How to Taste Chocolate

Cold weather, hot weather or something in between: chocolate is always in season. Italian chocolate is a multi-sensory experience, and a tasting is the best way to get the most out of it. Choose an assortment of chocolates, find a peaceful place and work through the steps below. Better yet, gather a few friends and host a tasting.

Prepare

1. Test the temp. Cold chocolate masks flavor, so let it reach room temperature before tasting. Don't let it get too warm, for obvious melting reasons.
2. Cleanse your palate. Drink a glass of sparkling water so your taste buds are fresh.

Use your eyes, hands and nose

3. Look. Good chocolate has a radiant sheen. If it looks dull, it was not molded well, though this won't affect the taste. Observe the color too: browns run from the lightest pink to a nearly black hue, and the shade hints at the flavor.

4. Touch. Run your fingers across the surface and consider the texture, from smooth or grainy to creamy or dry.

5. Smell. Aroma is an important part of flavor. Note the chocolate's profile and it will add another dimension to the tasting.

6. Snap. Break the piece in half. A clean "snap" means the chocolate is ready to eat. A dull "thud" means it is likely too warm or was poorly tempered.

Taste and evaluate

7. Taste. Place the chocolate on your tongue and let it melt slowly, so the cocoa butter coats your taste buds. Then chew once or twice to release more flavor. Chewing right away can let astringency or bitterness overwhelm your palate.

8. Evaluate. Study how the aroma and flavor came together: bitter, sweet, light or heavy? Consider how these factors, along with the texture, change as the chocolate melts. When it is gone, notice whether the flavor lingers or finishes quickly. Then savor it. That is the point, after all.

9. Repeat. Taste a variety of chocolates to find the differences and your favorites. Tough task, but someone has to do it.