Sit down somewhere where you’re comfortable and won’t be interrupted. Curl up in an armchair with some nice music playing, or sit at your kitchen table looking out at the backyard — whatever makes you feel cozy! Some experts recommend not having any distractions whatsoever, including music, so that you can completely dedicate your senses to tasting the chocolate.
If you’re having a few different types of chocolate, have a glass of sparkling water nearby so that you can sip it and cleanse your palate in between chocolates. It’s helpful to wait a while between tasting different chocolates so that the flavors don’t mix on your palate. While waiting to try the next chocolate you can have a sip of sparkling water and make some tasting notes.
If the chocolate feels cold, wait to eat it until it’s room temperature. The colder the chocolate is, the more difficult it will be to taste all of its flavors.
If you’re eating a chocolate bar, now is the time to snap a piece off from it. This will release more of its chocolatey smell. [3] X Research source
You can use your teeth and tongue to break the chocolate into small pieces and spread them across your tongue. This is more commonly done with truffles than chocolate bars. With a chocolate bar, you may just want to hold it to the roof of your mouth and let it melt for up to 30 seconds before moving it around your mouth. [5] X Research source
As you move the chocolate around your mouth, pay attention to how it tastes. It may be sweet, salty, bitter, acidic, umami, or a combination. [6] X Research source For example, a mango chilli truffle melted in the middle of your tongue might start with a strong mango flavor, then move to a tequila flavor, then chilli, with the chilli spice hitting the back of your throat as you swallow the chocolate. [7] X Research source
Inhaling in this way is called “aerating the palate” and helps stimulate your sense of smell at the back of your throat. [8] X Research source
Buy a nice notebook to write your tasting notes in. If you regularly taste other types of things as well (e. g. , wine and coffee), you could buy a notebook with multiple sections. Some shops even sell chocolate tasting notebooks.
If you’re having a cup of tea with floral notes (e. g. jasmine green tea or a floral oolong), aim for a dark chocolate with floral notes. [10] X Research source If you’re having a Dragonwell tea or another type of tea with a nutty flavor, aim for chocolate that also has nutty notes — for example, an almond bark or dark chocolate with nutty tasting notes. [11] X Research source Earl Grey tea has pronounced citrusy notes and goes well with dark chocolate that also contains citrusy notes. [12] X Research source
Earthy teas (pu-erh, for example) go nicely with floral dark chocolates, while spicy teas such as Masala Chai black tea go well with milk or white chocolate. [14] X Research source Combine teas with “toasty” notes (e. g. Hojicha green tea or Wuyi Oolong) with sweet milk chocolate or chocolate caramels. [15] X Research source
Pair white chocolate with Matcha, Sencha, and Dragonwell teas. Pair milk chocolate with Dragonwell, Sencha, Darjeeling, Oolong, and Masala Chai teas. Pair dark chocolate with Assam, Keemun, Gyokuro, Oolong, Match, and Earl Grey teas.
Espresso roasts go well with dark chocolates, caramel chocolates, and chocolates with hints of nutmeg and cinnamon. French roasts go nicely with dark chocolates, chocolates with roasted almonds or hazelnuts, and any chocolates containing caramelized sugar. Dark roasts and dark chocolates generally go well together.
If the dark chocolate alone is too strong, cut it with a few squares of milk chocolate. Note that combining chocolate with milk reduces the health benefits of chocolate, as the milk reduces the anti-oxidant abilities of the cocoa solids.
Dessert wines like vintage-style ports, sweet sparklers,and robust reds are good choices, with the port being a classic choice. [18] X Research source Banyuls is a popular wine choice for pairing with both milk and dark chocolate. Recioto, Madeira, Barolo Chinato, Fernet, and Syrah wines are also popular pairing choices. [19] X Research source
When pairing scotch with chocolates, consider the flavor profile of the scotch that you’re drinking before choosing your chocolate. A plan dark chocolate with little sugar or added flavors will go well with a mildly smokey scotch. [21] X Research source
Rum goes well with chocolates that mimic the flavors of Tiki drinks such as tropical fruits, lime, ginger, nutmeg, allspice, and almond syrup. Aged rum with marzipan chocolates is also a great pairing. [23] X Research source A popular drink in the wintertime is a Peppermint Patty, which combines peppermint schnapps with hot chocolate. Sip a minty schnapps with a simple dark chocolate to recreate the flavor. If you don’t drink alcohol, you can replicate this with a strong mint tea.
Cacao beans are typically roasted and processed to make the solid candy, chocolate. Raw varieties of chocolate do exist too, however, and these are the healthiest.
Alkalized cocoa powder is also referred to as “Dutched”, “Dutch Process”, or “European Style” cocoa powder. It’s powder that has been washed with a solution that neutralizes its acidity. Alkalized powder is often darker than natural cocoa powder. [25] X Research source Alkalized cocoa powder often has a deeper, earthier chocolate flavor compared to the more mild, fruity, acidic flavor of natural cocoa. [26] X Research source
A study testing the health benefits of 70% dark chocolate found that it reduced blood sugar, lowered bad cholesterol, and increased good cholesterol. Another study found that it also lowered blood pressure. [28] X Research source Other studies have suggested that chocolate reduces the risk of blood clots, helps improve eyesight, boosts moods (no surprise there), and improves cognitive performance in the elderly. [29] X Research source
Shade-grown rainforest chocolate that has been allowed to naturally ripen is a safe choice for good-tasting, sustainable chocolate. [30] X Research source Fair trade chocolates will usually say so on the packaging. If you’re unsure, check the Fair Trade USA website for a list of all Fair Trade chocolate producers. [31] X Research source
Swiss, Belgian, British, and German chocolates are universally famous. Dark single-origin chocolates from Ecuador are also popular. [32] X Research source
