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The Art of Tasting Chocolate |
The Swiss Master Chocolatiers at Lindt have dedicated over 160 years of passion to create the most luxuriously smooth and extra-refined chocolate masterpieces.
One secret is their art of chocolate degustation with the five senses which they would like to share with you. Learn the five steps of successful degustation by following the instructions below:
1. Make sure you neutralise your palate. If you are trying several varieties, neutralise your palate in between each tasting: with white bread, weakly brewed rose hip tea or mineral water. Before tasting, do not smoke or eat any highly spiced foods.
2. "From 0 to 100%" - Increase the cacao content. Important: Begin the tasting with the chocolate with the lowest percentage of cacao. Start with white chocolate, then milk chocolate and finally dark chocolate. Gradually work up to high-percentage varieties.
Chocolate is best tasted in a calm atmosphere so that you are able to concentrate on your senses. In the following we will explain the main principals
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1. See
The first impression is also important when it comes to chocolate tasting.Therefore, you should first pay attention to the chocolate's appearance - colour, an even structure and sheen. Good quality chocolate has a lustrous shine to it.
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2. Touch
Now you can assess the structure of the surface (from smooth to rough or grainy). Good quality chocolate should begin melting the moment it comes in contact with body temperature.
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3. Listen
Hold a piece of chocolate to your ear and break it. Pay attention to the noise it makes: it may be distinct or rather dull. High-quality unfilled chocolate breaks with a distinctly perceivable cracking sound. The edge of the break is smooth and without crumbs. A clean “crack” with smooth edges is a sign of good quality.
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4. Smell
You can use your nose to perceive the chocolate's many aromas:
You can either inhale its scent by holding a piece directly under your nose or you can let the chocolate melt in your mouth, breathe out and then inhale the aromas.
Take the time to breathe in the rich fragrances. What can you identify? Fruit, caramel, honey, spices?
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5. Taste
We now come to the most intense experience of chocolate tasting:
Let a piece slowly melt in your mouth. Spread the chocolate with your tongue to bring it in contact with your taste nerves. Just heavenly!
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