Chocolate tasting is a fine art. In fact, the art of tasting fine chocolate or appreciating it is gaining immense popularity and generating as much interest and enthusiasm like tea, coffee, wine, whisky or single malt tasting. Chocolate tasting parties are commonplace as well.
Which leads us to the question: Is there a “right” way to taste chocolate? Yes! I cannot emphasise enough on why fine chocolates should be enjoyed and savoured rather than consumed (or eaten!). Tasting chocolate the right way can help one understand the flavour profile of the cacao bean, and of course, the time and effort spent by the chocolate maker on that particular bar. When cacao is rightfully respected as the “hero” in chocolate, and is processed with specific attention to detail, the result is a delightful derivative of the fruit. In a pure form, many flavour characteristics of the fruit are conceivable in the final chocolate bar.
Did you know that professional chocolate tasters look for and carefully analyse acidity, astringency, bitterness, sweetness, natural flavour notes, texture and a lingering after-taste? Each step in the harvesting of cocoa and chocolate-making (fermentation, drying, transportation, storage, roasting, processing, and packaging) and addition of ingredients has a potential impact on flavour.
Here is a one-minute and nine-step guide to appreciating chocolates.
Never taste cold chocolate: Allow the chocolate to rest at room temperature for approximately 15 minutes before tasting. If the chocolate is cold, most flavours will be hidden. The right texture also would only have to be assumed, as it cannot easily be determined if the chocolate is too hard.
Your palate should be clean: This means that your mouth should not contain residual flavours from a previous intake. If necessary, eat a wedge of apple or a piece of plain (unflavoured) bread, to wipe out any pre-existing flavours. This helps detect natural occurring flavour notes and immediately understand the presence of artificial flavours that might have been added.
Break a moderate piece: The piece should be large enough to accommodate the full evolution of the flavour profile. A piece too small may not allow you to detect every subtle nuance, as the chocolate slowly melts. Four to five grams should be a good starting point. The break also helps determine the crisp snap of the chocolate.
Hold the chocolate: Hold the chocolate between the thumb and forefinger for 10-15 seconds. This helps you determine if it is pure chocolate, as it will melt at body temperature.
Smell the chocolate: Aroma is an important component. Smell the surface of the break. Good chocolate will smell pleasing and smell like cocoa. Inhaling the fragrance and noting its profile will “set up” the tongue for the incoming chocolate.
Place the chocolate on the tongue and do not bite into it: Chewing immediately means that you are bypassing the palate, and you are likely to not get any flavour out of the chocolate. Gently press the chocolate against the roof of your mouth.
Allow the chocolate to melt slowly: As Nature has it, pure/fine chocolate (which contains only cocoa butter) starts melting at body temperature. This step is crucial, since flavours evolve during this stage.
Allow time to build an after-taste: Eating chocolate in a hurry is never the right way to justify your investment in fine chocolate. The chocolate melts at one minute, and that’s when we can almost very easily detect the addition of artificial flavouring. Most artificial flavouring will not last too long. Some chocolates might leave your palate dry, and when it does, try pairing it with a red wine that further compliments it.
Enjoy the chocolate in moderation and wait for the after-taste: Doctors today recommend approximately 30 grams of dark chocolate for a healthy heart. It is also easier to do an evaluation if the right amount of chocolate is tasted.
The writer is a certified chocolate taster who actively promotes the emerging global art of bean-to-bar craft chocolate-making in India
