When Tasting Chocolate there are a number of things to keep in
mind to evaluate each aspect of the Chocolate being tasted. Though
we each prefer certain types of Chocolate at certain times, it is
always possible to give a full evaluation of any Chocolate being
tasted. The wider our base of Chocolate experience, the better able
we are to choose the best Chocolate for us at any given moment.
Here are a few things to consider each time you bite into a Chocolate
experience.
Before you bite, take a moment to have a look at the Chocolate. APPEARANCE can say a lot about the Chocolate. Chocolate should be shiny and even its coloration. The surface of the Chocolate should show no whitish streaks or dots, indicative of bloom from bad storage conditions or incorrect handling. Chocolate should look even and free of cracks, dots, streaks, and fog.
Next, before the first nibble, experience the AROMA of the Chocolate.Good Chocolate should have a rich, Chocolaty, flavorful smell, and should not be at all burned, smoky, or scentless. The best Chocolate will not give off any scent of chemicals or impure additives- if this is detectable it is a good time to put the Chocolate down and move on to the next sample.Flavored Chocolate can have aromatic elements of the flavorings, but they should not overpower the most important element- the Chocolate. When broken, fresh Chocolate will smell as it should- of Chocolate.
One last step before the best part (tasting!), testing the break of the Chocolate. This part is referred to as the "SNAP". Chocolate should break clean and crisp, without crumbling or breaking into layers. Be certain the Chocolate is at the correct temperature, and certainly not directly out of the refrigerator. Chocolate that is to cold will splinter, while Chocolate that is to warm will warp and separate. Chocolate should never crumble or break into layers, as this is a sure signthat it is not good. Ideally, Chocolate will break cleanly with an audible 'snap' and a crisp break.
Now for the best part Take your first bite! Break off a bit with your teeth and let it sit between your tongue and the roof of your mouth. Move it around and observe the effects. The Chocolate should begin to melt immediately with an even texture, as Chocolate melts at human body temperature.
The feeling of the Chocolate in your mouth ("Mouthfeel") should be creamy, velvety, smooth and soft, free of any grease, grit, grain, wax or gum. Pay attention to the "flavors", both subtle and strong. The best Chocolates of all types will be well balanced, not to sweet and not to bitter. Any additives to the Chocolate such as fruits,nuts, spices and liquors should be present, but in no way overpowering. Chocolate should always be the main flavor. The flavor should be full and mellowwith no artificial, burned, harsh, or flat overtones. as "Aftertaste", is the last quality to watch for when tasting Chocolate. A good Chocolate will not disappear immediately, but will leave subtle and pleasant sensations in the mouth.
The aftertaste of Chocolate should not be too strong, burned, chalky, or too short. Selection of Chocolate Before you purchase a Chocolate, look at the label. Chocolate with a high Cocoa content can be a good indicator of a quality Chocolate. Look for Chocolate that contains Cocoa Butter, and not other vegetable fats. Chocolate made with Cocoa Butter will have a smoother texture and a more Chocolaty taste.
Check to be sure that the Chocolate is made with real, not imitation, Vanilla bean. Imitation Vanilla gives the Chocolate a chemical taste. Note the sugar content, as a lot of sugar, especially in Bittersweet and Semisweet Chocolates is often an attempt to hide off flavors of poor quality Cocoa beans. I do a quick Aroma test as well. Though I do not base a whole lot on this quick sniff, as it is hard to get a fair read through wrappers, if I do get a good Chocolate aroma through the papers, that is certainly a good sign.
I also check the length of the ingredient list; it should be short.
Good Chocolate will not have a long list of additives.Check the
end of the ingredient list for chemical preservatives.
