Is there a “right” way to taste chocolate? This is a question many people often ask. We ask, have you always only eaten chocolate or bitten straight from the refrigerator? If yes, you are in for a shock! The art of tasting chocolate or appreciating it is gaining popularity and is generating as much interest and enthusiasm like Tea, Coffee, Wine, Whisk(e)y or Single Malt tasting! During Cocoatrait’s worldwide, we cannot emphasise enough on why fine chocolates should be enjoyed and savoured rather than consumed (or eaten!). Having paid a tad bit extra for Artisanal fine chocolates, it is essential (and criminal not to) understand how to taste and get the maximum flavour out of chocolates. We believe that it is showing respect to the chocolatier and his/her work by tasting chocolates the right way! The 7 step guide to tasting chocolates is a practical and important guide to ensuring that you understand what you are consuming and helping you decide for yourself and friends/family on which bar of chocolate to put your money into next. Below is the 7 step guide on how to taste chocolate:
1. Taste chocolate in an environment free of ?distractions/background noise. This helps you focus on the job of enjoying the chocolate and in your palette talking clearly to your mind!
2. Your palate should be clean. This means that your mouth should not contain residual flavors from a previous meal or indulgence. If necessary, eat a wedge of apple or piece of plain (unflavored) bread, to wipe out all preexisting flavors.
3. Break a moderate piece; large enough to accommodate the full evolution of the flavor profile. A piece too small may not allow you to detect every subtle nuance as the chocolate slowly melts. 8-10g should be a minimum starting point.
4. Never taste cold chocolate. If it is stored in a wine cooler or has been transported with ice packs, allow the chocolate to rest at room temperature for 15 minutes before tasting.
5. Smell the chocolate. The aroma is an important component. Inhaling the fragrance and noting its profile will “set you up” prime the tongue for the incoming chocolate.
6. Place the chocolate on the tongue and let it melt slowly. As god has made it, pure chocolate contains only cocoa butter and it is supposed to melt at body temperature. This step is crucial, since cocoa butter helps transport the flavours inside your mouth. Chewing immediately means that you are bypassing the palate and you are likely not to get any flavour out of the chocolate.
7. Enjoy the chocolate in moderation. Doctors today recommend 30g of dark chocolate to keep a healthy heart!
Now that you know how to taste chocolate, get on to learning different flavour profiles by ordering a few chocolates using the or simply a ! If you prefer to order one bar at a time, please feel free to visit www.cocoatrait.com