A real chocolate connoisseur uses all of their senses to taste chocolate. First, they examine the chocolate and look for imperfections, as well as assess the color and the shape. They will then run their fingers over the chocolate and press it between their pincer fingers to see how it feels. They will then smell the chocolate, putting it right up to their deeply inhaling nostrils. They will hear the chocolate - yes, chocolate makes a noise when it is snapped- to give testimony to the success or failure of the tempering process. Finally, they will taste the chocolate. The melting point of chocolate is between 86-90 degrees Fahrenheit. That being said, there is no need to chomp on that nice piece of chocolate. Instead, clear your palate, place it on top of your tongue, and let it melt.
I have worked with Gourmet Walks as a Chocolate Tour Guide for nearly 5 years now. My love (or addiction) for chocolate and quest for knowledge on chocolate-making is boundless. Even though some may consider me a "chocolate expert", I was excited to take this Chocolate 101 course at Dandelion Chocolate Factory in San Francisco's Mission District, to deepen my knowledge on chocolate making and tasting.
We tasted everything from 100% cocoa bars to chocolate-flavored candy.
The many happy faces of Nicole smelling and tasting freshly made, Dandelion chocolate.