chocolate:

How to Taste & Enjoy it

Fine dark chocolate, like fine red wine should be approached methodically. First, the palate must be cleared making sure no residual flavors are present. A tepid glass of water usually suffices. This will allow one to taste subtleties that may otherwise have been masked. Next, break off a large enough piece to coat the entire mouth, about two sugar cubes worth will do. When the chocolate is fractured, make sure it “snaps” away from the bar. This indicates quality both of the product and the process. Always taste at room temperature, as cold will dull taste senses. Note the broken surface of the bar. It should have a very fine granularity while the bar itself should show color hints of brown and orange. Smell the chocolate to find any hidden aromas. Now let the chocolate reach body temperature in your mouth. It should spread smoothly and evenly and without a hint of graininess. Once you’ve enjoyed this bite, make a mental note as to how long the tastes linger.