Tasting Chocolate Like a Pro

You do not need a trained palate to taste well — just a little attention. Try this with any two bars side by side and the differences jump out.

The five steps

• Look — a glossy, even surface suggests careful tempering.
• Smell — break a piece and inhale; note fruit, nuts, roast or spice before tasting.
• Snap — good chocolate breaks with a clean crack, not a soft bend.
• Melt — let it dissolve on your tongue; do not chew. Notice how the flavour opens and changes.
• Finish — what lingers after it is gone, and for how long? A long, clean finish is a sign of quality.

Pair, don’t mask: dark chocolate loves espresso and fresh orange; milk chocolate suits masala chai and cold milk. Match the intensity of the drink to the bar.