Six Steps To Taste Testing Your Chocolate

Six Steps To Taste Testing Your Chocolate

There are no rules that can clearly define whether or not you will like chocolate. It’s just a matter of taste! And remember Chocolate does not discriminate, chocolate loves everyone and there is a chocolate for everyone. 

Six Steps For Chocolate Taste Testing

Just so that you can gain insight into what makes one chocolate more quality than others, today we will cover the topic of tasting it. Can you imagine those lucky ones whose daily job is eating chocolate? Learning from them requires mastering a few to enjoy the flavours of chocolate as much as possible. As with tasting any other product, it is essential not to limit your senses and be prepared for some combinations that would never occur to you. Dare to try different combinations because you can never know what’s around the corner. That is why we are addressing this topic today.

In just six steps to what is best to enjoy your favourite chocolate. Ready?

STEP NUMBER 1 – APPEARANCE

Before tasting chocolate, it is necessary to first determine its colour and glow Depending on whether it is milk, white or dark chocolate, it should have a bright tone and high gloss that is best observed with dark chocolate.

What does white trace on chocolate mean?

If you notice white traces on chocolate, then it means that fats or sugars have migrated to the chocolate surface and left their mark. This phenomenon occurs as a result of changes in temperature or humidity during the production or storage of chocolates.

Why does chocolate have holes?

If the chocolate has holes, it means that it has trapped air during the moulding process. Visually it isn’t adorable, but, especially with handmade chocolates, it happens.  Yes and it even happens to the big company's short conch chocolate, or a change in ingredients can also cause a reaching with holes forming in the chocolate, and if you have a creme centre this may cause some leakage as well.   

STEP NUMBER 2 – BREAK

Well-made chocolate should have a bright and clean break. That famous “snap” as we break the pieces of our favourite chocolate tells us that the chocolate is made correctly.  The snap basically tells you if the chocolate has been tempered well or not and can tell you even some of the big brands in New Zealand do not well tempered chocolate. 

STEP NUMBER 3 – SMELL

We break off a piece of chocolate and start to smell it. We need to identify the smell. Typical milk and white chocolate scents are vanilla and, of course, milky. The smell of black chocolate is more like cocoa, which is what we think of as chocolate. However, there is also an unpleasant smell with chocolate. Unfermented cocoa beans, for example, smell unpleasant and often resemble the smell of burning gum. Also, if the cocoa was stored where there was high humidity, it would develop an unpleasant odour such as grass or hay. Cocoa beans baked directly on fire will retain that typical smoky smell of chocolate.

STEP NUMBER 4 – TEXTURE

After the scent, chocolate should be tasted. Before defining the exact taste, it is necessary to determine the texture of the chocolate. When analysing compositions, you need to answer the following questions:

How does chocolate melt in your mouth? Is it melting fast or slow? Is the chocolate smooth or “floury” inconsistent?  Even at room temperature chocolate should not melt if you hold it close to your body it should not melt either, again this would indicate a tempering issue. 

STEP NUMBER 5 – TASTE

The following is the most beautiful part, enjoying the chocolate vinegar. Here you should pay attention to the stages, start, middle, and end. There are four primary flavours (some say five, including so-called “umami,” but this does not apply to chocolate):

1. Cute: On top of your tongue

2. Acid: along the fronts of your tongue

3. Salty: along the back of your tongue

4. Bitter: On the back of your tongue 

The most common terms used to describe flavours are:

– Fruits (citrus or berries),

– Dried fruits (dried grapes, dried plums, dried red fruits …),

– Floral or spicy,

– Ground or mushroom flavour,

– Caramel or caramelised sugar,

– Dairy (sweet, sour cream or cheese),

– Nuts (doctor, almond, macadamia nut …), etc.

STEP NUMBER 6 – CONCLUSION

Give it a go!! And remember Chocolate is for everyone, please don't feel like you have to be a craft snob or you are not good enough to try this, have fun with it because chocolate is meant to make people happy. If you can't make a chocolate brand that does not put a smile on peoples faces or make them happy you added in the key ingredient "love". 

Our Taste Tester Reviews are 100% Authentic and can be review on our site under reviews. www.meganfairley.co.nz

M xx Chocolate Queen 

 

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