Chocolate > Health & Nutrition > Lifestyle in your Diet > Chocolate Tasting

Chocolate Tasting

An Introduction

Chocolate tasting began in England in 1847 with the creation of a “bar” form of chocolate, versus the traditional beverage variety which had been popular before that time. The art of chocolate tasting today is a steadily growing trend today, and chocolate connoisseurs liken it to wine tasting; an accurate comparison considering the two can be done simultaneously. The ultimate purpose of chocolate tasting is to savor the sweet, indulgent moment a taste of chocolate can bring, while expanding your chocolate repertoire.
With the huge variety of different brands, types, and origins of chocolate on the market today, it can be confusing to determine where to begin. Below is a table with common terms you might hear describing different components of a chocolate.

There are several different types of chocolate available for chocolate tasting. The United States Food and Drug Administration has defined these different types of chocolate and given certain types specific standards to identify and regulate chocolate production. For example, milk chocolate must be composed of chocolate liquor (at least 10%), cocoa butter, sugar, and milk or cream ingredients (12 %+) to be termed “milk chocolate”. Sweet chocolate is a blend of chocolate liquor (15 %+), cocoa butter, and sugar. Semisweet chocolate, also known as bittersweet or dark chocolate is made of chocolate liquor (35 %+), cocoa butter, sugar, and unsweetened baking chocolate consists of only chocolate liquor. White chocolate possess no nonfat cocoa solids, which is what gives it its pale appearance, and contains cocoa butter (20 %+), milk or cream ingredients (14 %+), and sugar.  [Link to Chocolate Standards]

How to Taste Chocolate

Before Tasting

• Select up to 6 different types of chocolate to taste
• Bring chocolate up to room temperature for tasting
• Provide information (name, origin, brand) for each chocolate sample
• Chocolate tasting pieces should be no bigger than ¼ inch by ¼ inch
• There are two different schools of thought when it comes to the order in which you taste the chocolates. Some recommend that you taste from light (least intense) to dark (most intense), while others recommend tasting from dark chocolates to light chocolates. Try both methods and see which you enjoy the most!

During Tasting

• As you prepare to taste, think about the following qualities of the chocolate.
• Appearance (shiny, even, coloration)
• Aroma (rich, flavorful, bland, scentless)
• Snap (crisp, dull)

• As you begin to taste do not bite into the chocolate, instead let the chocolate melt in your mouth and evaluate:
• Mouthfeel (grainy, waxy, creamy, smooth)
• Flavor (sweet, spicy, roasted, vegetable, fruity, nutty, floral, bitter)
• Aftertaste (strong, chalky, rich)
• Be patient, savor the flavor. Some flavors appear instantly while others may develop over a minute or so.

Between Tastes

• Cleanse the palate with water and white bread
• Write down your rating and thoughts about what you just tasted

Tasting Sessions
When it comes to selecting the types of chocolate you want to serve at your tasting party, the options are limitless. Be creative and have fun when selecting your different varieties! To get you started, here are some suggestions of classic combinations.

• Collection of % Cacao: The benefit of choosing a range of % Cacao chocolates is that as the percent of cacao rises, the amount of sugar in the chocolate will naturally decrease. This means that you will be tasting different types of chocolate such as milk and semisweet chocolate as well as varying intensities of these chocolates.
• Single % Cacao: By tasting different chocolates all at about the same % Cacao, you will gain a deeper appreciation and understanding of the subtle differences between similar types of chocolate. Remember, the higher the % Cacao, the stronger, or more intense, the taste typically is.
• Single Origin: Tasting single origin chocolates places the emphasis on the region of the world that the beans are from and the specific flavors associated with that region as opposed to the ingredient content. Major cacao bean producing regions include Central and South America as well as Caribbean, Africa, and the South Pacific.
• American brands versus European brands: This is a great way to compare the different techniques involved in chocolate making across the globe. Popular choices for this tasting session include English, French, Belgium, and American chocolates.
• One specific variety of chocolate: By selecting a single type of chocolate, such as bittersweet, you will be able to spend time differentiating different products based on the specific flavors, textures, aromas, and mouthfeels of your favorite type of chocolate.