The Tasting Test: Good Quality Chocolate vs. Poor Quality Chocolate?
Chocolate experts have developed a simple methodology for chocolate tasting that involves all 5 of your senses!
Observe the gloss of the chocolate, a good quality chocolate would have a shine or gleam finish. For good quality dark chocolate, the chocolate should have a tinge of reddish-brown.
A dim snap means that your chocolate is at the right temperature for tasting. If the snap is too “distinctive” and dry, then your chocolate is still too cold for consumption and should be left for another minute or so.
How quickly the chocolate melts between your fingers will tell you how much cocoa butter is in the chocolate. The quicker your chocolate melts, the more cocoa butter the chocolate has, giving you a more luxuriant mouthfeel!
Before tasting your chocolate, give it a good sniff. A good quality chocolate tends to have a strong and distinctive chocolatey aroma.
Let the chocolate melt on your tongue. If the chocolate feels full, velvety and “buttery”, it is probably a good quality chocolate. Poor quality chocolates tastes grainy and chalky, or have a “synthetic” sweet taste.
Good quality chocolates also have a slightly higher acidity and a more complex flavour profile than poor quality ones. A complex flavour profile means that you could also taste some of the natural cocoa liquor flavors in the chocolate such as whether it tastes nutty, acidic, fruity, floral and/or astringent.
The Chocolate Space did a tasting of three types of chocolate, which could be easily found at a supermarket:
– a 70% Lindt Excellence 70% Cocoa Dark
– a Green & Blacks (G&B) Dark 70% Cocoa
– a Nestle Semisweet Baking Chocolate Bar
Can you tell which chocolates are the better quality ones?