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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?
