Tasting
chocolate is probably one of the enjoyment of your life. We’re often acquiring
if there’s a right way or a wrong way to taste chocolate. I don’t like to think
over it — if tastes good to you, then it’s right. However, there are a few tips
on how to taste chocolate mindfully.
The organic bitter chocolate flavor compounds found in dark chocolate transcend those of red wine, and discover all these notes can be an extremely interesting and educational endeavor. The following will serve as a guide, enabling you to extract the fullest flavor potential from dark chocolate.
Look for right place
Look for a quite place to relax. Let's switch on radio to enjoy soothing
music and relaxing music. Keep away noisy area such as cafe, restaurant, avoid smelly area.
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| Organic 72% Dark Chocolate 2. Step Break the piece in half |
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| Luxury Chocolate |
It should resonate with a resounding and satisfying "SNAP!" and exhibit a fine gradient along the broken edge. This is quality stuff! Look at below picture. Don't you feel to grap and taste it?
4. Step
Clear your palate
We shall clean in this way, that your mouth
should not contain residual flavors from a previous meal. Eat a wedge of
apple or piece of bread if necessary. This is crucial in order to taste
the elusiveness of chocolate's complex flavor.
5. Step
Where to place the chocolate
Where to place the chocolate
Do place the chocolate to rest at room temperature before tasting. If in cold temperatures will hinder your ability to detect the flavors. Some even advise that you rub the chocolate briefly between your
fingers to coax the flavor. This procedure is optional. It is base on the packaging.
6. Step
Look at the chocolate.
Usually quality chocolate will be presented and packaged with quality material. Let's observe the packaging. The surface of the
chocolate itself should be free of blemishes such as white marks (called
bloom). Observe the color and manufacturer's job at molding and tempering. Does
the chocolate appear to have been crafted carefully or slovenly? The bar should
have a radiant sheen. Chocolate comes in a multifarious brown rainbow with
various tints, such as pinks, purples, reds, and oranges. What do you see? Can you comment it? How is look like?
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| Chocolate Malaysia |
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| Chocolate sticks |
7. Step
Smell the chocolate, especially at the break point.
The aroma is an important component of flavor.
Inhaling will prime the tongue for the incoming chocolate. It also gives you a
chance to pick up the various nuances of the aroma. Usually start from smell
sense organ to help you to determine that to increase your appetite.
8. Step
Place the chocolate on the tongue, and
allow it to arrive at body temperature.
Let taste it, let it melt. Chew it only to break it into
small enough pieces that it begins to melt on its own. After all, you are tasting and not eating! This step is crucial, for it allows the cocoa
butter to distribute evenly in the mouth, which mutes any astringencies, bitterness, roated in the chocolate.
Observe the taste and texture.
Once the chocolate melts,
concentrate on the flavors that are enveloping your tongue. Melting will
release more volatile compounds for you to smell. Close your eyes, take
notes, enjoy this moment of bliss, and bask in contentment. Texture can be
the most obvious clue about the quality of a chocolate. Low quality
chocolates will have a grainy almost cement-like texture.
10.Step
Now the chocolate is nearing its finish. Ask: what does this remind me of?
How has the flavor evolved?
Is the chocolate bitter? Dry? Heavy? Light? Was the texture smooth or grainy? Do any
changes in texture and flavor occur? Take note of how the chocolate leaves the
palate. Is there a strong reminder lingering in your mouth, or does it quickly
vanish? Note any metallic or unpleasant flavors in the finish. This is a sign
of stale or lower quality chocolate. In the end, you would able to tell. Which categorise of this dark chocolate belong to, dark chocolate 66%, dark chocolate 72% or dark chocolate 85%?
11.Step
Repeat the process with
a different chocolate with different wine.
The
comparison will highlight the subtle flavor notes in each chocolate. Be sure to
cleanse your palate thoroughly before tasting each different chocolate. There are few type of wine you might try it.
12.Step
To pair with right wine
- To Pair lighter chocolates with lighter wines; darker chocolates with full-bodied wines.
- Any dark chocolates pair well with Zinfandel, Syrah, Tawny Port, Armagnac and Cognac. Cabernet, Pinot and Sangiovese reds need to be well-aged to suitably pair with darker chocolates.
- It is highly recommended pairings with milk chocolates include Merlot, Riesling, Sauvignon Blanc and Dessert Wines.
- If you are into white chocolate, try a muscat.
To be honest, I am a chocoholic for one year experience. After been a SEO Strategist. I have found out so many valuable information for chocolate. Thus, I started writing blog to share my feeling and experinces to get chocolate here and there. Normally, I will get one bar dark chocolate in alternative week in different store.
Let's try Mokaya 66% luxury dark chocolate Malaysia, Meybona Organic 72% Dark Chocolate, Lindt, Bendicks Chocolate Mint Crisps, Royce Bitter Nama Chocolate, Cupido mint chocolate sticks Germany.
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