Tasting Solid chocolate

Look at the surface of the chocolate. It should be smooth and glossy. Now savour its aroma – this will vary greatly depending on the type of the chocolate. Chocolate made from good quality cocoa beans can have floral, fruity, nutty, grassy, spicy, sweet and woody aromas. Chocolate made from poor quality cocoa beans can produce a ‘rubbery’ aroma (caused by under-fermentation of the beans), ripe fruit (caused by over-fermentation of the beans) and staleness (caused by mould on the beans).

Snap off the chocolate. It should make a clean, crisp snap. Place a piece of the chocolate in your mouth and wait a few seconds. This will allow you to taste the immediate flavours and aromas. Notice the feel of it on your tongue (called ‘mouth feel’) – it should feel firm and melt ‘cleanly’, without a waxy, sticky or grainy texture.

Tasting Filled Chocolates

Chew the chocolate to expand the surface area and release the second level of flavours and aromas. By rolling the chocolate around the tongue you will experience the full range of flavours by triggering the four taste zones – sweet and salty (tip of the tongue), sour (sides) and bitter (back).

Place the chocolate in your mouth and allow it to melt for a few seconds. This will release the first flavours and aromas.

Chew the chocolate to blend the filling and the coating. Now let it melt slowly in your mouth and enjoy the lingering tastes.

Alcohol and chocolate

Wine is easily overpowered by chocolate, so it is important the wine has a strong single-note aroma, to withstand the strength of the chocolate flavour.

Port and dessert wines (such as Marsala or Muscat) work well. For red-wine lovers, cabernets are a good alternative; they contain a hint of cocoa, as well as spices, but avoid the more oaky ones, as they will inhibit the flavour of the chocolate. Fruit wine also works well with dark chocolate.

Rum can work well with ganaches and pralines, while cognac and armagnac suit dark chocolate or centres that are not sweet.