Chocolate Tasting Etiquette

Preparation: Before sampling the chocolate, clean the palate by taking
several sips of water. Make sure the product has been stored at room
temperature (approx. 64-68 degrees Fahrenheit), in as little humidity as
possible. Eliminate all distractions, including radio, television,
newspapers, books, or loud music.

- The chocolate tasting should begin with subtle milk flavors, such as white
and milk chocolate, before venturing to the intense flavor of dark
chocolate.

Appearance: Examine the chocolate. The surface should be unblemished. The
surface should be smooth with a silky sheen. The color can range from the
ivory of white chocolate to the deep espresso-brown of dark chocolate.

Aroma: Inhale the chocolate aroma. Identify the clean, milky fragrance of
white and milk chocolate and the bittersweet aroma of dark chocolate.

Textu Take a small bite and notice how the chocolate feels on the tongue.
Quality chocolate should feel firm and have a "clean melt", with nothing
sticky, waxy, or sandy to stick to the roof of the mouth or cling to the
tongue, then melt away like butter.
Tests: Eat the chocolate slowly and try to distinguish the different flavors
of the chocolate and its fillings. Experience how the taste changes as the
chocolate melts away.

-The second step is to roll the chocolate around the tongue to make contact
with the four zones. The tip of the tongue senses sweet, the sides sense
salt and sour, and the back senses bitter.

Reflect and Repeat: After a moment reflect on the combination of taste ,
aroma, color and texture. Take a sip or two of water to clean your palate.
Continue eating the next bite slowly and consciously until the last trace of
aroma has disappeared.
-Be sure to limit your tasting to six different pieces in one sitting to
ensure your palate continues to sense the subtle deviations and differences
in the chocolate.
Enjoy
Chef R. W. Miller
Marriott Resorts & Hotels
"Scott" > wrote in message
...
> This is a somewhat academic question, but...
> I was wondering if there was a proper order in tasting chocolate like
> there is wine.
>
> I just picked up two bars each of Scharffen Berger and Valrhona, one
> each dark (~80%) and one each milk.
>
> I thought that if you tasted the dark first then the milk, the latter
> would taste overly sweet in comparison. Similarly, if the order were
> reversed, the dark's bitterness would be exaggerated. Should I just let
> a good amount of time pass between each sort?
>
> Also, what's the best way to clear the palate between tastings of the
> same sort/different brands of chocolate?
>
> --
> to respond (OT only), change "spamless.invalid" to "optonline.net"
>
> <http://www.thecoffeefaq.com/>