D s ried pice Fru Name: Date: S it Pepper

Anise Cinnamon F Fig y Raisin F r t Hazelnut r e t Prune u s u i h Peanut Citrus t Simple Steps to Tasting Chocolate N Apple Almond Berry Take a bite of the chocolate, chew it several times and move FLAVOR the pieces around your tongue and mouth. Let it sit and slowly Lactic Banana l F Pineapple a l O Coconut Chocolate Tasting melt on your tongue. Slowly chew a few times. What does it a Smoky c i t v f Jasmine i f Lavender p o u Tasting chocolate is so much more than just eating. It involves taste like? Do the flavors change as you eat the chocolate? Do Vegetal Rose r ro r s T F using all five senses: sight( appearance), smell (aroma), sound Molasses you taste any aromatics? Think about the texture. What flavors Vanilla

Honey (snap), touch (mouthfeel), and taste (flavor/aftertaste). are left on your tongue a minute after you finish chewing? C ara Sw mel/ ral eet Flo PLACE MOUTHFEEL FLAVOR CHOCOLATE Creamy — Dry (see flavor wheel) APPEARANCE AROMA SNAP Fast — Medium — Slow (melt) HERE Shine — Color — Uniformity Fruity — Floral — Nutty Soft — Semi-Soft — Crisp Smooth — Semi-Smooth — Coarse AFTERTASTE (texture) Short — Medium — Long

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A glossy shine, consistent color The aroma of chocolate often A bar with high cacao content that The mouthfeel, melt, and texture A good chocolate will have different and a smooth surface are signs gives hints of what flavors you will is well tempered should produce a of a chocolate influence a taster’s flavors that appear throughout the of high-quality chocolate. experience when you take a bite. loud, clean snap when bitten into perceptions and are just as important bite. It is important for the flavors to or broken in two. to the tasting experience as the be both pleasing and well balanced. flavor itself. The melting point of Quality chocolate will leave a lingering most chocolates is in the 90° range, delicious taste in your mouth. which means a quality chocolate should melt in your mouth.