How to taste chocolate

The ideal room temperature for tasting chocolate is 20°C (68°F). Before tasting, it is best not to smoke or eat spicy food. Want to fully appreciate the unique taste of high-quality cocoa chocolate can be carried out in an orderly and progressive manner from chocolate with lower cocoa content to chocolate with high cocoa content.

The first step: the appearance of visual chocolate: carefully observe the color, almost pure black to a variety of different shades of brown to milky or milky, high-quality chocolate should be smooth texture, with a silky faint gloss.

Step 2: Touch the chocolate: The surface of a good chocolate is smooth and silky. It should never be rough.

The third step: hearing a piece of chocolate to the ear and gently break it, high-quality chocolate will emit a crisp sound, and the broken edge should be smooth and no cracking.

The fourth step is to smell the various fragrances emitted by the chocolate, just put the chocolate directly in front of the nose and take a deep breath. It also allows chocolate to melt in the mouth, and then experience its aroma by a breath. This aroma is usually very obvious, endless aftertaste. Among them are light fragrance and rich fragrance. People think of milk, caramel, coffee, vanilla, almonds, honey, nuts, flowers, or cocoa.

Step 5: The taste melts the chocolate slowly in the mouth and spreads widely on the tongue, making it fully in contact with the taste buds. Not only sweet taste, but also a hint of sourness, but also pay attention to other qualities of chocolate, such as melting time, bitterness, harmony and balance. Some unique cocoa flavors may be reminiscent of caramel, milk or vanilla, or flowers, fresh fruit, licorice, spices or tobacco.