The chemical compounds of the chocolate flavor are complex, numerous and tasty! Dark chocolate, in particular, has a great variety of flavors, aromas and textures. Unlike milk, it does not contain powdered milk and has a higher percentage of cocoa. These factors give it an intense, rich and bitter flavor, which varies widely from one product to another. By learning to taste it and find a high quality one, you can enhance your tasting experience.
Steps
Part 1 of 2: Exploiting all the senses
Step 1. Cleanse the palate
Make sure you don't have any residual aftertaste from the previous meal in your mouth; this allows you to appreciate all the complex flavors of dark chocolate.
To do this, drink some water, eat an apple or a loaf of bread, or chew a piece of ginger
Step 2. Examine the color and surface of the chocolate bar
The good quality one must be smooth, without imperfections and uniform; if it is stale, it is covered with an opaque patina composed of the fats that have surfaced. Observe its color and make sure it is uniform along the entire bar.
The hue varies according to the roasting process of the cocoa beans and their variety; it can have shades of pink, purple, red or orange
Step 3. Break the bar in half
Pay attention to the sound it makes, the high quality dark chocolate, with a high concentration of cocoa, breaks sharply with a firm snap; look at the smooth, slightly angled edges along the parting line.
Step 4. Smell it
Hold it close to your nose and inhale deeply. Aroma is an important component of flavor, it spreads to the other senses and enhances the various gustatory components.
Step 5. Rub it
Touch the surface lightly with your finger. Quality chocolate is smooth, free of indentations, bumps or other imperfections; it should also melt a little in contact with body heat. This step favors the release of some aromas and makes the flavor more intense.
Step 6. Don't chew it
Put a small piece in your mouth, but do not chew it immediately, otherwise the bitter flavors, which are characteristic of the dark one, will come out; just break it lightly into small pieces, just enough for them to start melting on their own. The cocoa butter begins to melt and masks all the bitter notes.
Step 7. Pay attention to the consistency
As it melts in the mouth, evaluate its texture and tactile perception on the tongue. High quality products are "velvety", while poor ones are waxy, greasy or grainy.
Step 8. Focus on the flavors that are released as the chocolate melts
Are they similar to perfumes and aromas? Do they change as the product melts and continue to "fill" the whole mouth? Pay attention to the strongest and most persistent flavors.
Step 9. Write down your considerations
As you continue to taste more and more chocolate, consider writing your observations and reflections in a notebook. Do it as soon as you have tasted the bar; by taking note of the taste sensations, you can better estimate the flavors, textures and types of chocolate you like best!
Part 2 of 2: Finding a Quality Dark Chocolate
Step 1. Buy it
Go to a grocery, candy store, or find an online retailer to stock up on a good selection of different dark chocolates. The local supermarket certainly displays the most common brands on the candy shelves; a specialty store or food market offers a wider variety to choose from, while an online retailer gives you access to excellent products sourced from around the world.
Step 2. Read the ingredients list
The next time you go looking for a new bar to try, take a few seconds to read the labels of the various products; choose the one that lists fewer ingredients.
- The list of those of quality dark chocolate should include cocoa or cocoa mass among the first items; cocoa mass is a mass obtained by grinding the seeds and does not contain alcohol.
- The list should also contain cocoa powder, seeds and cocoa butter.
- Typically, sugar is added to balance the bitter taste of the natural product. When opting for dark chocolate, make sure that sugar isn't the main ingredient.
Step 3. Check the percentage of cocoa
Many products report its concentration on the front of the package; the value describes the quantity of pure product that was used to make the bar. A quality product generally has a percentage equal to or greater than 70%.
The one with at least 70% cocoa is rich in antioxidants, it helps to lower cholesterol and blood pressure
Step 4. Buy chocolate from fair trade circuits
When choosing a product, make sure it is manufactured and sold by companies that operate ethically, meaning that they guarantee safe wages and working conditions for their employees. Furthermore, a company that devotes a lot of energy to support its workers probably produces better and better quality chocolate.
Step 5. Store it at room temperature
If you store it in the refrigerator, you may not be able to enjoy some of its flavors. When it is cold, it does not release all the aromas and taste notes as quickly as when it is at room temperature; moreover, it does not melt in the mouth immediately, reducing the intensity of the sensory experience.
Advice
- If you don't like dark chocolate, start with a bar with a low percentage of cocoa, for example a concentration between 45 and 55%.
- If you have trouble sleeping, don't eat chocolate in the evening.
