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  In order to fully appreciate artisan chocolate, it is important to use all five senses to taste its flavor. Whether you are tasting one square of chocolate by itself or comparing it to other chocolates, your five senses will help you decide what you like and how you’d describe it.1. Look Chocolate should be shiny and free of blemishes such as air bubbles and streaks. Streaks may indicate exposure to moisture or heat. When tasting multiple bars of chocolate, compare the shine and color of the chocolate to the others you are going to try. Darker colors do not necessarily indicate a higher percentage of cacao, but rather a darker-colored cacao bean. 2. Feel Rub the chocolate between your fingers. It should feel smooth and it should melt quickly with touch. It should not feel sticky or gritty. 3. Hear Break the square of chocolate in half. It should make a snap sound. This indicates the chocolate is well-tempered and has a high percentage of cacao. 4. Smell Hold the chocolate below your nose and rub it between your fingers to release the aromas of the chocolate. Breath in deeply as you rub. Your sense of smell will help you to better taste the wonderful flavors that can be present in a fantastic bar of chocolate. 5. Taste Place a small square of chocolate in your mouth and let it melt on your tongue, making sure to cover all of your taste buds. Your tongue will pick up bitter, sweet, salty and sour notes, and your sense of smell will help you more specifically describe the chocolate. Pay attention to the mouthfeel of the chocolate. Is it creamy or chalky? Does it break down immediately in your mouth, or does it melt slowly? Does the chocolate have a cooling effect on your mouth? What flavor notes do you notice at the beginning? In the middle? At the end? Is there a flavor note that lingers in your mouth long after the chocolate is gone? |
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