Chef R. W. Miller wrote:
> 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/>
>
>
>
So.... I guess a fist full of white chocolate truffles and a fist full
of dark chocolate truffles in the other hand.... washed down by
budweiser would be crude?