A chocolate lover’s guide

When asked how to taste chocolate the most important word to remember is TASTE.

Having said that, when tasting anything but especially chocolate it is vital to use all 5 senses. Sight, Sound, Smell, Taste and Touch. Each in turn will gives you hints to what you are about to try and hugely impact that ever vital fourth sense.

It is vital to use all the senses when tasting. Sight, Sound, Smell, Taste and Feel.


Sight can means many things. Chocolate if we were to pick a colour would be brown but when you line up a range you will soon see a huge array of variants and hues. A reddish note can give you some indication to the origin or species of bean, the lightness of hue can give you some indication of percentage. One thing that will always stand out is the shine, this will give you a clear indication that the chocolate has been correctly tempered and is ready to eat.


During tasting we talk about a good, clean snap. This is where you snap the bar next to your ear and should hear a clear crack as the tempered cocoa butter crystals snap. If your chocolate has dull thud this shows often that the chocolate has been mixed with other fats or badly tempered so not a good start.


Smell is hugely important when it comes to taste. Over 80% of everything we taste comes from the smell and not the taste on the pallet. Treat the chocolate like a fine wine a quick sniff will give you a good overview of what to expect before a deep full smell to get a full idea of the flavour. It may surprise you the difference between the two.


After you have made yourself wait this long enjoy it remember to take your time really think about the flavours you get and roll the chocolate around your mouth, breathing through your nose throughout as this will add aromas. Experts will always tell you to let the chocolate melt naturally but as you have snapped your chocolate try it both ways. See the difference between eating a piece of chocolate and tasting. Once again you may be surprised by how the FLAVA develops or completely new FLAVAs you never knew you discovered.


Often forgotten but so important when talking about tasting. Your mouth and lips are full of nerve receptors and as such is hugely receptive to touch (just think of the tingle of a chilli or the pain of biting the inside of your cheek!). When tasting think how the melt of the chocolate feels detects the graininess of the chocolate, if there are inclusions how easily and pleasurable is it to break them down in the mouth? What flavours expand or contrast as you do so?

Remember all tasting is subjective, no one has ever tasted something the exact same way as you have.

The combination of your own experience, your cultural understanding of those FLAVAs, your emotional responses to those flavours, these all combine to give your unique perspective on taste.

Most of all, Enjoy it!

Take a look at our wide range of chocolates – go on get tasting – https://flavaand.co/?s=chocolate