Chocolate guide
How to Taste Chocolate Like a Chocolatier
Most of us chew chocolate and swallow it in seconds. Slow down and the same square tells you far more: where the beans came from, how they were roasted, and how carefully the bar was made. You do not need training, just a little attention.
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Before you start
Taste chocolate at room temperature, when your palate is fresh rather than straight after coffee or a spicy meal. Keep plain water and a plain cracker nearby to reset between samples. If you are comparing bars, go from lightest to darkest so the intense ones do not drown out the subtle ones.
1. Look
Well-tempered chocolate has an even, glossy surface. Streaks or a dusty film mean bloom, which affects texture more than flavour. Colour varies with bean type and roast, so do not assume darker means stronger.
2. Snap
Break off a piece near your ear. Good dark chocolate snaps cleanly and crisply. Milk and white chocolate are softer and bend more, which is normal because of their milk fat.
3. Smell
Rub the piece gently to warm it, then smell it. Aroma carries much of what we think of as taste. You might notice fruit, nuts, flowers, coffee, earth or caramel.
4. Melt
Put the piece on your tongue and let it melt rather than chewing. Notice how the flavour changes from the first moment to the last. Pay attention to texture too: smooth or slightly gritty, waxy or clean.
5. Reflect
After you swallow, notice the finish. Does the flavour vanish quickly or linger? Is it pleasant, bitter or drying? A long, pleasant finish is one of the clearest signs of a well-made chocolate.
Run a tasting at home
- Pick three to five bars with one thing in common, such as all around 70%, so differences come from origin and making.
- Cut small, equal pieces and label them on the underside so nobody knows which is which.
- Have everyone jot down one or two words per sample before discussing.
- Reveal the labels at the end. The results are often surprising.
Many specialist chocolate shops sell single bars and sampler sets that make this easy, and some run guided tastings themselves. Not sure what the percentages mean? Read cocoa percentage explained.
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