Recognising a quality chocolate

A good chocolate has a shiny, smooth texture in brown and mahogany colours. Milk chocolate is lighter depending on its cocoa content. When you break a piece of chocolate, the break should be clean. The cocoa fragrance reveals a deep flavour but not one that is overpowering. The chocolate is crunchy in the mouth and melts without thickening. Chocolate tasting

Ideally chocolate is tasted at a temperature of 20°C. Still water is the best drink for tasting chocolate. Natural sweet wines or eau de vie also go with chocolate very well. To fully appreciate your chocolates, it is preferable to start with a mild chocolate, then a stronger one and finish off with a fragranced chocolate. To be able to smell the aromas better, taste small pieces of the chocolate and let them melt gently in the mouth.