How to taste

The Art of Tasting can be broken down into three stages, all of which are necessary for experiencing the richness and complexity of a Grand Chocolate, as well as for revealing its aromatic potential.

First, look at the chocolate. Concentrate carefully on the polish, the shine, and especially the colour. Colours can range from milky beiges, to pure mahoganies, to deep dark browns. It is an essential detail that reveals the varieties of cocoa beans used. Next, smell the chocolate, breathe deeply, and fill your mind and body with its aromas. Listen by breaking a square into fragments between your fingers, and listen to the snap it makes.

Start by biting into a quarter of a chocolate square, let it melt on the tongue to taste the initial flavours, aromas, and consistency. Gently rub the tongue against the palate. This causes the temperature of the chocolate to slowly increase, resulting in the final release of its flavours and aromas.
Close your eyes and focus only on the development of the aromatic notes of the chocolate in the mouth. At the precise moment when the chocolate melts in the mouth and the aromas are released, breathe gently through the nose, then inhale to fully experience the diversity and the complexity of the flowery, fruity, or spicy, etc.

Breath out to create suction in the mouth, like a whistling effect, causing all the aromas from the chocolate that has been worked by the tongue and the palate to come together and move up towards the nose. Take a moment to concentrate on your tongue, to feel, to savor the different flavors: acid, then if you wait a little longer you may experience the bitterness.

Taste again, but this time concentrate on your nose, and discover the aromas that unleash themselves one after the other.