The only limit to what makes a great pairing is your imagination! 90% is a very high concentration of cocoa, so it makes sense that it would taste bitter. It may be ivory, golden, shades of copper brown, deep reddish, or charcoal brown depending on the type of chocolate, the percentage of cacao in the chocolate, the presence and quantity of milk or cream, and the source of the beans from which the chocolate was made. Don’t eat chocolate in the evening if you have trouble sleeping at night. Create a pleasant space for tasting without too many sensory distractions. Perhaps you could eat it multiple times to get used to the taste or eat something with less cocoa percentage and work your way back up to 90%. What aromas do you pick up? Mouthfeel is another word for texture. You could decide to taste truffles from different local chocolate shops. We eat with our eyes. Is it gummy, sticky, cake-like, fudgy, fast-dissolving, etc.? White and milk chocolate bars have a gentler snap than dark or semi-sweet chocolate because their milk and butter fat content make them naturally softer. Describing flavor is the most fun and most challenging aspect of chocolate tasting. Is it glossy, matte, dark, light? Learning how to taste dark chocolate and how to find quality dark chocolate will help enhance your tasting experience. Chocolate liquor is the paste that is created while grinding cocoa nibs and it does not contain alcohol. I don't know how to savor the taste. Dark chocolate in particular has a wide range of flavors, aromas, and textures. This article has been viewed 382,617 times. Next, break the chocolate in half, hold a piece up to your nose, and inhale deeply to smell the intense aroma. Break the piece of chocolate in half. Practice! The maximum number of products that can be compared is 4. You'll pick up on lower notes and higher notes. As with wine, some of the first clues to flavor are in the nose. Quality dark chocolate should have chocolate liquor or cocoa listed as its first ingredient. Click OK to extend your time for an additional 0 minutes. The aroma of some chocolates is faint, while that of others is intense. wikiHow is where trusted research and expert knowledge come together. Cleanse your palate. I usually take 55 or 75% cocoa. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/3\/3c\/Taste-Dark-Chocolate-Step-1-Version-2.jpg\/v4-460px-Taste-Dark-Chocolate-Step-1-Version-2.jpg","bigUrl":"\/images\/thumb\/3\/3c\/Taste-Dark-Chocolate-Step-1-Version-2.jpg\/aid53609-v4-728px-Taste-Dark-Chocolate-Step-1-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"