The Art of Chocolate Tasting
Like wine, chocolate has complex flavors waiting to be discovered. This guide will teach you how to fully appreciate fine chocolate.
Before You Begin
- Temperature: Chocolate should be at room temperature (65-68°F/18-20°C)
- Cleanse your palate: Drink water or eat plain bread between samples
- Environment: Taste in a neutral-smelling space
- Storage: Keep chocolate in a cool, dry place (not refrigerated)
The Tasting Process
1. Look
Examine the chocolate’s appearance:
- Color: Should be consistent, from light brown to deep mahogany
- Shine: Quality chocolate has a glossy sheen (good temper)
- Surface: Should be smooth, no white streaks (bloom)
2. Listen
Break the chocolate:
- Snap: Quality dark chocolate makes a clean, sharp snap
- Milk and white chocolate have a softer break
Quality Indicator
A clean snap indicates well-tempered chocolate with proper crystalline structure.
3. Smell
Inhale the aromas:
- Primary: Cocoa, roasted notes
- Secondary: Fruits, flowers, nuts, spices
- Tertiary: Earth, tobacco, leather
4. Taste
Let the chocolate melt on your tongue:
| Aspect | What to Notice |
|---|---|
| Texture | Smooth, gritty, creamy |
| Melt | Fast, slow, even |
| Flavors | Fruity, nutty, earthy, floral |
| Sweetness | Level of sugar |
| Acidity | Brightness, tang |
| Bitterness | Intensity, quality |
| Finish | Length and complexity |
5. Savor
Notice the aftertaste:
- How long do flavors linger?
- What new flavors emerge?
- Is the finish pleasant or harsh?
Cacao Percentages
| Percentage | Description |
|---|---|
| 35-50% | Milk chocolate |
| 50-65% | Semi-sweet |
| 65-75% | Bittersweet |
| 75-85% | Dark |
| 85%+ | Extra dark |
Tasting Vocabulary
Fruity: Berries, citrus, tropical fruits Nutty: Almond, hazelnut, peanut Floral: Rose, jasmine, violet Spicy: Cinnamon, pepper, clove Earthy: Mushroom, forest floor, leather
Fun Fact
Fine cacao can have over 600 flavor compounds, more than wine!
Next Steps
- Explore our Chocolate Database
- Take the Chocolate Quiz
- Learn about Bean-to-Bar Chocolate