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How to Taste with Intention
How to taste with intention:
The chocolate bar should be room temperature (70F)
Start with the highest cacao percentage and work to the sweeter bars
If tasting several at one time, use a palate cleanser such as crackers, soda water, green apple, or lemon water between different bars
Look the color of the chocolate, is it reddish brown or dark brown?
Is it shiny? Are there white patches? This could indicate fat separation from the cocoa and will likely make an off-texture
Break off a small piece - what do you hear? It should have a nice snap if tempered well
Smell the chocolate
Taste it - let the piece melt slowly on your tongue. What do you taste right away? What happens as it melts? What flavors linger after the chocolate is gone?