Sight, swirl, smell and sip. These are the four basic steps to wine tasting, but what are you actually looking for when you do these steps? Here is a basic guide to wine drinking and tasting.
Here I no talking about wine tasting, but I used some method for “CHOCOLATE” applying the “ five sense” test can help you to determine what is good and decide what you like:
Look at it – the chocolate should be glossy and unblemished. But bear in mind that colour is not a good indictor of taste or quality. Different beans produce finished chocolate with varying colours from rich reds and coppers to dark browns. The darker chocolate is not a better chocolate.
Smell it – fresh chocolate should smell sweet and chocolatey. Like wine, chocolate has many associated smells. It can be floral, fruity or earthy, mild or intense. An undersirable smoky flavour is sometimes the result of drying the beans over wood fires, the ideal way to dry cocoa beans is under the sun, but this is time consuming and therefore more expensive. Carelessly stored chocolate may also absorb the surrounding odours.
Listen to it – good chocolate should “snap” cleanly with a crisp sound when you break it. It should not crumble or blend.
Touch it – it should feel silky and smooth and since chocolate melts just below body temperature, it should start to melt after a while.
Taste it – good chocolate will begin to melt immediately in your mouth. It should be smooth and velvety, not grainy. Look for a long finish with nuances of flavours. If it leaves a greasy taste in your mouth, that’s a sure sign that vegetable oil has been added. As the chocolate melts and releases its flavours, ask yourself if it tastes sweet, bitter, burnt, rancid, vanilla-like or simply delicious. In other words decide if you like it..
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