Chocolate Flight Tasting Tips

Before and between each tasting of different chocolates, we recommend cleansing the palette with lukewarm or sparkling water, or a cracker.

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5 senses are involved in chocolate tasting:

 

SEE

First of all, note the sheen and color.

 

LISTEN

Brake off a piece and listen to the “Snap”

 

SMELL

Slowly and deeply inhale the fragrance of the chocolate

 

FEEL

place a small piece of chocolate on your tongue. Explore it’s texture

 

TASTE

As the chocolate melts in your mouth, notice the aroma and taste that appear as the melt progresses.

 

Examples for aromas and tastes that can be found in chocolate: floral, fruity, caramel, nutty, tobacco, leather, raisin, cherry, berries, citrus, bitter, astringent, jasmine, roses, spices… or anything else you taste on your palette!

 

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