the fickle tongue & the art of tasting

Though most of us have our familiar favorites there is an adventure waiting to be had when it comes to chocolate. Because raising, cultivating, handling, and processing cocoa shares many similarities to the growing of grapes and the coffee bean it can be examined, tasted, and shared in much the same way as fine wines and gourmet coffees. This is where the adventure comes in. Take some time to explore chocolates and cocoa products that are produced in different parts of the world and soon you will find yourself enjoying chocolate on a whole new level.

Here are some tips:

Break off small portions and let it warm up a bit in your fingers or hand. Let the cocoa butter begin to melt. Its a happy coincidence that cocoa butters melt at body temperature. This has many effects on the chocolate in that it releases subtle aromas and flavors that are trapped in the cocoa butter when its solid.

Take the time to smell the chocolate. What does it remind you of? What familiar smells can you identify?

Now let the chocolate melt in your mouth. Because you have already enjoyed the chocolate through your nose your palette is ready to find even more characteristics of the chocolate.

Take notes and soon you will find that you’re able to identify wines, coffees, teas and other foods that are perfect companions. Slow down, enjoy the ride, and revel in all the chocolate goodness.

Ask any of us here and you will find that we all have our favorites and love talking about our own chocolate adventure.