Basic Chocolate Tasting

May 28, 2009

Today we're going to quickly explore a method for tasting chocolate.  I'd like you to have two chocolate bars ready.  These should both be milk chocolate bars or both dark chocolate bars.  You can pick different brands or pick the same brand with different percentages of chocolate content.  We want to make sure you'll taste sufficient differences.

Now that you have your chocolate ready, you'll need to pick an appropriate time and place to do the tasting.  Well, I'm not really sure there's a bad time or place to eat chocolate, but some times and places are better than others to experience the best results.

Find a moment when you are relaxed, you're not hungry, and you don't already have some lingering flavor in your mouth.  Also be away from strong smelling lotions or perfumes that could interfere with your senses.

Ideally you should clean your palate before each taste.  Room temperature water is best.  Hot or cold beverages will change the temperature in your mouth and cause the chocolate to melt too quickly or too slowly.

Now that you've found the right time and place, let's get started. 

Smell the first chocolate.  Focus on the aroma and the many different scents.  If you are having trouble identifying scents, try putting your finger on the surface of the chocolate to melt it a little, releasing aroma.

Now put a piece of the chocolate in your mouth.  Chew a little.  Pay attention to the smoothness or grittiness.  Before you chew it all, allow the last of it to slowly melt in your mouth.  Again feel the texture.  During this entire process, as the chocolate melts, different flavors are being released.

At first you'll probably notice the sweetness and the intensity of the chocolate flavor.  Then you might notice some fruity or nutty flavors.  Finally the taste should leave you with lingering chocolaty or dairy notes.  Yum.

It's time to clean your palate again and repeat with the second chocolate.  See if you can notice different aromas, a different texture, and different flavors released during the melting.

How did the second chocolate compare to the first?  Was it very similar or very different? 

If you have never taken the time to truly taste chocolates, and compare to others in that moment, you might have been surprised at how different they could be.  My recommendation is that you make some notes about this tasting experience.  Repeat with more chocolates in the future. 

Soon you'll have record of your own chocolate preferences.  You'll be able to taste new chocolates and understand their uniquenesses without comparing to a second bar.  You'll recall those previous tastings and fit the new chocolate into your chocolate flavor continuum.

Jeffrey Kirk
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