How to Taste Dark Chocolate

How to Taste Dark Chocolate


The actual flavor compounds found in dark chocolate exceed those of red wine, and detecting all these notes can be an extremely fun and educational endeavor. The following will serve as a guide, enabling you to extract the fullest flavor potential from dark chocolate.


Find a location free from background
noise and smell, such as television,
music, a crying baby, road traffic
noise, talkative friends, etc. Being
able to concentrate as intently as
possible will facilitate flavor
detection.


Clear your palate. This means that
your mouth should not contain
residual flavors from a previous
meal. Eat a wedge of apple or piece
of bread if necessary. This is
crucial in order to taste the
subtleties of chocolate's complex
flavor.


Make sure that the piece of
chocolate is large enough to
accommodate full evolution of the
flavor profile. A piece too small
may not allow you to detect every
subtle nuance as the chocolate
slowly melts.


Allow the chocolate to rest at room
temperature before tasting. Cold
temperatures will hinder your
ability to detect the flavors. Some
even advise that you rub the
chocolate briefly between your
fingers to coax the flavor. This
procedure is optional.


Look at the chocolate. Observe the
packaging. Quality chocolate will be
packaged with quality material. The
surface of the chocolate itself
should be free of blemishes such as
white marks (called bloom).


Break the piece in half. It should
resonate with a resounding and
satisfying "SNAP!" and exhibit a
fine gradient along the broken edge.
This is quality stuff!


Smell the chocolate, especially at
the break point. The aroma is an
important component of flavor.
Inhaling will prime the tongue for
the incoming chocolate. It also
gives you a chance to pick up the
various nuances of the aroma.


Place the chocolate on the tongue,
and allow it to arrive at body
temperature. Let it melt. Chew it
only to break it into small enough
pieces that it begins to melt on its
own.


Observe the taste and texture. As
the chocolate melts, concentrate on
the flavors that are enveloping your
tongue. Melting will release more
volatile compounds for you to smell.
Close your eyes, take notes, enjoy
this moment of bliss, and bask in
contentment.

Now the chocolate is nearing its
finish. How has the flavor evolved?
Is the chocolate bitter? Heavy?
Light? Was the texture smooth or
grainy? Do any changes in texture
and flavor occur?


Repeat the process with a different
chocolate. The comparison will
highlight the subtle flavor notes in
each chocolate. Be sure to cleanse
your palate thoroughly before
tasting each different chocolate.


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