How to enjoy fine chocolate
Chocolate should have no more than a handful of ingredients.
Cocoa beans, sugar, milk powders, vanilla and emulsifier.
Things to avoid
Vegetable oil - it used to replace the food fats of cocoa butter.
Vanillin - is a synthetic substitute
The surface should be shiny and satin like.
No gret steaks or bloom
Rub chocolate lightly with your fingers to release the aroma.
Breathe in, Breath out
Is the aroma?
Floral
Fruity
Nutty
Grassy
Woody
Place a piece of chocolate in your mouth and wait a few seconds. Let it melt and move around your mouth.
Experience the mouth feel.
Does it melt smoothly and evenly with no waxy texture?
Chew the chocolate to expand the surface area and to release the second layer of flavours and aroma.
Roll around the tonuge to experience the full range of flavours by triggering the four taste zones.
Sweet and Salty (tip)
Sour (sides)
Bitter (back)