Chocolate Tasting Techniques

SEE… observe the chocolates sheen. A clean, shiny bar indicates a well tempered chocolate. Dark chocolate reveals a naturally higher shine.

SMELL… Your nose is critical to tasting chocolate, which can exhibit over 600 natural aromas. Cupping the chocolate in your hands can capture the concentrate aromas.

SNAP… Break off a piece of chocolate and listen to the “snap”. Chocolate with higher cocoa percentage generally has more snap.

SAVOUR… Place the chocolate on your tongue. Allow the chocolate to melt naturally. As you swirl it across your tongue, consider the progression of the flavours, the balance of sweetness, the texture, and the length of the finish. And remember, unlike wine tasting, chocolate is not something to spit out.

All of our products may contain gluten, nuts or nut derivatives. We are not an allergen free environment, and in the support of the safety and comfort of our guests, are not able to honour any requests for allergen free products.

99 Yorkville Avenue Toronto M5R 3K3
Phone: 416.961.2202 • Fax: 416.961.2252
info@morocochocolat.com

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