Everything you need to know about chocolate tasting

Alles, was ihr über Schoko-Tastings wissen müsst
"Eat chocolate? Can I!" We have no doubt about that. But so that you can taste and describe the nuances and aromas of the chocolate even more finely, we give you a few tips for a professional chocolate tasting. Whether as a (virtual) event with good friends or as a little taste break in between ... happy tasting!

Don't eat! Enjoy!

Chocolate should not be chewed! Instead, place a small piece of the chocolate on your tongue and slowly let it melt. You can also tickle it lightly with the tip of your tongue and slide it back and forth over your tongue. Sounds silly? Try it, you will taste the chocolate much more intensively. Why? Because people and chocolate complement each other perfectly: Chocolate melts at body temperature. Melting also melts the cocoa butter, which in turn brings out the different flavors. If the cocoa butter is chewed, it cannot develop its full power and you miss out on a lot.

Bitte nicht kauen! Schokolade solltet ihr genießen ;) ©Unsplash Please don't chew! You should enjoy chocolate ;) ©Unsplash

Neutralize taste

Professionals drink water during chocolate tastings - also with a dash (!) of apple cider vinegar - to neutralize the taste between the chocolates. However, the strong inherent aromas of drinks such as coffee could distort the taste. As a neutral snack, we can recommend spelled sticks or a piece of apple, for example. Also highly recommended is polenta without spices , but it should be prepared in advance.

Water to neutralize the chocolate tasting ©Unsplash Water to neutralize the chocolate tasting ©Unsplash

Take your time

Eating chocolate wants to be celebrated. It makes sense to take your time, especially when trying several good chocolates. Because the flavors of the chocolate can still have an effect in the mouth long after consumption.

More time also means more chocolate enjoyment More time means more enjoyment ©Unsplash

✅ Look behind the scenes

A chocolate tasting gets really exciting when you take a look behind the scenes: where do the cocoa beans come from? Who made the chocolate ? What are the values ​​and visions behind the chocolate manufactory? How do chocolates from different regions of a country differ? We promise you: the chocolate tastes even better when you remember the love and care that went into making it.

What are the stories behind the chocolates? ©Unsplash What are the stories behind the chocolates? ©Unsplash

✅ Use all your senses

Tasting is not just tasting! Look at the chocolate. Is it matte or glossy? Is it already beginning to melt under your fingers? How does it sound when it breaks? What does she smell like? Only then does the actual tasting begin: if you like, let the base notes take effect with your nose held closed (and pay attention to what you taste when your nose is closed. Probably: nothing!). Then take a deep breath, now with a clear nose, and taste the other aromas of the chocolate. Keep your eyes closed so you can fully concentrate on tasting. In ourchocolate tasting workshops in Berlin there are even specially made Theyo eye masks for this “Blind Tasting” – in a bear look, of course. 🐻

Use all your senses for maximum taste when tasting chocolate ©Unsplash Use all senses for maximum taste ©Unsplash

✅ Write down impressions

We know from our own experience: after the third piece of chocolate at the latest, you can only vaguely remember the great aromas of the first one. So take notes! It would be a shame if your impressions were immediately forgotten. In addition, writing it down intensifies the process of tasting. It is best to have a pen and paper ready for this before you start. By the way: if you sign up for our newsletter, you will receive a tasting kit. #justsayin

The "alpha and omega" of chocolate tasting: take notes The be-all and end-all when tasting chocolate: take notes ©Unsplash

✅ The right vocabulary

Like wine connoisseurs, you too can score points as a chocolate taster with professional vocabulary! For example, if the chocolate melts particularly tenderly, it has a "soft melt". When it's high in acid and the tongue contracts, it's called "astringent." The sound made when the chocolate is broken is called a “snap”. In the case of well-processed - well-tempered - chocolate, the snap should be clearly audible and clear.
The vocabulary is set and the taste buds are ready to go? We have the ultimate tool to help you put your feelings into words: our Theyo Aroma Wheel.

Theyo aroma wheel - essential for chocolate tasting Theyo aroma wheel - essential for chocolate tasting

Now all you need is the right chocolate for the chocolate tasting? No problem, we have already prepared something 😉.

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