Most chocolate tasting guidance and techniques will urge you to buy and taste only the best and finest quality chocolate. We’re all different and we all have different tastes so what’s most important is that you buy the sort of chocolate that you enjoy most. If you’re milk chocolate devotee, for example, buy a selection of several brands and see how they compare.
Percentage / darkness
The main ingredient in chocolate is derived from cocoa beans. If you study the ingredients information on the packaging you will find the percentage of cocoa solids used in the chocolate. The higher the percentage the more bitter the chocolate will be. As a general rule, darker chocolate contains a higher percentage of cocoa solids.
Chocolate that has a minimum of 60% cocoa solids is described as semi-sweet. The percentage you choose is a matter of taste.
Chocolates that are above 80% tend to be quite bitter and may not appeal to casual chocolate lovers.
Basic tips
Below are some basic techniques to help you get the most out of whichever chocolate you choose to taste:
Start with a clean palate: if you eat something very sweet before eating chocolate, your taste buds won’t be able to pick up the sugary flavours of the chocolate and the result is that the chocolate will taste bitter. Similarly, if you have something very bitter, like coffee, before eating chocolate the chocolate may taste overly sweet or weak in flavour. Drink some water, in particular, hot water, before eating chocolate to clean the palate.
Limit the number of chocolates you’re tasting to 6-8 different varieties: if you’re hosting a chocolate tasting party allow 2 small cubes of each chocolate for each person. If you’re tasting a range of chocolates with different cocoa percentage content start with the lowest percentage and work your way up to the more intense flavours – white chocolate, milk chocolate and then the darker varieties.
Slowly does it: take your time and allow the chocolate to melt in your mouth – that way you’ll maximise the flavour and allow the texture of the chocolate to come out.
Take off the chill: chocolate is best enjoyed at room temperature or slightly above - it’s only when the chocolate warms up and begins to melt in the mouth that you can appreciate its flavours. Drinking hot water before tasting each different chocolate variety not only helps to clean the palate but also warms the mouth, delivering more instant results and tantalising pleasure to your taste buds!
Hosting a chocolate tasting party can be a fun way of getting together with friends and sharing and contrasting your experiences.
How do you eat yours?