To the chocolate conniosseur, tasting chocolate is an art.

Like a good red wine, allow the chocolate to come to room temperature of around 20 -25 Celsius, or 68 -76 Fahrenheit. Chocolate should be eaten slowly, in small amounts, for it brings most pleasure when eaten properly.

Plain Chocolate

Place the chocolate in your mouth for a few moments to savour the primary flavours and aroma. Then, as you bite gently, chew it slowly to release the secondary aromas. Let the chocolate rest against your palate and the sides of your mouth to experience the full range of the flavours. Enjoy the lingering taste as the chocolate slowly melts in your mouth. Finally, swallow.

Filled Chocolate

Allow the chocolate to sit in your mouth for a few moments, again to release the primary flavours and aromas. Then chew it gently - at least five times - to mix the chocolate and the filling. Now allow the mixture to melt slowly so that you experience a new range of flavours created by the mingling of the filling and the chocolate. Allow the taste to linger before swallowing.

After a Meal

Chocolate is an ideal way to finish a meal, but don’t combine chocolate and wine. They don’t mix. The lingering intensity of the chocolate will compete with the flavour and aroma of the wine.

Chocolate is truly a food of the gods.

Tags: chocolate