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Choco-Story
 
Demonstration Our recipes Old recipes
Recipes for chocolate drinks Recipes from Mexico
  Demonstration

Demonstrations are organized all day long.
You will be able to see how chocolate is tempered to make it shiny and tasty.

Degustation

There's a chance to taste different chocolates.
Children in particular have a wonderful time



Chocolate tasting etiquette

  • Tasting should occur in the morning when your sense of taste is at its sharpest
  • Tasting amounts should be small to avoid over-indulgence and overpowering your taste buds
  • When sampling, begin with white and milk chocolate before venturing into the intense flavours of dark chocolate
  • Always clean your palate with water(at room temp.) or flavourless crackers between tastings
  • Limit your tasting to six different pieces to ensure your palate continues to sense the subtle differences in the chocolate
  • There are 5 different categories used to rate chocolate.
  • Aroma
    • The sense of smell makes up a large part of the sense of taste, thus indicating how chocolate will taste
    • All chocolate has the basic “chocolaty” aroma, but other common aromas or “notes” that can be found include earthy, spicy, tobacco, licorice, grass, citrus, and even cheese !

  • Look / Snap
    • Good chocolates often have a redder appearance rather than black
    • Grain should be fine, preferably without air bubbles
    • Surface should be smooth with a silky sheen
    • It should break with a clean, crisp snap, not too brittle or too soft.

  • Taste
    • The flavours will evolve, initial bursts, slow developers, and hidden notes
    • It is best to first let the chocolate slowly melt on the tongue to release the initial flavours and slow developers, and then munch the chocolate to reveal the hidden notes
    • Roll the chocolate around the tongue to reach the four zones. The top senses sweet, the sides sense salt and sour and the back senses bitter
    • Flavours are commonly described in terms of earthy, citrus, dark tans, tobacco, toffee, caramel, milk, coffee, nutty …
      the list can go on and on !

  • Melt
    • Chocolate melts at a temperature that is close to our body’s temperature… which is why it melts in our mouths !
    • It should be smooth and velvety, never sticky, waxy, or sandy in the mouth

  • Length
    • A good chocolate is revealed in its length, the aftertaste that lingers on after the chocolate is eaten
    • Poor quality chocolate quickly turns bitter and metallic in the mouth
    • Good quality chocolate tastes good in the mouth a long time after eating.