white, then the chocolate has bloomed -the fats or sugars have migrated to the surface of the chocolate leaving a whitish residue. This is due to a change in humidity or temperature.

  1. Break:

Properly tempered chocolate should have a good, clean snap.

  1. Aroma:

Smell the broken piece. Identify the fragrances. Milk chocolate may have a milky, vanilla smell. Remember that you cannot smell “sweet.” Dark chocolate may have more of a chocolate aroma. Unfermented beans smell like burnt rubber. Beans stored in humid areas can smell like grass or burlap. Beans dried over wood fires smell smoky.

  1. Texture:

How does the chocolate feel in your mouth?

Quick Melt or slow melt? Smooth or chalky?

Temperature Notes:

  • Chocolate melts at body temperature, at the moment you put it in your mouth.
  • Compound coatings do not melt at body temperature and lack a high cocoa butter content
  • A quick melt is desirable
  1. Taste:

What different “notes” do you taste in the different stages (Beginning, Middle, Finish)?

There are four basic tastes:

  • Sweet: at the tip of your tongue
  • Sour: along the front sides of your tongue
  • Salt: along the back sides of your tongue
  • Bitter: at the back of your tongue

Sweet sour salt and bitter cannot be smelled. Usually when someone says something smells sweet, they really smell vanilla.

Here are some commonly used terms in tasting:

  • Fruity/citrus/berry
  • Buttery/sweet (cashews)
  • Moldy/musty/earthy
  • Floral/spicy
  • Brown fruit (raisins/prunes/red fruit)
  • Nutty/buttery (macadamia nuts)
  • Lactic sour (sour cream/cream cheese)
  • Caramel/caramelized or burnt sugar
  • Astringent (unripe fruit)
  1. Evaluate:

What did you like or dislike about the product?

Enjoy tasting chocolates, while we all create some more chocotastic magic in the world called chocolate !