With reference to tasting, I have heard that the sound the chocolate makes
when breaking is important too, there should be a crisp snapping sound to
emphasis the quality of the chocolate

--
kind regards,

Monica Robinson
"The Holdermans" > wrote in message
. com...
> 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?